It was a very posh do. In a very expensive restaurant. The chef had three Michelin Stars and more were expected. There was normally a waiting list of six to eight months just to get a table. But since he was also the host of the event the chef reserved the whole place for his invited guests.
It was a very posh do. The invited guests all turned up (surprising some of you) in beautiful gowns (the women) and black tie (the men). The tables were arranged in a circle so there was no top table (surprising others of you) and people were allowed to sit where they wanted. The chef had prepared an amazing menu of food for his invited guests. There were twelve courses (if you count the champagne cocktails on arrival and the after dinner mints and coffee). It was the best food that the guests had ever tasted.
It was a very posh do. Each course was brought to the table by waiters and waitresses who were impeccable in their attire, deferential in their manner and superb in their service. No sooner had a course finished than the waiters and waitresses swooped, removed the debris, cleaned and re-laid tables as necessary and brought the next course in a seamless stream of serene service.
It was a very posh do. At the end of the meal the host thanked the guests for coming. The guests all thanked the waiters and waitresses. They left significant tips for them. Some guests had made sure that they remembered the names of those who had served them and made sure that they thanked them personally. In the end one of the guests proposed three cheers for the waiters and waitresses and there was a thunderous series of cheers. The waiters and waitresses felt very good about all of this.
The chef, meanwhile, had gone home.
Be blessed, be a blessing