Celebration dinner

It's his birthday, his request, his father's seventy years. You tell how many there are and what time you sit down; the rest arrive at five o’clock — dishes, glasses, linen, field flowers cut in the morning and a chef who has cooked in that house before.

The menu closes one week before, in writing, with the food restriction of each guest noted by name. It's four times and a dessert, served by two waiters every ten places. The bar is open from the first coffee toast, and the kitchen comes out clean before 2:00 in the morning.

If it rains, the table changes place and not time: every house that receives dinner has a second covered place, already measured for the same number of people. If the number falls on the eve, the value accompanies — we charge for what was put on the table, not for what was budgeted.

• Four-time menu written a week before
• Chef and kitchen mounted inside the house
• Two waiters every ten seats
• Tableware, bowls, linen and field flowers
• Open bar of the first toast to coffee
• Kitchen and lounge delivered clean in the same night