December can make a venue's year, or break its team. Party bookings start in late summer, so set menus, deposits and clear cancellation terms need to be ready early. Pre-orders for big groups save the kitchen from chaos, and allergen information for every guest must be collected and passed accurately to the pass, not lost on a spreadsheet. Staffing is the hardest part: longer hours, temporary workers and heavier drinking all raise the risk of mistakes, accidents and conflict.
Remember that working time and rest break rules don't pause for Christmas. Plan safe ways home for staff after late shifts, keep an eye on drink spiking and vulnerable guests, and brief door teams well. January is famously quiet, so the cash earned in December has to stretch. Many venues now give staff time off after the rush, or hold their own party in January, as a thank you for surviving it.
What we ask on the show
- How early should venues start selling Christmas parties?
- What's the worst thing about working December in hospitality?
- Do Christmas set menus give guests good value?
- How do venues survive the January slump?