Circular tables seating 8–10 guests, the most common table configuration for gala dinners and award ceremonies.
Banquet rounds create an intimate dining environment where all guests at a table can converse easily. They are the standard configuration for charity galas, corporate award nights, weddings, and any event combining a sit-down meal with a stage programme. Table sizes of 1.5m diameter (6 guests) through 1.8m (10 guests) are most common. Table plans assign specific guests to each seat or table.
FOH
Front of House — the guest-facing areas of a venue and the staff who work in them.
BOH
Back of House — the areas of a venue not visible to guests, used by staff, catering, production, and storage.
Green Room
A private room for speakers, performers, or VIPs to prepare, relax, and be briefed away from the main event space.
Dry Hire
Renting a venue or equipment without any additional services such as catering, staffing, or AV.
Wet Hire
Hiring a venue or equipment with services — such as catering, staffing, or AV — included in the package.
In-House
Services or equipment provided directly by the venue rather than sourced from external vendors.