Circular or rectangular tables with chairs on three sides facing the stage — blending dining and presentation formats.
Cabaret-style (also called café-style) is popular for award dinners, corporate functions, and gala events where the programme combines dining with entertainment or presentations. Chairs are placed only on three sides of each table so all guests face the stage or screen. The open side of the table faces the front of the room. This setup prioritises sightlines but uses more floor space than pure banquet rounds.
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.