All events hinge on "the sum of the whole". A massive component, and the area where the most money is invested by any organizing committee, is the venue; but more to the point, the food. No one remembers what the venue looked like but they will always recall the lousy food or regale the brilliant cuisine! That is as much to do with the quality service as it is the food itself. The service depends on coordination of the Dining Room manager (or Maitre'D)....and for that reason they depend on you conducting the actual flow of events. You now just lifted the weight of the night onto your shoulders by the way :). Buckle up! - You will need this episode to move on.