Chicago Tribune
Nov. 4, 1996
City Classified, Smart Shopping
by Jeffrey Steele

With the holiday period less than a month away, ’tis the season to plan end-of-year holiday parties. Whether it’s a private or a corporate party you’ll be planning, one of the first questions you’ll want to consider is where to hold the extravaganza. The good news is that many restaurants in the Chicago area offer private or party rooms, as well as party packages, for special events. But becoming a celebrated party planner will mean finding just the right place for your group. And that requires a bit of research. So says Pam Paul, owner of Eventive, an 8-year old Chicago company specializing in private and corporate party planning. According to Paul, the room layout is the first consideration when booking a private room. You’ll want to know, for example, whether tables and chairs can be moved or removed to allow for better mingling, whether seating is uniform from one table to the next and how much separation exists between your private room and the remainder of the restaurant. “You’ll definitely need to see [the room] beforehand,” said Paul. “And if it’s not possible to see it, at least get a floorplan, diagram or photo of the room.” The restaurant’s flexibility is another key consideration, she reported. The staff and kitchen not only should be willing to work with you beforehand to provide the right food and decorations but also should be capable of honoring spur-of-the-moment requests, such as providing alternative entrees for guests with special dietary requirements. Also, said Paul, “find out exactly how the room will be decorated for the holidays. That will help tell you how many and what type of decorations to bring yourself.” Similarly, determine how soon you’ll be able to gain entry to the room to set up, and how much time you’ll be given after the party to vacate the room. The second point is crucial during the holiday season, when restaurants often book one party after another and occasionally levy overtime charges. Most important, identify which of the restaurant’s staff members you’ll be dealing with on the night of the event. “You’ll want to touch base ahead of time with the person who will be there — the manager, the captain or a waitperson,” urged Paul. “You want to know who’s going to be in charge.”