This weekend I'm running a Creole Buffet for a local historical society's Mardi Gras celebration. They've decided they want to have Bananas Foster in the dining room, cooked to order for dessert. I was wondering if anyone had advice on the smoothest way to run the line. I have a large room where everyone will be seated, and a smaller room where I will probably have the buffet line at dinner. I could possibly have two attendants going at once. I'm thinking it might be easier to set up the station in the smaller room, although we lose a bit of the theater if everyone can't see the cooking. Alternately, the dance floor in the larger room is open for use. I'm really eager to make this a success, we haven't had action stations other than carving for years and I'd to use this to persuade my owner to reintroduce them as part of our standard menu. Thanks!