the licensee's approach

Lee McDonagh, general manager of the Queen's, Primrose Hill, north London, offers some festive survival tips

On the menu

Starters: truffled artichoke, crisp bacon and baby spinach salad; oak-smoked salmon, celeriac and caper salad

Mains: roasted breast of Bramble farm turkey with trimmings; pavé of winter vegetables, warm tomato vinaigrette; baked cod fillet with rosti potato, anchovy, olive

and red onion relish; roasted rib of beef, creamed artichoke hearts, goose-fat roast potatoes

Desserts: Christmas pudding and whipped brandy sauce; chocolate and Baileys crème brûlée, cinnamon shortbread; selection of Stilton, Wensleydale and Somerset Brie.

Three courses for £23 or four for £28.

1. Take pre-orders a week before a large party is due.

2. Request advance payment to ensure trade and enable customers to leave swiftly after their meal, allowing you to turn tables quickly.

3. Sit the whole team down to enjoy a Christmas dinner before formal bookings begin. This helps them talk with confidence about the pub's Christmas offer as well as feeling part of a looked-after team.

4. Plating up meat in the kitchen and sending out vegetables in separate bowls means less work and allows customers to choose their own veg.

Front of house

1. Keep the wine flowing.

2. Don't be afraid to let your hair down and get into the Christmas spirit.

3. Ensure you include a section about allergies on the booking sheet.

4. Acknowledge the person responsible

for the booking/paying the bill and make them feel special.

5. Ensure you clear away present wrapping and crackers before food is set down.