In light of that latest review, I think there are some fair points in there, but also that some context needs to be applied too. Obviously, you won't have seen it yourself, but as one of the bishounen I can tell you that it was incredibly hectic 'backstage', and for a first time effort and under the circumstances, I thought a very good job was done.
Unfortunately, yes, things could have been better, but that'll hopefully come about if there's a second round. You made lots of valid points and suggestions, and hopefully they'll be taken on board - I just don't think anyone realised how big a task it'd actually be!
There are all sorts of ways it could be improved, but when thought is given to it (again, especially having been behind closed doors, so to speak), there's a lot that should be kept the same too - I'll admit the sweets selection did miff me a little, for instance, but then I don't know what the budget was.
The other thing to consider, of course, is that Western high teas are done by professionals who often specialise in that field and have done it for years - certainly in England, the servants for those events have training specifically related to how to correctly prepare the sandwiches, present them, serve them in the right fashion and so forth, right down to the most minute detail. By comparison, our collective experience was very little! A year on and a year wiser, though, I'm sure it'll be a vastly improved event - that really was our beta-run
The teapot suggestion is a nice idea, and certainly one I hope the staff pay a lot of thought to (whether they run with it or not). The hot water from this year was reasonable, I thought, since we had no idea in advance which teas each guest would want - perhaps I should just bring a suitcase full of Earl Grey next year and force that on everyone?
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