The tables were set. The napkins folded into perfect snail-like spirals. The guests were seated, and the wine was poured. A sumptuous three-course meal was served. Well, the wine bottles were empty, and the food was one-dimensional and paper-thin. But for the 19 students of BEST Hospitality completing their training in banquet service, the exercise was very real – it was the first time they had ever served real people, among them a dozen TPC members and their friends.

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