One thing that always amazes me is how, at these ritzy events where dinner is served, they manage to get all those plates out together. I have enough trouble getting two plates out at the same time (one for der B, one for myself), but I've been to events where there have been over a thousand people served all at once.
All right, the only course that's a real hassle is the main course. Salads are easy to compose in advance, as are the desserts, but getting out a thousand main courses out at the same time is a real trick.
Whoever figured out squeeze bottles can help with the plating of sauces was a genius.