Under Ritz and Escoffier, evening dress was required in the restaurant, and Ritz was innovative in hiring popular musicians to play background music during dinner and in printing daily menus. Even today, elegant dining at the Savoy includes formal afternoon tea with choral and other performances at Christmastime. The Savoy has a Sunday brunch, which includes free-flow champagne, and special events, such as New Year's Eve dinner. August Laplanche was head chef at the hotel from 1946 to 1965, Silvino Trompetto was maître-chef from 1965 to 1980, and Anton Edelmann was maître chef des cuisines for 21 years, from 1982 to 2003.