I don't believe that 30-36 people should be an overwhelming problem for most restaurants / clubs. From the description of events, the group was told there was a certain room used for large groups. That being the case, it would seem pretty easy to get the room prepared in a short period of time.
Two thinks jump out at me -
#1 - If they can't handle or don't want to handle a large group, why have a Banquet Manager?
#2 - The inane policy of not seating the group until everyone is in the building. This has been discussed on this board previously concerning the hostesses at the Glenview podium creating the artificial logjam. If you have a group, going into a specified and specific room, and most have arrived, put them in there and start running the tab. I've got to believe this is better than having two dozen people hanging around the entrance waiting for another few to arrive.
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