The recent run of docuseries The Savoy illustrated how one of the world's most prestigious hotels coped during a pandemic. And now we get to see how the staff at the London landmark manage during its busiest time of year.
Across the hotel, every department is preparing for the Christmas rush. Upstairs in the Butler's Pantry, tensions are high as head butler Sean is instructing his newest recruit, Michael, ahead of his first-ever Christmas at the hotel.
Michael has an important role - he is responsible for preparing the room for the Sprenger family, who spend every Christmas at The Savoy.
Restaurant director Anne is busily preparing the hotel's four restaurants and her 160 staff for Christmas.
But she only wants one thing from Santa this year: to be able to take the day off.
The Savoy Grill's restaurant director, Thierry, and executive head chef Ben are also preparing for a very busy period.
With a seven-course Christmas lunch to prepare and three sittings, they will be serving up a total of 4,500 dishes.
Meanwhile, regular guest Howell Harris drives from Wales to spend his first Christmas at the hotel since his mother died. Head butler Sean goes out of his way to make sure he is well looked after.
We then skip forward to New Year's Eve and see Michael rushed off his feet delivering in-room dining to the high-paying guests.
And downstairs, Anne is dealing with another staffing crisis as she prepares to welcome 400 guests, who have paid up to £495 each to see in the New Year with riverside views of the midnight fireworks.