1. Prep really should start at least a full 18 hours before the big event, it helps if you think of it as a food/booze marathon. Make sure you have a light dinner the previous night, or better yet, skip it altogether.

2. Sleep and wake up early. If the brunch starts at noon, you’ll want to arrive pretty much on the dot as most places only have the buffet going for two to three hours. That gives you a headstart on the rest of the other punters and maximizes the available time to gorge yourself silly. Remember, you pay the same amount whether you get there at noon or an hour later.

3. Wear forgiving attire, preferably in dark monotones, to accommodate your post-indulgence buddha belly. That means no form-fitting, tailored outfits, no sexy little numbers and absolutely no lycra (or anything sheer). Think loose tops (fortunately that’s in at the mo) or empire-waisted dresses for the ladies, and tucked out shirts sans belts for the men.

4. If you’re lucky enough to be given a choice about the location of your table, make sure to choose wisely. You want to be closest to your favorite station, whether it’s the cocktail bar or the a la minute foie gras station. Failing that, make sure you’re either facing a) the kitchen or b) outwards, so you can keep an eye on what’s coming out and how long lines are at any station.

5. Be focused and kiasu. The truth is, and all of the best industry insiders know this, most people really don’t eat all that much (even though many think they do). You’ve got a limited amount of space (and time), so you need to be smart about what you put in. Prioritize the most expensive items like truffles, caviar, foie gras, oysters and lobsters, Wagyu, even cheeses, and take as much as you like. Wait, and you run the risk of it not being there when you do decide to go back, if at all. Also, skip the fizzy stuff, unless it’s champers, and go easy on your liquid consumption. However large your appetite, the law of diminishing marginal utility is bound to kick in at some point.