At the place where I worked, I cooked the meat and did the carving station on the buffet line. We did mostly tenderloins, boneless prime ribs, and pork tenderloins (stuffed and unstuffed). We kept cambros under the table with additional pieces that were easy to get too.
Make sure your carver is personable, knowledgeable about the food and its preparation, sauces that are being served with the meat and what's in them. Some people really loved to chit-chat and ask questions when the line slowed down. I always greeted everyone, told them what cut of meat I was serving, and some guests will let you know if they wanted more well-done or rare pieces of the prime rib.
Also make sure you provide a sharp knife, I always brought my own. It's embarassing to have to hack away on a big piece of meat with dull knives in front of the guests.
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