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Organising Dinner 1
- The Menu
The modern-day dinner party, unless a hugely elaborate affair, need consist of no more than three or four courses: a first, a main, pudding and/or cheese. The accompanying drinks should be champagne, white, red and sometimes a pudding wine, as well as still and sparkling mineral water. Port, brandy or other spirits should be available if requested
- The Arrival of Guests
Well-mannered guests will arrive slightly, but only a few minutes, later than the appointed time. Coats should be taken to a spare bedroom or closet. On arrival, each guest is offered a drink: champagne, white wine or a cocktail. Remember also to have non-alcoholic drinks at hand too. Small appetisers should then be handed around, as it is inadvisable to let the guests drink for any length of time on an empty stomach. Dinner should be served between half an hour and an hour after the first arrivals - certainly no longer.
- Going in to Dinner
The stereotypical 'Dinner is served' is far too abrupt an announcement. You should utilise a phrase such as, "Ladies and Gentlemen, please make your way to the dining room where dinner will shortly be served." Show guests to their seats only if they ask you to. Be careful not to become an extra obstacle.
- Tip
Remember - you should be invisible until required
Footnotes
- On a worldwide average women spend 108 minutes every day preparing food.
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