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| Swift + company's Entertaining Tips
Remember, if something goes wrong during a party, don't get upset.
Nothing is ever a disaster.
Enjoy entertaining...It's fun!
ATTIRE <<- return to top
- An unkind host or hostess will be vague about the attire. Be specific so that all your guests are comfortable.
BEVERAGES <<- return to top
- If you can't serve a good champagne, don't serve any at all.
- Do refrain from serving drinks with swizzle sticks or straws in them.
- A guest who is "over served" is not only a social liability; he can be a legal one, too.
- Tell your bartender to open bottles only as they are needed. A liquor store will take back white wine only if it has not been opened, chilled and still has a perfect label. They'll usually take back unopened liquor, as well. Check ahead.
- For a fancy iced cappuccino, make ice cubes out of coffee or cappuccino.
- A liter of liquor makes about 22 mixed drinks.
- There are about 5 wine servings to a 750 ml bottle. For a 2 hour cocktail party, if you are not serving anything else, apart from mineral water and soft drinks, allow 1 bottle for 2 people. At cocktail parties, white wine is generally more popular than red, so have two-thirds white to one-third red.
- The usual range of spirits is vodka, scotch whiskey, gin, bourbon, rum, vermouth, domestic and imported beers, and wine. The obligatory mixers are orange juice, cranberry juice, tomato juice, soda, tonic, sparkling mineral water, Diet Coke and regular Coke and Sprite. Garnishes should include lemons, limes, olives, onions and cherries.
- Pass a unique drink upon the guests' arrival--it's fun!
BUDGET <<- return to top
- If the total expense is over your budget, scale down the event by either cutting the guest list, changing from a seated dinner to a cocktail buffet or brunch, or by simplifying the menu with fewer courses and less expensive dishes.
- Don’t skimp in obvious places--i.e. staff or quality of food.
BUFFET PRESENTATION <<- return to top
- Presentation is as important as the food itself.
- Appropriate, unique, and attractive serving dishes, distinctly garnished with fresh herbs and filled with plenty of food, make a buffet inviting.
- Do use large trays and bowls when serving a crowd...small serving dishes only make the staff work harder than necessary and cause the buffet lines to slow down.
CANDLES AND LIGHTING <<- return to top
- Good talk is what makes an occasion interesting and exciting.
- If possible, have dimmers on all interior lights – and use them.
- Scented candles are best for the powder rooms, but stick with one fragrance.
- Rehearse the night before; darken the room, add the candles you need--add extra light if necessary.
- Never leave candles unattended.
CONVERSATION <<- return to top
- For evening entertaining, you can never have enough candles--votives or hurricanes.
- Accomplished hosts know how to make their guests shine in conversation.
- A host should never ask a guest, “Did you enjoy the food?”
- Always include one marvelous conversationalist per twelve other guests as insurance against any embarrassing, heavy conversational lulls.
DÉCOR, COLOR AND SPECIALTY LIGHTING <<- return to top
- Ambers, pinks and reddish violets make people look young and sun-tanned.
- Blues, greens and yellows make people look old and sickly.
- Let your decorations become ice-breaking topics of conversation; one major statement is more noticeable than ten small phrases scattered around the room.
- Remember to spend your money “above the waist”--anything placed below waist height will never be seen in a crowded room.
- Flowers and greenery can totally transform party space.
DESSERT <<- return to top
- Serve a “to die for” chocolate dessert--they’ll protest but they’ll eat at least a bite or two.
- You can never go wrong with homemade vanilla ice cream and seasonal berries--simple and elegant.
EQUIPMENT <<- return to top
- The right tablecloth, stemware, flatware, china, and chairs can add color, elegance and a distinctive look to a party or carry out a theme in an imaginative way.
- For a three-hour cocktail party, plan to have on hand two and one-half glasses per person.
FLOWERS <<- return to top
- Get them the day before and let them open to the height of their maturity.
- Abundance of one thing is opulent--that's true for roses, gardenias, OR silver bowls filled with pomegranate, or persimmons.
- Use fragrant flowers or spice up bland bouquets with tube roses.
- If it's a night party, remember that flowers selected in daylight can look entirely different at night.
- Floral centerpieces shouldn't obstruct the view across the table. Table arrangements should either be tall at the top, or low to allow people to see over them.
- At cocktail parties, smaller flower arrangements are "lost" in the crowd. Go for large scale impact on the hall table or dining room sideboard.
- Welcome guests indoors with a floral wreath on the front door.
FOOD <<- return to top
- Plan a menu that's disaster proof with simple, yet dynamic dishes.
- A complicated dish that must be timed and served immediately out of the oven is looking for trouble.
- Serving insufficient amounts of food makes the host look cheap.
- Choose foods which are fresh and in season. The food will taste better and cost less.
- It's a good idea to give people what they like to eat, rather than subject them to a menu of new and exotic foods.
- Serve hot appetizers only if the food can be kept hot or eaten immediately after heating.
- Serve room temperature or chilled appetizers to large groups.
- Select foods that stay fresh tasting and look appetizing even after sitting awhile on a buffet table.
- Warn guests about spicy foods.
- Always have a special fish or vegetarian dinner available for those who do not eat meat or who observe special diets. (These guests should have alerted you ahead of time.)
FRAGRANCE <<- return to top
- Scents help to make a room inviting and add a sensuous feeling and intimacy to a party space.
- Hang pomander balls inside lamps; set out potpourri in cut-glass bowls or simmer apple juice, cinnamon and cloves in the kitchen.
HOST GIFTS <<- return to top
- A host is never obligated to serve a gift of food or drink, and a guest is never justified in feeling slighted if his gift does not appear on the dinner table.
INVITATIONS <<- return to top
- Invitations are pivotal. They set the tone, theme and induce people to attend.
- Don't put too much stock in RSVP's. Plan time to call each guest several days before your party to get a more accurate head count.
- All invitations should be hand addressed and hand stamped.
- On the envelope, make it clear just who is invited (Mr. John Doe and Guest).
- Provide a map or instructions if your home or the location is difficult to find.
KITCHEN <<- return to top
- If using a caterer, consider having the staff work from your garage or carport in order to keep your kitchen clean for your guests.
- Discuss with caterer any problems with your kitchen equipment.
MAIN COURSE <<- return to top
- Keep it simple and perfect.
- Choose a dish that looks as though you cooked it--a great paella or bouillabaisse will set you apart.
MUSIC <<- return to top
- Play five hours' worth of CDs at random; mix classic and contemporary; vocals and instrumental.
- For cocktails, a live pianist or guitarist is ideal. Suggest the appropriate attire for the musician(s), and make sure the piano is tuned.
- Decide beforehand if the musicians will be offered food and drinks--if the answer is "yes", have an area or room for them to eat away from the guests.
NEIGHBORS <<- return to top
- Inform neighbors if you are planning a large party where there will be lots of activity with people parking cars and making noise. Send a note outlining what is happening, with the expected finishing time, and deliver it with a small bunch of flowers or a bottle of wine.
PARKING <<- return to top
- If parking is difficult, pamper your guests by hiring valet parkers.
PETS <<- return to top
- If your dog sheds, be sure to vacuum upholstered chairs and sofas to eliminate pet hairs which may attach to guests' clothing.
- If your dog jumps on strangers, have the dog kenneled for the evening.
PLACE SETTINGS <<- return to top
- As part of the social language you share with your guests, it is incumbent upon you to learn the basics so you can demonstrate your skill with fluency.
- Do throw away crudely mended cup handles and chipped plates; instead mix patterns of china.
- Do check an etiquette book to make sure the table is set correctly.
- When serving an Oriental meal, do give your guests the choice of silverware or chopsticks (with chopstick rests).
- If you do not wish to place salt and pepper on the table, plan to have it nearby in case of request. Consider using one set salt and peppers per person.
- Before placing glasses on a table or bar, do wipe each glass with a lint-free cotton or linen cloth to remove spots.
- Before dessert is served, the table should be cleared completely of dishes used for previous courses; this includes salt and pepper mills, wine glasses, and condiment dishes.
POWDER ROOMS <<- return to top
- Powder rooms have to be as welcome as possible. Decorate them with flowers, pretty soaps, candles and beautiful hand towels.
- For the women, provide powder, breath mints and scent.
- If there is a party theme or color scheme, carry it into the rest rooms.
SALAD <<- return to top
- Keep it simple and green.
- Serve it the European way, after the entrée--pass with toasted French bread with an assortment of cheeses on a platter.
SECURITY <<- return to top
- It's a good idea to hire an off-duty police officer to assist the valet parkers with traffic and to patrol guests' parked vehicles.
SERVICE DISHES <<- return to top
- Condiments should be decanted into attractive containers.
- Coffee cups, coffee pourers, soup tureens and soup bowls should be hot before pouring food or drink into them. Do this by filling with hot water and drying them off right before the food service or by placing the china pieces to be warmed into the dishwasher on the "dry" setting. Likewise, chill plates being used for salads and cold desserts.
SMOKING <<- return to top
- Make up your own mind--It's entirely up to you--either leave ashtrays out, or letter a discreet sign: "Please refrain from smoking."
- Give consideration to smokers by having chairs and ashtrays on the patio.
SOUP <<- return to top
- It's back in vogue again and is replacing the beginning seafood or salad course.
- Don't mess with clear soup--go for something bold and gutsy! Try serving soup in a demi tasse cup or shot glass as a butler-served hors d'oeuvre.
SPACE <<- return to top
- If the party is to be at home, especially if it is for large numbers, be inventive. Be prepared to clear out furniture. Specialty furniture movers will gladly store furniture overnight and return it the morning after an event.
STAFF <<- return to top
- Have ENOUGH--Make sure they're familiar with your household routines so they can be silent and swift. You want to avoid making your guests nervous.
- Communicate to the wait staff where to park, dress, which bathroom you prefer them to use.
- Friendly, but unobtrusive service make people feel cared for and pampered.
- Make sure the staff knows the logistics of the event, timetable, menu, and location of bars, buffets and powder rooms.
- Do tell the staff whether or not to answer the telephone during an event.
- Do inform the kitchen staff of the location of the electrical breaker box for the house. Coffee makers, portable convection ovens and heat lamps draw a lot of electricity.
- Splurge for a doorman--it will let you enjoy your guests and not work so hard.
STAFFING REQ.--FINGER FOOD PARTIES (evening) <<- return to top
- Food and Drink Servers, Bussers--One per 20 guests for serving drinks and food; Bar Staff--One per 100 guests when only champagne, wine water and soft drinks are being served. For a full bar (with mixed drinks) you will need a minimum of one bartender for every 60 to 75 guests; Cooks--One per 25 guests.
STAFFING REQ.--FORK FOOD PARTIES (evening) <<- return to top
- Food and Drink Servers, Bussers--One per 15 guests for serving drinks and food; Bar Staff--One per 100 guests when only champagne, wine water and soft drinks are being served. For a full bar (with mixed drinks) you will need a minimum of one bartender for every 60 to 75 guests; Cooks--One for every 25 to 40 guests...but varies with menu selection. Generally for this type of event, you will need about one staff for every 10 guests.
TRAFFIC FLOW AND SEATING <<- return to top
- Wherever you put the bar is where you'll have the biggest crowd of people--put the bar in a place where it won't cause a traffic jam.
- Big tables aren't conducive to conversation--and neither are uncomfortable chairs.
- Tables should be seated as tightly as possible for good conversation.
- A round table is always more conducive to lively conversations, but limit guests to ten or fewer.
TENTING / LIGHTING <<- return to top
- Tents are an ideal way to add space to your home or event venue. Tents may be air conditioned, heated, lit and beautifully lined in all shades to suit your theme or décor.
- Do not expect a tent to be 100% waterproof.it's a tent, not a building.
- Do specify that you want a new or perfectly clean canopy when ordering tenting for an event.
- Covers for tent poles should be included in your tent rental.
- For large events at home, expect to have your life disrupted for anything up to a week, particularly if tents are being erected and generators need to be brought in.
- Schedule a "light check" a night or two before an outdoor evening event, and specify dimmers for your lighting equipment.
- If there's a question about electrical capacity of your home or event site, do not risk a power shortage. Rent a quiet generator (one made especially for special events).
- For large of special parties, lighting experts can create magical effects with spotlights, shaded table lamps, and myriad different lighting techniques. If you have the budget, pin spotting individual tables for seating in a tent is very dramatic, as are massive chandeliers hung from a tent ceiling adorned with greenery and flowers.
TIMING <<- return to top
- Do host parties back to back if you want to entertain more guests than your house will comfortably accommodate. By holding two consecutive events, you can save money on flowers, wine and possibly equipment rental.
- Set your party date on one that will not conflict with any of your city's biggest social events or on a night when everyone wants to be home watching television (for example, sports championships, The Grammys, etc.).
- Order in advance everything you can including valet parking and security, beverages, special herbs for a recipe, equipment, flowers, and service staff...especially for entertaining in December.
TEMPERATURE + WEATHER <<- return to top
- Cool down the house considerably before the guests arrive--they'll quickly warm things up.
- If planning an outdoor event, ALWAYS have a rain plan.
WINE GUIDE <<- return to top
- Temperature -- When serving white wines, the ideal temperature is 46ºF, while red wines are best served at 64ºF.
- Glassware -- The flavor of your wine will continue to change even once it is uncorked. The glassware you serve your wine in can greatly influence the wine drinking experience. By selecting the proper stemware you can ensure that the wine's best attributes--its aromas, intensities, flavors and complexities--are presented in the best way possible.
- Red Wines -- Red wines are best served in a glass with a wider bowl and wider opening. The intense flavors of red wines need the larger air surface to release their aromas and showcase their bold flavors.
- White Wines -- White wines are more delicate than reds, and as such are served in smaller bowls with narrower openings. The smaller glass size allows the whites to retain their chill, while concentrating their aromas.
- Champagne -- Champagnes are best served in flutes. These tall, cylindrical glasses allow the champagne to keep its signature bubbles for longer, and provide a small surface for its sweet, delicate flavors to oxidize.
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