Greystone Mansion - Details
Organization is the key to successful entertaining.
The checklist below contains some of the items even the most well intended hosts and hostesses often overlook:
Menu planning:
hors d'oeuvres - passed or stationary? (plan 6 per person per hour)
guest needs - vegetarians? special delivery restrictions?
dessert service vs. sweet table
Facilities/ambiance:
dance floor
tent
guest book
set up serving stations
floral design for venue
candles, lanterns, torches
Guest comforts:
parking valet
coat/umbrella check
hospitality person at front entrance
special soaps, towels, candles and flowers for powder rooms
party favors
taxi service
Entertainment:
harpist or trio during dinner
magician? fortune teller? caricature sketch artist?
party games
babysitter or story-teller for children
band
bagpipes
pianist
string quartet
"The trend toward larger wine glasses has slightly changed the etiquette of serving wine to guests.If your crystal includes wine glasses of 10 oz. or smaller, they can be filled to 2/3. For oversized glasses, fill only halfway-up to the widest point in the bowl." (And always allow extra "swirling" room for red wines.)
"At a cocktail buffet, consumption of hors d'oeuvres can vary but 5-6 pieces per person per hour hour is good for estimating purposes. Having at least one passed item adds a nice touch; allow one server for every 20-25 guests. For barware figure on one clean glass per person per hour."