Have you ever offered to host dinner for family/friends and then immediately regretted it as soon as you start thinking about the workload? Family and friends, if you are reading this, I am not talking about me. I have always stayed completely calm and collected at the thought of cooking for tons of people. Zero regret. Ha! Hypothetically, though, hosting a dinner party can be a lot of work. Once you’ve done it a couple of times, though, you learn exactly how easy it is to screw up/forget something/come in over-budget, and you learn {quickly} how to pull it off without even breaking a sweat.
Here are some things I’ve learned over the years {and countless dinner parties}:
- Decide on the atmosphere. Is it going to be formal {boo!} or casual. Once you’ve decided the level of formal vs. casual, the rest will start to make sense. For example, you will have an easier time choosing the menu. You’ll know if you want to pull out the nice plates or eat off of paper plates.
- Consider your guest list when planning your menu. If the guest list is all adults, you can plan your menu a little fancier or more exotic, but if you are inviting families, it’s best to create a menu that is family friendly.
- Decide on a budget first, a menu second. Everyone might rave about your salmon recipe, but if you are inviting a slew of people, that might not be the most budget friendly option.
- Guest list question: how many people can you reasonably seat and provide a place setting for? That right there will answer how the question of how many people you can invite. Ms. Manners would say that 12 people is the maximum dinner party amount–but I bet you money that is because most people have about 12 place settings.
- At first, I think it is easiest to pick a theme. For example: Italian. That way, you can easily pick sides, salads, and entrees that go well together.
- Beverages. Booze or no booze? Alcohol can really drive up the price of a dinner party. Decide whether or not this is an event where you will be serving alcohol. If so, I recommend keeping the drink menu simple: wine and beer.
- Get what you can done EARLY. There isn’t a shelf life on setting the table, so set it the night before. The hours leading up to a dinner party will be hectic enough. Set out all of your serving dishes, utensils. Chill the wine and beer. If you are serving appetizers, set out the plates, napkins, etc. The more you can do the night before or morning of, the more put together you will be.
- If it is a sit-down feast, make sure to think about the ambiance. Plan a centerpiece on your table, choose some music to play, hang a beaded curtain and light some incense…whatever floats your boat.
- 3 hours before the guests arrive, run your dishwasher and empty it. Trust me, this will make clean-up soooooo much easier. You will be able to throw all of the dishes {or place gently, whatever} into the dishwasher at the end of the night and crawl into bed. It’s the worst when you go to open the dishwasher once the guests have left only to find it nearly full from dinner prep.
- Try to plan a menu that consists of some make-ahead dishes that can be easily warmed or re-heated. Making every aspect of the meal in the hours that lead up to the dinner party can prove tricky–especially if your kitchen isn’t equipped with several ovens and a kitchen staff.
- Don’t be afraid to cheat–run down to the bakery {Dear Panera, I’m talking about you} and get fancy bread instead of baking it on your own. Your guests will still love you, even if you get a little help from your friends {at Panera}.
I know some of you have awesome tips for hosting a dinner party, make sure to share your profound wisdom in the comments for the rest of us!
~Mavis
Cheryl says
You really don’t need 10 appetizers plus Christmas Eve dinner, so everyone is stuffed before the dinner even begins, ask how I know this. Cheryl
Earlene says
I used to love to host parties, but since I work full time the last 15 yrs. They have been few and far between. I agree with what you said. I always did a party with the what I wanted to eat. One yr for my birthday bash, I did a full Thanksgiving dinner. My birthday is in Feb. So that was fun. Always make sure to let your guests know if they are bringing something, even if they don’t make it to bring in a pretty container, the hostess has enough on her”plate” to find another dish for you!
Alexandra says
Very good dinner party advice, Mavis! I also find that if someone asks what they can bring definitely take them up on the offer! It’s crazy to do everything yourself when you don’t have to and I think it makes guests who offer feel included and special.
Cynthia Skelton says
One of my favorite, frugal ways to do drinks for a summer dinner party is an iced coffee/tea bar. I make big pitchers of cold-brew iced coffee and unsweetened iced tea.
I make a variety of flavored syrups, which are really easy to make. I’ll make a simple syrup of 1 pt water to 1 pt sugar for folks who want something basic. Then I have fun. I use the same ratio of sugar to water, but I’ll throw in orange or lemon peels while it is cooking for citrusy syrup, a cinnamon stick for cinnamon syrup, crushed berries, or coconut. I simmer it until the syrup gets flavorful and colorful, then strain out the solids. Or I’ll make a simple syrup, then cool and add extracts: maple, rum, mint, vanilla, etc. I’ll also set out some half and half, some nonfat powdered coffee creamer, and some sugar-free sweeteners (for those with health concerns)
People can help themselves to coffee or tea, then flavor them up how they like. I get rave reviews.
Lana says
I have learned to be careful who I serve alcohol to since some will overdo it when it is ‘free’. Or just pour one glass of wine and do not have anymore available. We often do screen porch dinners which are really casual and don’t require so much fuss. More and more we socialize with board games and snacks instead,