HOME IMPROVEMENT
and arranged in the order guests will use it, working from the outside in. Don’t set out more flatware than your guests will need – keep dessert spoons put away until dessert is served, and try to keep every- thing as simple as possible. Because people typically reach for water more often than wine, the water glass goes above the knife tip, with wineglasses (red above white) to the right. If space allows, place the napkin to the far left, and if not, fold the napkin and place on top of the plate with the sil- verware on top. Wherever the napkin goes, it should be folded, whether in a pocket fold, a fan fold, or simply folded in half.
Create name cards One source of stress for guests is not
knowing where to sit. Alleviate this by cre- ating name cards for everyone, planning where guests will sit ahead of time. Again this does not need to be time consuming. Simply write guests names on paper and glue to a square of fabric or felt in one of the colors from your scheme. Or, punch a hole in a name label and use a ribbon to tie the name card around the napkins or around a glass. Or simply fold a small piece of cardstock in half and write the guests’
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names in colorful pen. Be creative and go with your theme.
Provide ambient lighting To make your guests feel cozy and at
home, create some ambient light with can- dles and votives. If your table has room, place tea lights in votives around the table. If you have limited space, use two candle sticks, non-scented, for the table, and place votives around the dining area. Also, dim the lights but don’t put them out com- pletely, as you want your guests to be able to see each other.
Organize the buffet table
and bar There should be a flow and balance to
a buffet table, so that guests don’t feel like they’re in a cafeteria line. Place a stack of plates at one end for easy access. If using paper plates, choose those with some heft (avoid flimsy ones) and a substantial lip, because food will be less likely to slide. Next, set up the food, arranging it at vari- ous heights so guests can see and reach everything with ease. Shallow bowls and basic platters are the most user-friendly choices. Position drinks and easy-to-grip
stackable tumblers at the end of the buffet table or in a separate location if available. Place bottles of beer and wine in an ice bucket on the table or on the floor at the end of the buffet.
Be prepared Lastly, be prepared for spills and any-
thing else, because they will happen. Keep some cleaners and wine-off within reach, with some rags available to soak up messes
quickly. Uncork bottles of wine before guests arrive and put a bottle opener out near the beer. Make sure to place salt, pep- per, butter, and other accoutrements on your table before you serve food so you don’t forget. Try to think of everything you can possibly do or set out before guests ar- rive or before they sit down to eat. And fi- nally, make sure to sit down and enjoy yourself. b
SANCLEMENTEJOURNAL
47
I’ll put up and take down your Christmas Lights!
your Home!
Before they Colonize
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