- Plan a menu that´s disaster-proof with simple, yet dynamic dishes
- A complicated dish that must be timed and served is looking for trouble!
- Serving insufficient amounts of food makes the host look cheap
- Choose a variety of foods which are fresh and in season. Better taste & cost
- 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
- Passed appetizers should not leave guests with trash. No Bones!
- Always have a place for used skewers; a cut lemon is perfect.
- Keep a main course simple and perfect. Choose a dish that looks as though you cooked it - a great stew or bouillabaisse will set you apart
- Serve room temperature or chilled appetizers to large groups
- Use servers for high-value proteins such as carved tenderloin or seafood
- Have menu descriptions by dishes
- Warn guests about spicy foods, nuts, wheat, garlic for allergies
- Always have vegetarian-friendly foods available
- Serve a "to die for" chocolate dessert. Guaranteed universal hit!
- Avoid putting out whole cakes - Pre-portioning prevents a potential mess.