A helpful presentation on party planning and dining etiquette!

1. Stuti K Jassal
Nov 2011

2. PARTY PLANNING

3. What kind of party
Formal Sit down dinner
Formal buffet dinner
Cocktails
Informal Dinner
Getting together with Course mates
Children
Festivals
Birthdays and Anniversaries
Themes and Others

4. Date and time
Check for days and times as per yours as well as
your guests convenience
Kids parties can be planned for early evening
Stick to the time printed on the card incase of
formal dinners
Ensure cocktails are over in 60-90 min
Try to finish in time so as to not to disturb neighbors

5. Place/Venue
In house
Outdoors and Lawns
Mess/ Offrs’ Institute
Facts to consider
Seating arrangement
Number of guests
Type of guests

6. Guest list
Have a happy mix of people
Keep in mind the compatibility of the guests
Do not invite very junior and very senior people together
Think of age factor, hobbies and other shared interests
Keep a fine balance between the official and personal
personae of your guests
Invite a senior person only if he is very well known to you.
Also, keep your guest list restricted so that the party is
exclusive

7. Invitations & Dress Code
Use printed cards but fill in the details by hand
When inviting a senior person check for availability of
dates first
Invite seniors in person. Make sure you call as well as
leave the card
Ask the guests about their food habits, allergies and
other medical conditions to avoid inconvenience
Inform your guests what to wear incase of a dress
code for formal occasions or a theme party

8. Prashant & Stuti
Request the pleasure of the
company of
Casual Dinner Invitation
For Dinner on 20th July 2011
Time: 8pm Venue: 443/2 Polo View,
IMA
Dress: As you please
Maj & Mrs Prashant Jassal
Request the pleasure of the company of
Formal Cocktails Invitation _______________________
For Cocktails on 20th July 2011
Time: 7:30pm Venue: Offrs’ Mess
Dress: Lounge Suit/Combination

9. Food/Snacks/Drinks
Plan the menu carefully to include both veg and non
veg dishes
Strike a balance between the dishes in terms of
richness and health benefits
Never try out any dish for the first time in any party
Stick to tried and tested recipes
Don’t mix different cuisines together
Keep in mind the erratic electricity supply when
planning you dishes

10. How much to cook
Meat : 100 gms per head
Chicken: 8-12 pieces per six people
Paneer: 200 gms per six persons
Rice: 2 cups (raw) for 10-12 people
Breads: 2 per head
Dal: 1 cup (raw) for 8-10 people
Stick to fingers foods and nuts and chips for snacks
Make sure you stock up on enough liquor, soft drinks,
juices and ice

11. Preparation
Do you have enough plates, glasses, cutlery, dessert bowls?
~Buy or borrow more
One day before
~Stack enough ice trays in the freezer
~Make room in your refrigerator for bottles, dessert, etc.
~If you are ordering food, have the menu ready.
~If you are cooking, your ingredients should be ready
Must-haves!
~ Paper napkins
~ A large dustbin

12. Music, Ambience and Décor
Play your favorite and keep some tapes or CDs on top
so that guests too have a choice
Avoid blaring the music
The best parties are driven by conversation and laughter.
Stick to gazals and oldies for a formal evening
Adequate yet subtle yellow lighting sets the mood for
evening parties
Use candles, lanterns and diyas to create a warm ambience
Use a mix of bedspreads, curtains and even sarees and
your imagination to create a variety in the décor
The choice of linen in important- satin or damask for
formal and lace or cotton for informal occasions

13.  Use fresh flowers to brighten up the room
 Spray an air freshener 5-10 min before your
guests arrive
 Make sure you pay special attention to the
entrance. It should be well lit. Place some plants
and flowers for a welcoming look
 Make sure all rooms and corners of your house
are clean and presentable
 Lay out the carpets, bedspreads and cushions
for a warm, neat and welcoming look
 Games can be included to make your party fun
especially when getting together with peers

14.  See that your bathroom is clean. It is the one place that is
used most at a party
~Keep a clean hand towel and box of tissues, hand wash
and extra toilet roll
~Put some flowers by the sink -- mogras in a bowl smell great
~Scented candles bring that extra touch of warmth
 Finish off all your cooking before the guests arrive and
ensure the kitchen sink is empty and trash can cleared
~ Wipe all kitchen surfaces clean

15. Have and Good time and ENJOY!
Be yourself
Dress well and dress comfortably
Give undivided and individual attention to your guests.
Each one is important
Make sure your hospitality is top class
Enjoy yourself and your guests will enjoy too
Make sure your smile is genuine

16. Aide Memoire
-Plan your guest list carefully
-Invite first by phone and follow it up with a
written invitation
-Invite well in advance
-Prepare menu, shopping list, linen, crockery and
cutlery in advance
-Remember hospitality is more important than
entertainment
-Relax and smile and every one else will too

17. TABLE SETTING

18. Table
Choose a sturdy table
If it wobbles, pad it discreetly
Choose the right size of table that can
accommodate all your guests
Cover the dining table with a thick cloth- this
helps to protect the table from spills and also
cuts down the noise of the plates and cutlery

19. Table cloth and Linen
Choose the correct tablecloth
~ Crisply starched damask or linen for formal events
~ Plaids/cotton checks, printed for informal occasions
The tablecloth should not be frayed at the edges or stained
It should fall somewhere around 13-16 inches on the side
Serviettes or napkins should match the table cloth
Only fabric napkins for formal occasions
Paper napkins maybe used for informal events
If your linen is plain use colorful china and vice versa
Try to follow a definite color scheme- match the china, covers
and candles

20. Centerpiece-flowers/candles
This is absolutely essential for every party
If using candles, they must be always lit
When using flowers, make sure they are not highly scented
Avoid artificial or dry arrangements
The correct height for the centerpiece depends on the size
of the table and the number of people seated
For smaller tables, the centerpiece should be low so as to
permit general conversation

21. Menu card & Place cards/Seating plan
When hosting a formal dinner ensure that you have menu
card with each dish listed carefully
A five course meal generally consists of-
~ Soup
~ Hors d’oeuvres/starters
~ Entrée/first course
~ Main course
~ Dessert

22.  Place cards are put directly in front of the service plate
 The names of the guests should be written in running
hand and not block letters
 The seating plan should be drawn up carefully. It should
be displayed outside the dining room either on a board
or placed on a table so that the guests know their
appointed place
Seating plan for large official dinner
Man 8 7 Woman
Woman 6 5 Man
Man 4 3 Woman
Woman 2 1 Man
HOST HOSTESS
Woman 1 2 Man
Man 3 4 Woman
Woman 5 6 Man
Man 7 8 Woman

23. Crockery, Cutlery and Glasses
All crockery should be spotlessly clean and free from chips
Cutlery should be polished and glass sparkling
A complete set of silver, china, linen and glassware for one
person is called a “Cover”
Each cover should form a balanced definite unit but not
look crowded
The cover should not exceed 24 inches in length and 15
inches in width

24. China/Crockery :
1. Dinner plate
2. Salad plate
3. Cup
4. Saucer
5. Bread & butter plate
6. Charger
7. Dessert plate
8. Soup bowl

25. Flatware/Cutlery :
1. Salad fork
2. Dinner fork
3. Dinner knife
4. Soupspoon
5. Teaspoon
6. Butter knife
7. Fish fork
8. Fish knife
9. Dessert fork
Glassware :
1. Water glass
2. Red-wine glass
3. White-wine glass
4. Champagne flute
5. All-purpose glass

26. Layout
The correct placing of silver, glass and china is important
Place only the required items
Extra items should be kept on the sideboard for any
emergency
Sequence of all spoons, forks and knives are from outside to
the inside, in the order they are to be used
All knives face inwards, the prongs of the forks upwards
All forks are laid to the left and the knives and spoons to the
right of the plate. The only exception is the cocktail fork
which is placed outside the spoons
The dessert fork and spoon are placed at the top of the plate.
They should face each other-the fork pointing to the right and
the spoon to the left

27.  The Cover should be in place when dinner is served
 The quarter plate is placed on the left of the forks and is
used for breads
 Incase there are no starters or hors d’oeuvres, the soup
plate is placed on the table from the left
 Soup must be hot and steaming unless its a cold soup
 A maximum of 4 glasses, which include dessert wine or
champagne glass and wine glasses , may be placed
 The glasses should coincide with the cutlery so that each
glass or drink goes with that particular course
 The water glass is to be set at the front of the dinner knife
 The wine glasses are placed to the right of the water
goblet in a line or triangle

28. Casual Table Layout
Formal Table Layout

29.  The butter dish is also placed at the tip of the fork
 Fine silver or crystal salt and pepper shakers are also
placed on the table as appropriate
 Napkins can be placed on a service plate or in
fancy
ways on the quarter plate or glass
 Paper napkins are never used for formal dinners
www.napkinfoldingguide.com

30. Formal Sit-down Dinner
Dinner Buffet Tea Table

31. Service
The waiters must be impeccably turned out
A waiter should wear gloves and soft padded shoes
When mess waiters are used at a private party, they are
expected to be either in regimental mufti or a civilian dress
and not in mess uniform
A tray is never used while serving. The dish is held at the
base and squarely balanced on the palm
Serving always begins from left and moves in a clockwise
direction starting from the chief guest
The food is also always served from the left
The plates are cleared from the right

32.  The wine glasses are expected to be refilled unless the guest
declines
 A plate should remain in front of the guest throughout the
meal
 In winters, the plates are warmed before placing
 Plates are changed for every course
 The table is completely cleared before serving the dessert
 When using finger bowls, make sure it contains warm, not
hot, water with a wedge of lime
 Port, cognac, liqueur or coffee and chocolates are offered
after dessert

33. Aide Memoire
Choose the correct table linen
Have a definite color scheme or theme
As a thumb rule, forks go to the left of the plate
Knives and spoons go to the right of the plate
Serving always begins from left in a clockwise direction
Used plated are cleared from the right
Beverages are served from the right as well
Sequence of cutlery is from the outside to inside, in the
order they are to be used
A tray is never used for serving food
The table should be completely cleared before serving the
dessert