Dinner parties are back. They always did surpass the night out in a restaurant as a way to share good food and conversation, but it took some of us a while to remember. Now that we do, we want to enjoy it as much as our guests. The key, we’ve found, is careful planning and organization.
The Invitation
For the guest list, choose an interesting combination of people: some with similar interests, some who know each other, and some who will add another dimension to the party.
Choose a date at least three to four weeks ahead of time to make sure guests will be available.
Invitations set the tone of the party. For more formal dinners, we prefer to send printed or written invitations. The most formal are printed in black on heavy ecru cards. Semiformal invitations are also printed, but you fill in the date, time, place, and RSVP. Invitations by phone are very difficult these days, with so many people working. Invite by phone only for a small, casual dinner.
Go to the post office to buy pretty stamps for your invitations. It shows your attention to detail and will surely be noticed.
We like invitations that say “cocktails at 7:30; dinner at 8:30.” One late guest can throw the most perfectly planned evening off, but the cocktail hour gives both hosts and guests a bit of grace. It is also the perfect time for guests who may not know each other to get to know each other, which makes dinner conversation more comfortable and interesting.
