1. We have a completely separate area set up for cocktails and hors d’oeuvres prior to the meal using different glassware and flatware. 2. How we serve the meal depends on the number of guests, but typically, we seat guests, then plate the food ourselves then bring it to the table. For larger gatherings, a buffet style service is more efficient. 3. When clearing plates, we always wait to make sure everyone is finished. “Mitchell and I will both get up and clear guests’ plates first and then take our own plates,” explains Felkel. 4. After dinner, we always serve a Madeira and really like the Rare Wine Company Historic Series Madeira Charleston Sercial. We preset it on a tray near the dining table so that guests may enjoy their desert wine in another room or on the terrace.
The Look See the Fleur de Lisle tumblers in our gift guide on page 9 - sold at The RSVP Shoppe Black Book Tip: For assistance in setting the table, there is a laminated foldout “A Silver Spoon Guide to Easy Entertaining, A Proper Place Setting” ($7) at The RSVP Shoppe.
THE LITTLE BLACK BOOK FOR EVERY BUSY WOMAN HOLIDAY : NAME SURVIVAL OF SECTION GUIDE : 7
ill
The Service