Emily Post's Great Get-Togethers Read Free Page B

attention, stimulated by conversation, and cheered by a meal created for their enjoyment—all of which leaves them feeling, well, entertained.
    Being a good host isn’t all that difficult, but it does take forethought, practice, and a little talent for multitasking. Above all, you want to make sure your friends feel comfortable and welcome. The following suggestions will help you hit all the right notes:
I NVITE CLEARLY. Make sure your invitation lets your guests know what to expect. Whether you invite by phone, e-mail, or written invitation, let your guests know:
Who: Host(s)
What: Cocktails
When: 6 P.M. , Saturday, May 6
Where: Burlington Country Club
Why: Jane and Ben’s Engagement
    Add how and when to respond, and any special info your guests should know, such as what they should wear or what they should bring. (See Chapter 4, The Invitation Tells All, page 35.)
P LAN w ELL. Prepare as much as you can before everyone arrives. Have your meal ready and your table set and be dressed at least fifteen minutes before party hour. (See Chapter 3, Planning to Have Fun, page 25.)
D RESS FOR YOUR EVENT—OR ONE NOTCH UP. After all, this is your party and you’re the star! Just don’t tell guests “casual” and then open the door draped in an evening dress and dripping with bling.
R EMAIN CALM. Your mood sets the tone. Take five minutes simply to enjoy the beauty of the stage you’ve set before the guests arrive. And no matter what happens, never let your guests think you’re stressed out—it will make them feel anxious and uncomfortable, too.
B E WELCOMING. Making your guests feel at home and seeing to their comfort are what being a host is all about. Greet them enthusiastically as they arrive, even if it means excusing yourself from a conversation with another guest. ( Note: If you’re hosting with a partner, only one of you needs to greet guests at the door.)
B E THE SPARK . Circulate among all your guests. Be sure to introduce newcomers and stay with them long enough to get a conversation going. If one of your guests doesn’t know any of the others, enlist a friend to make introductions and make sure he isn’t left on his own.
B E MINDFUL. Keep an eye on guests’ drinks and offer refills before they have to ask. (At the same time, keep an eye on the guest who’s had one too many!) Rescue others from being trapped in overly long conversations, and make an effort to gently draw out the shy ones. Above all, be sure to spend time with each guest.
B E THE LEADER/DIRECTOR. It’s your job to call guests in to dinner and to raise your fork so they can begin eating. If you plan to serve yourself last, say, “Please begin” once three or four guests have been served so their meal doesn’t get cold. It’s also up to you to signal when it’s time for the next course, and to get up from the table to indicate when the meal is over.
M AKE A TOAST. To many people, making a toast seems like a daunting prospect. But it’s really as simple as welcoming your guests, thanking the chef (if it wasn’t you), or wishing health and happiness to the guest of honor or to your friends around your table. A thoughtful toast transforms any gathering into an occasion, and is a wonderfully special way to extend a warm welcome to all. (See Chapter 12, Traditions and Special Occasions, page 173.)
B E APPRECIATIVE. Let your friends know how much you enjoy spending time with them. Thank them not just for coming, but also for any gifts or contributions to the meal. Guests who’ve experienced your enthusiasm and appreciation for their company are sure to want to return.
    Greetings and Introductions
    A s the host, it’s your job to greet your guests and introduce new and old friends. Before the party, take a little time to think about each guest. Does everyone know each other? Is there someone new who needs to meet everyone? Do you have some shy guests who may not be comfortable introducing themselves to people they don’t know? Think about your