Q&A for How to Serve at a Dinner Party

It shows respect towards the person, especially if it is an older woman.

Yes, you should wait until all guests have finished their food, or the ones who are still eating will feel rushed and try to hurry. This can result in digestive issues later on.

Well yes, but make sure that the guests know that there will be a blessing and to not touch the food until after it's done.

If you're having a coffee course, typically served with cakes, pastries, or chocolates, in addition to a fruit course, then yes, the fruit comes first.

A "starter" of meats to be served with olives and antipasto vegetables would be put out just before the meal, to keep the guest happily nibbling while you put the finishing touches to the entree. Indeed, this could also be the entree, and you could serve the meal as soon as you are ready. As far as the cheese part of the question, that is usually served with an assortment of fruit, after the sweet or instead of, as we do in Italy, to cleanse the palate.

Yes, you can do so, because you won't need salt and pepper for dessert.

It depends on your guests and the style of your party. It can be eclectic, where nothing matches, which will give it a style of its own. For more formal settings, however, matching is best.

Usually, the salad is served before the dinner.

If the hosts are religious and feel inclined to do so, they can certainly invite their guests to bow their heads and say a brief word of prayer.

You can do it whenever you'd like. Some people like to let their guests know when they invite them, but other people like to surprise their guests and wait until the night of the party to give them the menu.

Drinks should always be served from the right of the guest, that way they are not reached over. Coffee is generally served with dessert, and should be placed on the table at the same time, or before the meal begins.

Typically, this is a good idea.

The order is this: Bread and butter, with olives. Then the aperitif. Then the amuse bouche, a tiny little one-bite serving especially put together for the occasion, served on a spoon or in a shot glass. Then the entree, such as garlic bread or deep-fried shrimp croquettes with a side salad. Then comes the soup. Then the main course. Then comes the cheese platter, followed by desserts. And finally the pousse café, a coffee, with or without liquor in it or in an accompanying glass. Then comes the bill.

In your head, draw lines from each of the four corners of the table towards the center. From that point, draw an imaginary line halfway on each side parallel to the long edges of the table. All food items should be on or near that line. (Unless there's a centerpiece, then they go around that.) But there's no special order or grouping in which the plates should be placed, as they will be passed on by the dinner guests anyway.

Either one will work. If you have more space available, a buffet-style serving setup could be best as it allows your guests to decide their own portions.

Typically, water isn’t served on its own. Water should be available through the whole meal, however. You can start with small finger foods, such as cheeses and nuts as people arrive before dinner. Salad is typically the first course. For the finger foods, place water in a pitcher and serve alongside. Fill the glasses on the table before you begin the first course, after guests are seated.