nonprofessionals alike. Show them explicitly how you want things done. For example, use a tray to clear dirty napkins and empty glasses; pick glasses up by the stems or bottoms, not by sticking your fingers in the glasses; when serving and clearing the table leave, on the left, remove from the right (LL/RR). Show them how you want platters plated and refreshed. Depending on their experience, nonprofessionals may also need your direction during the party. You might need to remind them to refresh platters, pick up glasses, check on the status of the guest bathroom, and keep the kitchen tidy.
----
All Together Now
A much-loved, creative winery owner who lives in California’s Alexander Valley recently gave a memorable informal dinner party for twelve neighbors. Here, guest Carrie Brown (owner of The Jimtown Store in California’s Alexander Valley and author of The Jimtown Store Cookbook ) describes the hostess’s novel approach to service:
“When we arrived, our hostess offered us a glass of wine and asked each of us to find our name on a handwritten dinner menu with a schedule for the evening that she had posted in her open kitchen. Each course had two names listed to help plate and serve, and two other names were listed to clear that course. All the plates and extra utensils had been organized for each course and a place had been set aside for the dirty dishes. A rubber spatula was handy for scraping scraps into the garbage, and a soapy water bucket for utensils was ready in the sink—with explicit instructions to simply stack, not wash, the dishes and return to the table.
“By the end of the three-course meal we had all contributed to the service and had a great, lively time doing so. We lingered at the table swirling our reserve vintage wine and then were sent on our way home—a final cleanup was not allowed. Our hostess’s kitchen was left neat and tidy and I’m sure it didn’t take long to finish up.”
----
----
How Much Help do I Need?
Depending on your particular party, your professionals will recommend the number and type of help you need. If you want things to run flawlessly, so that you can be a guest at your own party, count on:
Cocktail party for 20
2–3 servers who can share passing, bussing, and kitchen duties (a bartender is optional)
Cocktail party for 50
2 servers, 1 bartender, 1 kitchen duty, plus 1 to “back the bar” and buss
Dinner party
1 cook, 2 kitchen duty with at least 1 who can assist the cook, 1 server per 8 people, 2 servers if the dinner involves changes of silverware and pouring wine, water, coffee
You can hire fewer people, but if you do, it’s likely you’ll still need to keep a vigilant eye on everything as the party proceeds.
----
What Can I Expect From:
B ARTENDERS: Bartenders mix and serve drinks and keep the bar neat and refreshed. They should arrive before the party starts to set up the bar and learn the layout of your home. For a larger party, professional bartenders will require around two hours to properly set up the bar and polish all the glasses, hide the flats, boxes, and cooler for extra ice, and make it all look neat and clean. Bartenders ordinarily don’t leave until the last guest has been ushered out and the last glass washed and put away. This may take an hour to an hour and a half, depending on how long guests linger and the scale of the party.
S ERVERS: Servers arrive ahead of time to prepare platters or assist in the kitchen, and they leave after all the dishes have been washed and the kitchen and party areas are immaculate. During the party, they take coats, pass hors d’oeuvres, pick up glasses and napkins, empty ashtrays or bowls for pits or toothpicks, refill platters, refresh bar items if there’s no bartender, and serve and clear the table at a dinner party. Professionals will know exactly what to do once you show them how you want things presented and explain your timeline for the event. Beware that servers, whether professional or
----
All Together Now
A much-loved, creative winery owner who lives in California’s Alexander Valley recently gave a memorable informal dinner party for twelve neighbors. Here, guest Carrie Brown (owner of The Jimtown Store in California’s Alexander Valley and author of The Jimtown Store Cookbook ) describes the hostess’s novel approach to service:
“When we arrived, our hostess offered us a glass of wine and asked each of us to find our name on a handwritten dinner menu with a schedule for the evening that she had posted in her open kitchen. Each course had two names listed to help plate and serve, and two other names were listed to clear that course. All the plates and extra utensils had been organized for each course and a place had been set aside for the dirty dishes. A rubber spatula was handy for scraping scraps into the garbage, and a soapy water bucket for utensils was ready in the sink—with explicit instructions to simply stack, not wash, the dishes and return to the table.
“By the end of the three-course meal we had all contributed to the service and had a great, lively time doing so. We lingered at the table swirling our reserve vintage wine and then were sent on our way home—a final cleanup was not allowed. Our hostess’s kitchen was left neat and tidy and I’m sure it didn’t take long to finish up.”
----
----
How Much Help do I Need?
Depending on your particular party, your professionals will recommend the number and type of help you need. If you want things to run flawlessly, so that you can be a guest at your own party, count on:
Cocktail party for 20
2–3 servers who can share passing, bussing, and kitchen duties (a bartender is optional)
Cocktail party for 50
2 servers, 1 bartender, 1 kitchen duty, plus 1 to “back the bar” and buss
Dinner party
1 cook, 2 kitchen duty with at least 1 who can assist the cook, 1 server per 8 people, 2 servers if the dinner involves changes of silverware and pouring wine, water, coffee
You can hire fewer people, but if you do, it’s likely you’ll still need to keep a vigilant eye on everything as the party proceeds.
----
What Can I Expect From:
B ARTENDERS: Bartenders mix and serve drinks and keep the bar neat and refreshed. They should arrive before the party starts to set up the bar and learn the layout of your home. For a larger party, professional bartenders will require around two hours to properly set up the bar and polish all the glasses, hide the flats, boxes, and cooler for extra ice, and make it all look neat and clean. Bartenders ordinarily don’t leave until the last guest has been ushered out and the last glass washed and put away. This may take an hour to an hour and a half, depending on how long guests linger and the scale of the party.
S ERVERS: Servers arrive ahead of time to prepare platters or assist in the kitchen, and they leave after all the dishes have been washed and the kitchen and party areas are immaculate. During the party, they take coats, pass hors d’oeuvres, pick up glasses and napkins, empty ashtrays or bowls for pits or toothpicks, refill platters, refresh bar items if there’s no bartender, and serve and clear the table at a dinner party. Professionals will know exactly what to do once you show them how you want things presented and explain your timeline for the event. Beware that servers, whether professional or
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