Doing It His Way

“I start by planning exactly what the theme will be for the decor, indoors and out,” says Bill,  “and then shape the dinner party around this, figuring out how many people and who. The mix is important—friends and family; workmates and clients.”

If he plans to use caterers, Bill books them more than a month before the party, and he also arranges for serving assistants. “I like to enjoy my dinner parties, so I’ll usually have a chef and serving staff in to do the work. I compose the menu with the chef, though, to be sure my table offers what I want my guests to have.”

Three weeks out, Bill designs his tabletop, ensuring he has adequate place settings and ordering replacements to fill gaps. “Now’s a good point in the process to lay in wine and spirits for the party,” advises Bill. “Nothing’s worse than last-minute dashes to the liquor store, particularly during the holiday season, when everyone else is doing just that!”