Party Planner: An Expert Organizing Guide for Entertaining

Party Planner: An Expert Organizing Guide for Entertaining

by Kimberly Whitman, Kimberly Schlegel Whitman
     
 

KIMBERLY WHITMAN, STYLE AND ETIQUETTE EXPERT, holds your hand through creating a fun-filled soiree without stress. Her book organizes the process of planning and hosting a party, from the earliest inception to working with a budget, choosing a venue, hiring catering and musicians, creating a guest list and invitations, decorating, seating, stocking a bar,

Overview

KIMBERLY WHITMAN, STYLE AND ETIQUETTE EXPERT, holds your hand through creating a fun-filled soiree without stress. Her book organizes the process of planning and hosting a party, from the earliest inception to working with a budget, choosing a venue, hiring catering and musicians, creating a guest list and invitations, decorating, seating, stocking a bar, photography, entertainment, favors and attire—in essence, organizing every last detail for hosting a successful party for any occasion.

Product Details

ISBN-13:
9781423622888
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2011
Pages:
38
Product dimensions:
10.46(w) x 11.54(h) x 2.24(d)
Age Range:
16 Years

Read an Excerpt

ENTERTAINING OUTSIDE THE HOME

When planning a party in a restaurant or other commercial establishment, there are a few simple things that can get the party started right:

• Request a special area for your guests to gather and enjoy a pre-dinner drink.

• Ask the restaurant to have some nibbles on the table as people are seated. Fresh bread or a selection of dips and vegetables are good options because these can be served at room temperature.

• If you are serving more than eight people, pre-select two or three options for them to choose from to make the ordering and serving of dinner more efficient.

• Pre-order a selection of desserts for your guests to enjoy. No one will want to be the first to order a dessert, but if you arrange for a tray of desserts to be on the table, most people will have a few bites.

• If you are hiring help, you will need one bartender per 50 drinks for an open bar. If you are serving only wine and champagne, you can have one bar tender per 75 drinks.

MIND YOUR MANNERS

Send your waiter the message that you are ready to order by closing your menu or turning it over on the table.

PLATES SHOULD BE SERVED FROM THE LEFT AND REMOVED FROM THE RIGHT.

Meet the Author

Kimberly Schlegel is a graduate of Southern Methodist University with an Honors degree in Art History. In 1999, Kimberly started a company, RSVP - Soiree Party Rentals, that advises others when planning the most important events in their young adult lives. Kimberly has traveled extensively, visiting such exotic locales as Turkey, Bali, Hong Kong, Italy, and Greece often providing her with inspiration for her events. She currently lives in Dallas, Texas.

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