Serves: 5

Was setting the table one of your responsibilities when you were a kid? If those early lessons are a bit hazy or if you’re teaching a youngster the basics, here are some guidelines for setting the table.

-Allow plenty of room for each place at the table. It’s hard to enjoy a meal when you’re squashed.
-Whether you’re serving a weekday dinner or springtime luncheon, create a welcoming table with colorful place mats, a bowl of fruit for a simple centerpiece or your cherished china and silver.
-Place the knives, forks and spoons one inch from the edge of the table. Place the flatware used first farthest from the dinner plate the simple rule is to work from the outside in. The forks are typically placed to the left of the plate. The knife (with the blade toward the plate) and then the spoons are placed to the right of the plate. Place a seafood fork to the right of the spoons.
-If you’re using a butter plate, place it above the fork. Place the butter knife horizontally or vertically on the rim or edge of the butter plate.
-If you’re serving a salad with the main course, place the salad plate to the left of the forks and the salad fork at either side of the dinner fork.
-Arrange glasses above the knife. The water glass is usually at the tip of the knife, with beverage and/or wine glasses to the right of the water glass.
-If you’re serving coffee or tea at the table, place the cup slightly above and to the right of the spoons.
-Place the napkin either in the center of the dinner plate, to the left of the forks or in another creative spot at each place setting. There are lots of nifty ways to fold napkins check your local library or bookstore for ideas.
-Place dessert flatware horizontally above the top of the dinner plate, or bring it to the table with the dessert.
-Before dessert, clear the table of serving dishes, plates, glasses, salt and pepper shakers and flatware that won’t be used for dessert. Bring coffee or tea cups, saucers, spoons and cream and sugar to the table if you plan to serve it with dessert.

Setting a Buffet Table

Letting guests serve themselves is easy and convenient for small or large groups, casual or formal occasions. There are basically three types of buffets:

Sample Buffets:

True Buffet: Guests pick up their food, beverage and flatware from the buffet table, then find a place to sit--although seating may be limited to a picnic blanket or lawn chairs. Keep in mind your guests might be balancing plates on their laps, so be sure to use real plates or very sturdy paper or plastic plates. Also, try to serve foods that don’t need to be cut with a knife to make eating easier for your guests. Butter the rolls or breads ahead of time, and make sure there are places where guests can set their beverages.

Seated Buffet: Guests serve themselves from the buffet table, then sit at a table set with glasses, flatware and napkins. With this type of buffet, you’re not limited to "fork-only" food.

Semi-Buffet: Guests serve themselves from the buffet table, then sit at a set table. The host may serve accompaniments, such as sauce or gravy, at the table. Or the host may fill plates from the buffet table, then serve them to the seated guests. This style of buffet often is used at holidays when turkey and roasts are carved at the table.

Buffet Tips
-Set up the buffet where it will be most convenient for serving, clearing and traffic: the dining room table, a sideboard, a picnic table, two card tables placed together, a kitchen center island or counter or desk.
-Make sure the traffic can flow easily around the serving area.
-If possible, place the buffet in the center of the room so guests can help themselves from all sides of the table. For a large group, set up identical serving lines on two sides of the table. To save space, place the table against a wall and leave three sides open for serving.
-Be sure guests know where the line starts. Place the food in order, so they can serve themselves without backtracking. Arrange the plates first, then the main course and vegetables, followed by salad, condiments and bread. If it’s a true buffet, put the flatware and napkins last so your guests’ hands will be free while serving themselves.
-While guests finish the main course, clear the buffet table and arrange the dessert, dessert plates and flatware on the buffet table or on a side table.

Entertaining Tips

What’s the secret to successful parties? Good company, good food--and planning and preparing as much ahead of time so you can enjoy your party. Here are a few tips for making your next party a success.

-As you draw up your guest list, keep in mind the number of guests you want (Don’t forget your budget!). Consider combinations of personalities - really interesting parties often include people with varied backgrounds.
-Encourage mingling! Spend time introducing your guests. For a large group, try providing name tags with "teaser" information about each guest, such as an unusual hobby or best vacation.
-Invite your guests plenty of time ahead - 10 days to 2 weeks for casual events, 2 or more weeks for more formal events. Send written invitations for a formal event, but it’s okay to call or e-mail your guests for casual get-togethers.
-Be specific in your invitation about time, food and dress. For example, "Come for a dress-up dessert party on New Year’s Eve at 11 p.m." or "Come to a football party and pig roast on Saturday the 14th at 2 p.m. It’ll be outside, so dress for the weather."
-Have enough food and beverages so you won’t run out. Be sure to have nonalcoholic beverages on hand.
-Plan a varied menu, but don’t wear yourself out! Choose foods you’re comfortable preparing, including some you can make ahead of time pick up the rest from the deli, or ask guests to bring something.
-Plan foods suitable to the weather, seasonal availability, guests’ preferences or diet needs and the serving style you plan to use.
-Make it easy. Consider hiring a college student, next-door neighbor’s kid or your own children to help with serving and cleanup.

Food for a Crowd

-Consider the time of day, weather and number of dishes being served. Plan on one drink per hour per guest if it’s very warm, plan on two.

Storing Food in the Refrigerator and Freezer

There’s more to storing food in the refrigerator and freezer than opening the door, putting the food away and closing the door! Following are tips for keeping refrigerated and frozen foods safe.

Refrigerator:
-Keep your refrigerator at 40° or slightly lower. Adjust the temperature to a colder setting after you’ve added large amounts of room-temperature or warm foods. Read just the temperature to the normal setting after about 8 hours.
-For extra security, we recommend buying a refrigerator/freezer thermometer. Check it often to make sure your appliances are maintaining proper temperatures.
-Before putting food in the refrigerator, cover it or close the original containers tightly to prevent the food from drying out or transferring odors from one food to another. Store produce and strong-flavored foods in tightly covered containers or plastic bags
-Keep foods in the refrigerator until just before you’re ready to use them.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
AMOUNTS OF FOOD FOR A CROWD
COLD FOOD STORAGE CHART
FRUIT AND VEGETABLE YIELDS
HELPFUL NUTRITION AND COOKING INFORMATION
MENU PLANNING BASICS 1: GENERAL TIPS
MENU PLANNING BASICS 2: THE FOOD GUIDE PYRAMID
MENU PLANNING BASICS 3: FOOD SAFETY
MICROWAVE COOKING AND HEATING CHART
TABLE SETTING AND ENTERTAINING