1. Plan the event according to the resources available to you: funds, equipment, space, etc.
2. Choose a theme according to the taste and age of your guests.
3. Invite the guests well in advance. State the time they should arrive, the type of dress and the occasion, for example a birthday or anniversary.
4. Do as much as possible beforehand. Lay the table(s), for example, and ensure that the table decorations are in place.
5. Plan the menu for a large event to prepare some of the dishes beforehand. Restrict dishes that need last-minute attention to the minimum.
6. It is better to prepare a few tasty courses than a whole variety of uninteresting dishes.
7. Ensure that the colours and flavours of dishes complement one another and provide variety.
8. Hot and cold courses on one menu should be chosen with care. Hot food should always be served properly heated.
9. Quantities should be carefully planned to avoid embarrassment and prevent wastage.

The number of guests is important when planning. This determines the quantities of food and drink purchased, where the event will be held, etc.

A table of 2,5 m x 80 cm is sufficient for 25 persons. If there are more guests, simply increase the number of tables accordingly. Tables arranged in a zigzag pattern are more interesting than in a straight line.

To speed up serving, make sure guests can move around the tables. Choose a colour scheme and carry it through in the tablecloths, napkins and table decorations.

An arrangement of fruit on a three-tiered cake stand, in a glass container or vase adds a festive, colourful touch to the cheese and wine table, and can replace or complement a flower arrangement.

The fruit should be clean and edible and could be cut into smaller bite-size portions, or choose smaller fruit such as small bunches of grapes, strawberries, apricots, etc. It is not necessary to provide a portion of fruit for each guest.

White platters, cheese boards or attractive silver or glass platters are equally suitable, depending on how formal or informal your party will be. Always place the cheese board in such a position that it is easy to cut the cheese.

Allow two cheese knives per board. If cheese knives are not available, ordinary vegetable knives may be used.