Attending functions often means interacting with waiters; and oh how this once noble profession is on the decline! At a recent cocktail party a waiter literally parted two guests in her attempt to offer hors d’oeuvres.

What should she have done?

Plattering hors d’oeuvres means that waiters are circling an area with platters of food. Guests are expected to take from the platters (the waiter ought to have napkins and if needs be toothpicks available). Waiters should as discreetly as possible offer guests hors d’oeuvres from platters. If two guests are in conversation (this is what people do at cocktail parties) then a simple “excuse me” would suffice. Trays of food should not be pushed under the noses or used to create a conversation piece. Waiters should take the food around in a manner that allows guests to have comfortable access. Frequent passing of platters does the trick. This works well when there’s a popular item being passed around.

It’s also very important that caterers advise guests of just what it is that they are plattering.

NB Guests should remember not to place used toothpicks or napkins on trays of clean food. Guests should not place dirty glasses on trays of drinks that have not yet been served.

Do not talk incessantly over platters of food. Cigarette smoke ought not to be exhaled over food.

Do not take more than three items from a platter. The waiter will return. (Please remember too that hosts reckon on three-five hors d’oeuvres per person).

A cocktail party is not supposed to be a bellyfull. It’s a function planned to last some 2-3 hours. Cocktail parties are still considered great opportunities to network.

If a cocktail party has food stations or a single buffet area, guests are free to eat as soon as the chafing pans have been opened or saran wrap removed from food. Food and beverage should be available upon arrival of guests. Buffet stations should also be replenished and preferably manned.