Good Lifestyle

Hosting a outdoor event presents more challenges than hosting an interior. You have to take into account the weather (he cried overnight? It looks like you have to dry the furniture!), Insects (make sure that the potato salad is away from creatures! ), And the fact that most of your utensils need to be moved to your outdoor kitchen station. However, when you do properly, you can enjoy the sun, playing garden games , and Nosh on foods that would have been prohibited if you were stuck in the kitchen. To make sure that things go without a hitch, continue to read to hear experts on the things you should never do when hosting people in your backyard.

Read this then: 5 things you should never do when hosting people in your living room .

For most backyard celebrations, you will want to provide beer, wine and maybe even a mixed drink. But don't let yourself be taken at the alcohol store that you forget to provide regular drinks.

"It is essential to remember that all guests cannot consume alcohol or have personal preferences for non -alcoholic beverages," said Cristy Stewart-Harfmann , founder of Happy family blog . "Make sure you have an assortment of drinks, including non-alcoholic options such as water, juices, sodas and cocktails, so that everyone can find a drink that suits their taste and their requirements . "

Better yet, keep a drinking dispenser with ice water on an outdoor table. Customers will be able to help themselves to stay cool and hydrate, especially during hot summer months.

You will also want to keep an eye on weather forecasts and make sure that your group is configured to deal with all possible conditions. AE0FCC31AE342FD3A1346EBB1F342FCB

"Provide shadow in umbrellas, the awnings to protect against excessive sun exposure," said Stewart-Harfmann. "In cooler weather, offer outdoor blankets or radiators to keep guests warm."

In addition, keep an additional sunscreen and an insectulum near your party space so that customers can help themselves if they need it.

Read this then: 6 things you should put away when the guests come, say the experts .

It is not because you have filled a cooler in drinks in the morning that you will be ready to leave all day. Chris Olds , Head Cook for the BBQ team of the competition Chest , said you can almost count on the guests bringing their own drinks - and you will want a cold place to store them.

"If your cooler is already full, he will have hot drinks or will try to find ways to stuff the drinks in your cooler," said Olds. Keep an emptiness filled with ice instead.

If you can, you must also leave room in your refrigerator for last -minute contributions.

"Customers love to bring desserts or cold aperitifs to the holidays, and it can be quite problematic to try to find room in an already complete refrigerator," explains Olds. "Make sure to leave space before hosting your barbecue or having a spare refrigerator in the garage ready to take the extra charge."

Works generally have more places so that customers accidentally injure themselves than interior spaces. So before your group, scan the area for everything that is dangerous.

"Check that the courtyard is away from the risks of stumbling, such as loose threads, uneven tools or surfaces," explains Stewart-Harfmann. "It is also crucial to obtain net or dangerous objects that could harm the guests, especially if the children are present."

If your party enters the evening, you should also have appropriate lighting, which will add the atmosphere and protect against travel and falls.

"It may seem insignificant, but inadequate lighting can cause accidents and injuries, especially when the sun sets," said Jakob Miller , chef, barbecue expert and founder of Barbecue friends . "Make sure your outdoor space is well lit, whether through string lights, lanterns or path lighting."

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Mike Futia , the founder of Grill Frenzy , says that one of the greatest errors he sees people making outside accommodation is poor food safety, in particular, leaving perishable food in the heat for too long.

According to the FDA , the "danger zone" for bacteria which causes foods of food origin is between 40 and 140 degrees. Keep cold refrigerated foods until it is time to serve them and hot food on the grill or hot trays.

"Another thing I like to do when I host is to serve food in smaller lots, to reconstruct them from the refrigerator or the oven if necessary," explains Futia. Your guests will appreciate the freshness and the commitment to keep them healthy.