Good Lifestyle

Organizing a fabulous dinner can look like a giant juggling act. Before the arrival of the guests, you must clean the house , prepare the food and dress a declaration outfit adapting to a host. Once the guests have to arrive, you must greet them and provide presentations - while circulating the appetizers, putting the final touch on the main dish and ensuring that everyone is satisfied with your food and Drinking selections . But when it comes to what guests eat and drink, label experts say there are a handful of things they would never serve during a dinner. Here is what they recommend to avoid.

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Depending on your guests, the beef, crustaceans or pork service could be a misstep.

"If you host people from the Middle East, you may want to avoid things containing pork, crustaceans or alcohol, and if you host people from India, you may want to avoid avoiding Include beef, "explains Jamila Musayeva , A Expert in certified label . "I would opt to make dishes that can be consumed by everyone, whatever their religion or their cultural origin."

Sushi is a pleasure of the crowd but could be more difficult than it is worth it. "Although it is delicious and delicate, the maintenance of the freshness of raw fish poses a challenge while entertaining a large number of guests and presents food security problems", explains Cameron Forbes , founder of the Event Planning Company store Forbes functions . AE0FCC31AE342FD3A1346EBB1F342FCB

Articles like gasepacho and egg fall soup create a similar problem. "For example, Gazpacho must be served cold, requiring refrigeration until just serving," explains Forbes. "This can cause logistical challenges if the space of your refrigerator is limited, especially when the accommodation of a larger group, because Gazpacho has left aside can lose its refreshing taste and become less pleasant."

The less capricious items are always better - and safer - because the fact that nothing leaves a bad taste in the mouths of your guests as food poisoning.

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The Chardonnay service could rush a few feathers. "It may seem to be a dynamic choice, but I have never seen the guests go up their noses as they do when a waiter tells them that their only choice of white wine is Chardonnay or, even worse, an American", said Morris Roslyn , Level 3 sommelier and founder and CEO of Wine Consultancy Francey not fantasy . "I was at a wedding last year as a guest, and I watched several people skipped wine entirely when they discovered that Chardonnay was their only option."

Instead, serve a Pinot Grigio or Sauvignon Blanc as a white wine option. They have a dynamic flavor profile and a feeling in the mouth that even beginners wine drinkers can generally appreciate.

Your guests may feel snubbed if you spend all evening in the kitchen. "I would never serve an too complex and high intensity of labor like the homemade paella during a dinner," explains Forbes. "The more complex a recipe, the more attention it requires and maintaining time and minimum efforts is essential when restoring a crowd."

She suggests choosing something easier that can be prepared in advance or with minimal practical time: "In this way, the host can devote their attention to festivities rather than food."

In addition, the meal is much more likely to go well if you can give it the amount of attention it deserves - and this will not be the case if you do it while hugging the guests hello.

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Finally, skip the additional sprinkled drinks - such as iced teas and Martinis of Long Island - during your next evening dinner. Or, if you do it, serve one at the beginning or at the end of the event.

"The host must always endeavor to avoid overexisting his guests," explains Forbes. "Make sure there are a lot of water and other non-alcoholic options, avoid heavy versions and remind customers of the soak respectfully and consciously on the invitation."