How To Host
The Expert: Sharon Schweitzer
International etiquette expert, author, and found of Access to Culture.
Seating Plan & Place Cards As the host, keep the cast of family, friends, distant relatives, neighbors and old friends in line with a seating plan. Seat introverts next to out-going guests and elders adjacent to youngsters. It’s acceptable to split married couples but not newlyweds. Place cards may range from simple and handmade to fancy. As a guest, RSVP within 48 hours of receiving the invitation.
Conversation Starters As the host (hostess), you want the attitude of gratitude at your table and to keep the conversation flowing smoothly. Plan interesting conversation starters for your guests. For example, upcoming or past travel, musical events, bestselling books, newly released movies, food, sports and holiday memories.
Plan The Decor
The Expert: Kris Kiser
Outdoor Power Equipment Institute (OPEI).
Soften the Outdoor Space Introduce a few soft design features into the outdoor area to create an inviting atmosphere. Rugs, throw pillows and upholstered patio furniture are a few ways to accomplish a “cozy” feel. Ensure these items are looking fresh and clean and not worn and dated. It’s relatively inexpensive to swap out new pillows and rugs.
Create outdoor ambiance Hang string lighting, introducing a fire pit in the center of a patio, set up a zen-like water feature, or add candles, small plants and freshly-cut flowers to tabletops.
How to Be a Great Guest
The Expert: Sharon Schweitzer
International etiquette expert, author, and found of Access to Culture.
Arrive with Offerings A great guest never shows up empty handed. If you have any special dietary needs, bring a gluten free (or sugar-free, or nut-free, etc.) side dish. Remember to bring food ready-to-serve (serving spoon and all) and wine pre-chilled. Try not to encroach on kitchen or refrigerator space. Call or text your host a day or two before, asking if they need any last-minute items.
Leave the Toast to the Host Some guests don’t realize that giving the first toast as a guest is a big taboo. The host—the curator of the evening—deserves to make the initial toast. If you’re itching to make a big announcement or show your appreciation to the hardworking host, ask them privately when they will be making their toast so you know when your turn is coming. If you are toasted as a guest or host, do not raise your glass and drink. It’s like clapping for yourself. Remember the 3 B’s of toasting: begin, be brief and be seated.
Drinks & Vibe
The Expert: Gareth Howells
North American Single Malt Whisky Ambassador for Bacardi USA.
Vibe Don’t try to impress by over-complicating things. A great host makes the room feel considered before anyone arrives: good lighting, music already playing, drinks ready to go, and something simple to eat. Just as important, make the introductions properly. Connect people with a little context — “you both love restaurants,” “you’re both Arsenal sufferers,” “you’ve both just been to Italy” — so no one feels like they’ve walked into a room full of strangers.
Cocktail Have one drink you can make confidently and consistently. It doesn’t need to be theatrical. A well-made Highball, Old Fashioned, Spritz, or whisky served with a thoughtful garnish will do far more than a complicated cocktail you’re trying to build under pressure. The goal is simple: make people feel comfortable, topped up, and looked after.
Batch Cocktail wise I would go for the ‘Elderflower Highball’ – batching is simple with this. 3 parts Aberfeldy, 1 part St Germain, topped with soda water garnish with expressed lemon peel and mint bushel. Batch Aberfeldy and St Germain and refrigerate. When serving pour 2oz of refrigerated batch over ice into a Collins/highball glass, top with soda water and garnish. Perfect party/patio pounder.
Picnic: Food & Champagne
George Staikos
U.S. Champagne Bureau’s Head of Education.
Picnic Hosting an outdoor party doesn’t have to be complicated. It can be as simple as a picnic. Pack your basket, find a scenic spot and indulge in these exquisite pairings.
Zero dosage Champagne Made without the addition of liqueur de dosage (cane sugar dissolved in wine) after the second fermentation, these Champagnes are an ideal match for the delicate flavors of sashimi and sushi. Acidity enhances the clean, fresh taste of raw fish and seafood, while minerality complements the slight salinity and umami found in soy sauce.
NV Brut Champagne Made from a blend of Chardonnay, Meunier and Pinot Noir. This style cuts through the richness of soft, creamy textured, milk cheeses such as Brie or Camembert. Classic Charcuterie such as salami, prosciutto, and pâté have savory, fatty qualities that are balanced by the Champagne’s crispness and gentle acidity, which refreshes the palate after each bite.
Rosé Champagne is typically aromatic, fresh and crisp, often displaying aromas and flavors of berries, red fruits and a bit of spice. The light, savory flavors of chicken salad pair well with the fruity and fresh character of rosé. The acidity of the Champagne balances the richness of mayonnaise or other creamy dressings.
This original article first appeared in the SUMMER 2026 issue of City Style and Living Magazine.
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