DEAR MISS MANNERS: When hosting a cocktail hour, how does the hostess gracefully navigate the quantity of food served? For example, if the cheese platter is reduced to a few bits, should the hostess be constantly monitoring and replenishing as necessary (even if the “hour” is approaching or has passed)?
I certainly don’t want to appear stingy with guests. But the idea of bringing out more food seems to encourage lingering and drifting into the dinner hour and beyond.
Also, what is an appropriate answer to a guest who inquires, “Is there more cheese/crackers/dip ...?” I was taught that, as a guest, I should not take the last piece of anything -- cracker, nut, candy or cheese. Is that out of sync with the times?
It seems to me that empty platters should signal it’s time to say thanks and goodbye. But does it appear churlish to leave the bowls and platters empty?
GENTLE READER: Fill or clear any empty receptacle, in which category Miss Manners includes the guests. So if Uncle Larry is lingering by the dessert table hoping for something more, swoop him up and introduce him to any available guest in the next room before passing on. Eventually the table will be empty, and the guests will get the idea and go home.
(Please send your questions to Miss Manners at her website, www.missmanners.com; to her email, dearmissmanners@gmail.com; or through postal mail to Miss Manners, Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106.)
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