Up to a point (i.e. short of offering your guests one of those Balkan plonks marketed as wine, Cyprus sherry, poteen and the like), go for quantity rather than quality. Most people would rather have two glasses of ordinary decent port than one of a rare vintage. On the same reasoning, give them big drinks rather than small — with exceptions to be noted later. Serious drinkers will be pleased and reassured, unserious ones will not be offended, and you will use up less chatting time going round to recharge glasses.
Kingsley Amis, Everyday Drinking: The Distilled Kingsley Amis, 2008.
October 15, 2013
QotD: Duties of a good host
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