As the economy, for many people, has put a temporary halt to eating out as much, more and more of us are choosing to entertain at home.

Food trend forecasters all seem to agree that one of the emerging outcomes of the global financial crisis is an increasing desire towards comfort food, nostalgia, scratch cooking and home baking, as consumers want to save money as well as feel good about themselves.

A  recent American Express survey into credit card spending showed that although restaurants remain a popular option, expenditure has come under pressure. Desserts are being ignored in favour of cutting costs and many restaurateurs have seen a marked increase in meal-sharing.

Home cooking has made a comeback in the last year, as diners look to save money and shows like Masterchef encourage a new breed of cooks, but cooking and ‘plating’ is all very well, but what happens when you put the food on the dinner table?

To help you enjoy the ‘fruits’ of your labours in your home kitchen and avoid some of the ‘forgotten’ pitfalls, Josephine Ive has compiled a A-Z of dinner party do’s and don’ts list.

Aperitifs are meant to loosen everyone up and sharpen their appetites. Don’t overdo the food quantity and alcohol.

Baby monitors are a  great way of ensuring hosts have a peaceful relaxed dinner party and long as the speaker is concealed for your ears only not right in the dining area.

Canapés are ‘dainty’ little appetizers served before the meal, allow 5-6 per person, no more, otherwise guests won’t want the delicious food you have prepared.

Dining tables are the best place for dinner parties.

Eating helps dinner parties, and prevent you from masses of leftovers, but keep it simple and practical for guests.

Food is love, and cooking with love makes doubly sure your food tastes better.

Games can be a handy substitute for conversation but not necessarily card games such as poker!

Hosts are those who cook and entertain, not to get drunk before the party.

Invitations should be sent out well ahead via card, email or text depending on the occasion. Follow up with a phone call as some guests forget to RSVP.

Jokes should be shared, make sure their content is suitable for all ears and for ‘serial joke tellers’ give them something to do for a break, such as refilling wine glasses.

Kitchens are like magnets to guests who don’t cook but like to watch others and offer help. Accept their help and ask them fetch fresh herbs from the garden, this gives you time to ditch your mistakes and start over!

Loos are essential, make sure yours is spotless before the guests arrive.

Music is not always necessary during dinner, choose carefully in advance taking in to account your guests choice as well as your own.

Napkins maybe old-fashioned but apart from dressing up your table they serve a useful purpose in protecting your guests’ clothes from huge dry-cleaning bills.

Operations, bathroom habits, nightmare flights and what children put in their mouths are all taboo topics at the dinner table. A good host will quickly move the conversation to something more general.

Plates and cutlery should be taken out to the kitchen and quietly stacked. Allow a short gap between courses so as not to rush the meal, but absolutely no inter-course washing up, if you haven’t got enough matching china, mix and match or buy some reasonable, cheap stuff from an op’ shop.

Quantities can be very hard to judge. If you have very hungry family members suggest the FHB (family hold back) policy in advance to them, so that your guests have a reasonable chance of getting some food. Ideally guests should be let wanting a little more after each course, otherwise your desserts and cheeseboard will be left languishing in the kitchen.

Recipes from recent TV shows can be a disaster as you won’t have all the ‘staff’ to help you ‘prep’. Be original, check through your own recipe books, choose something that appeals, and you think you can master, and practise first.

Seating used to be boy, girl, boy, girl, not so easy or important these days, try to seat compatible guests together who may have common interests or whatever works to avoid confrontation, or mix up for some really interesting exchanges. If it looks tricky suggest guests change places after each course for a different conversation.

Takeaway shops, who deliver, are a lifesaver if something goes wrong or if you run out of food! If you are very clever at disguising the delivery, serving and garnishing the food, no-one will ever know……….

Unusual foods are fine, if you really know your guests, or are into ‘blind tastings’, but having a standby dish will keep those less adventurous guests happy.

Vegetables, if you can’t cook them properly – al dente, don’t bother, serve a really good salad instead. Alternatively try part cooking or blanching vegetables in advance, plunge them into iced water, cool, drain and cover ready to reheat in the microwave just before you need them.

Washing-up while your guests are there is a no-no, save it for later. Inviting friends to dinner should be an enjoyable experience for all. Adopt the policy of not allowing your guests to help you on the understanding that you won’t offer at their place!

eXit strategies should be well-thought out in advance, make sure everyone has a ride home, and have an idea in your mind of when you like everyone to leave, so that you can tactfully handle the situation without switching the lights off and putting the cat out.

Yawning is another no-no, if it’s your guests though, open the windows slightly or adjust the air-con to cooler and offer a refreshing iced fruit drink or good coffee. If it is you that is yawning, you are the host, you can’t be ‘tired’, have the fastest shower in history and return to your guests refreshed.

Zabaglione and other last minute puddings are for the professional cook and are a nightmare for hosts. If that’s what you want, buy it in or bring in caterers for the whole party!

Josephine Ive travels the world training butlers for luxury hotels, is the author of several books including Table Napkin Folding-An Elegant Art