Five authors share their dos and don’ts for entertaining.

David Burtka
Life Is a Party (Grand Central, Apr.)

Top Tip
“Slide a table topic card under people’s plates with fun questions. If there’s a lull in the conversation or an awkward silence, guests can pull out the card to break the ice or change the subject.”

Hosting Hazard
“People feel like they have to do it all themselves. Host with a friend, order half the food, or delegate jobs to people when they arrive. If you let people help, they feel special for helping.”

Geoff Bartakovics
Coauthor, with Todd Coleman, of Tasting Table Cooking with Friends (Flatiron, May)

Top Tip
“Make it easy for your friends to help: think about what each of your sous chefs will work on in advance and set up the tools and ingredients they’ll need so that they can easily contribute without having to open every drawer to find a whisk.”

Hosting Hazard
“Starting to clean up the dishes too soon after dinner. That signals that it’s time to do work and others will get up to start helping. The mood shifts and the party comes to a quicker conclusion. Sit and enjoy your guests until conversation has really waned. Then, when you’re ready, announce the team effort will be brief and immediately followed by the next phase of the party: ‘How about we throw these dishes in the dishwasher and move over to the sofa so my boyfriend can relive his glory days as a college DJ while we sip some Baileys on ice like our moms used to?’ ”

Julia Reed
Julia Reed’s New Orleans (Rizzoli, Apr.)

Top Tip
“For a group, I love to make things like jambalaya or gumbo or etouffee or red beans and rice or any similar one-pot dish that I can do ahead of time. The flavors are almost always better anyway. Then, when you’re ready to serve, all you have to do is toast the bread, toss the salad, pour the wine, and you’re done.”

Hosting Hazard
“If you’re having a party for any other reason but to have fun—out of a sense of duty, say, or to pay people back—it’s generally not going to go well.”

Marcela Valladolid
Fiestas (HMH, Apr.)

Top Tip
“Know your audience. Know the group. I certainly love all opportunities to introduce something to my guests, but, honestly, we do a lot of formula repeating in this household.”

Hosting Hazard
“Trying to impress with new recipes. Stick to what you know and do it well. Nothing worse for a party than the host being anxious or stuck in the kitchen trying to figure out how to perfectly plate the beef Wellington.”

Shannon Mustipher
Tiki (Rizzoli, Mar.)

Top Tip
“Fresh citrus, fresh citrus, fresh citrus! Tropical juices form the backbone of tiki drinks, and citrus is the key.”

Hosting Must-Haves
“You never know who’s going to attend your next social function, so stick to the basics. Have at least one to two options in each major category—vodka, gin, tequila, white and aged rum, rye, and bourbon, to start. In the name of simplicity, it’s always good to have soda water and tonic on hand.”

Christiaan Röllich
Bar Chef (Norton, Apr.)

Top Tip
“Keep it simple. Everyone loves mojitos, but you will be muddling mint and shaking cocktails all night long.”

Hosting Must-Haves
“Two shaker tins, a good strainer, and a bartender who loves to talk and walk you through a drink.”

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