'Practical considerations, like establishing designated buffet or bar areas, are also a big part of the spatial planning,' highlights Davis. As hosts, we want to make it clear where this magic will happen. 'Set up a place for a buffet and bar area where people can serve themselves and make sure there is plenty of room to make it easy to get to food and drinks,' adds Alzaga. 'If you have a plethora of tiny, tippy drinks tables (guilty!), take these out of the main pathway as you are guaranteed a spilled cocktail otherwise.'Īs well as conversation, when guests come over for the holidays, they are (politely) expecting gorgeously crafted cocktails and a feast. 'Work to eliminate any chance of a stubbed toe or cracked shin with the furniture, and any potential bottlenecks of people,' adds Adams. ![]() Though they may be decorative throughout the rest of the year, if there is a chance they are more of a hindrance to the space when it is at capacity, it needs a holiday relocation. You need to recognize when things are needed, and when they are not. 'I try to make the room look as functional as possible without destroying the beautiful balance I have worked so hard to achieve.' 'I often remove the dining chairs to both reduce furniture clutter and make room to circulate around a buffet on the table. ![]() Taking away furniture that doesn't serve and that will hinder flow is key: 'Whenever I host I anticipate the need for easy circulation around a home, rearranging furniture as needed,' says interior designer Glenn Gissler. Focus on the flow of your guests around the furniture, and from room to room,' says Interior designer Bethany Adams. 'It often becomes necessary to rearrange furniture to accommodate hosting duties, especially during the holiday season when any extra space is taken up by temporary decorations. Consider how many you are hosting, if people will arrive at different times, where guests might flock to, and how to free up pathways in a visually appealing manner. (Image credit: Future | SARAH KAYE REPRESENTATION LTD | Photography by Polly Wreford, styling by Sally Denning)Īs easy as it is to think that pushing everything out to the side, and revealing floor space will solve elbow bumps and canapés on the floor, there is a right way to go about it. Īlways free at these links: Apple Podcasts, Spotify, Google Podcasts, the NPR app or anywhere you get podcasts.įind more Planet Money: Facebook / Instagram / TikTok / Our weekly Newsletter. Help support Planet Money and get bonus episodes by subscribing to Planet Money+ in Apple Podcasts or at /planetmoney. They were fact-checked by Sierra Juarez and edited by Kate Concannon. ![]() They were produced by Corey Bridges and Brittany Cronin with help from Robin Lavees and engineering by Cena Loffredo. These episodes were hosted by Adrian Ma, Paddy Hirsch, Darian Woods, and Wailin Wong. Then, the story of one Indigenous woman whose small business went head-to-head with Coca-Cola over a trademark dispute. Today on the show, we have two episodes from our daily podcast, The Indicator, about things we spend a lot of time thinking about this time of year: food and drink.įirst up, we explore how changes in economic conditions led to one of the U.K.'s iconic (and affordable) staple foods becoming a luxury. Leon Neal/Schneyder Mendoza/AFP via Getty Images
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