Today’s leaner corporate environment has led many of us to take another look at how we entertain important clients, customers, prospects and even members of our staff or executive team.

At-home entertaining can not only be more economical than an expensive five-star restaurant, but also more effective in building new relationships or solidifying existing ones.

Not everyone is a natural-born hostess, however. For this reason, calling on the skills of a high quality, professional caterer is essential.

The secret to successful entertaining of any kind begins with good planning three to four weeks prior to your event, if possible. Today’s more volatile business climate, however, has resulted in planning closer to the date of an event, and as little as one week before.

Start with the basics: when and how will guests arrive? Will they come by bus or limo? If they are driving their own cars, the quantity and type of alcohol served will be a consideration.

What type of an event is this – a serious deal-making dinner, celebration, or casual affair?

If it is the type of dinner party designed to impress a major client, for example, the caterer will need to know so that the set-up of the dinner and staff attire are appropriate to the mood. How your caterer handles your event will reflect on you and/or your spouse.

In selecting flowers or table décor, linens, napkins, tableware and the menu, your caterer will take into consideration the style of your home and personal taste. A more formal home will dictate a compatible approach to your dinner party.

You may decide to have a cocktail reception prior to dinner, which is generally set for 7 p.m. and lasts about 45 minutes, allowing for seating by 8 p.m. Decide whether you want an open bar or wish to serve red and white wine. Whether or not you do serve red wine depends on whether or not you are nervous about spills on fine or light-colored carpets. Your caterer can make suggestions and arrange for the wine, or you can purchase your own wine. Look for a fine chardonnay or merlot in the mid- to high-$20 range. Spring and summer months call for wines that are on the lighter side.

To encourage mingling and tasting, it is best to pass hors d’oeurves and drinks. Hors d’oeurves should be bite-sized and not flake, dribble or dust on clothing – you want your guests to focus on enjoying themselves and the business at hand.

Your dinner menu should be created with an eye to your event’s intent – more festive foods for a celebration, perhaps, and more formal for a corporate-oriented function. In either case, refrain from serving sloppy foods, like pastas laden with heavy sauces.

Table settings for dinner parties tend to be formal, with centerpieces no more than 14 inches tall. (Tip: Centerpieces should be no higher than the tip of your fingertips when you have your elbows on the table.) Use real flowers and avoid overly fragrant varieties like calla lillies, which are suitable in the entry.

Discuss with your caterer how much tableware is needed. Most people underestimate it! Formal dinner parties require a bread plate, bread knife, appetizer plate (same size as entree plate), entree plate, dessert plate (same size as entree plate), salad knife, salad fork, dinner knife, dinner fork, dessert fork, dessert spoon, and coffee spoon that accompanies the coffee when served with cup and saucer. The table should also be set with a water glass and stemware for red and white wine.

If you do not have sufficient tableware, your caterer can fill in or supply all you need. However, if you wish to use your own china, silver and glass ware, remember to not mix formal place settings with casual (china with stoneware), but you can mix several formal china patterns. And if your favorite china pattern is limited, ask your caterer to have the kitchen staff wash plates between courses.

The final bit of advice, from veteran caterers and seasoned hostesses, is to relax and enjoy the evening. Be a guest, too, at your own event!