Having people over for dinner should be fun. Yet somewhere between deciding what to cook, setting the table and wondering whether the house looks presentable enough, hosting can start to feel like an undertaking.

Barbara Finsness, owner of The Island Shop, thinks we’re making it much harder than it needs to be.

“Most people have a tendency towards anxiety and overcomplicating things. Entertaining is often no exception. Many avoid hosting altogether because of this. That’s a shame because hospitality is one of the loveliest gifts we can offer our friends and strangers alike.”

For Ms Finsness, good hosting has far less to do with creating the perfect tablescape or serving an elaborate meal than it does with how people feel once they are in your home.

“It actually comes down to making your guests feel comfortable, taken care of in a way. Anyone with a big heart does this, even if it’s a bowl of canned soup and grilled cheese sandwich!”

That doesn’t mean abandoning a beautiful table. Instead, she suggests keeping things simple.

“This hospitality doesn’t have to involve polishing sterling silver or starched linen, although if someone enjoys doing these things, by all means I’ll appreciate it.”

A table runner and placemats are an easy starting point and can be adjusted depending on the number of guests. For fall, Ms Finsness gravitates towards orange, sage green and brown, adding flowers and greenery from the garden.

And then there are candles.

“Flowers and greens from the garden and candles establish an elegant, even magical atmosphere. They are very important to my way of thinking.”

There are a few practical essentials, too. Water glasses and a pitcher allow guests to serve themselves, while cloth napkins are an easy way to make even an informal meal feel considered.

“Cloth napkins, even wrinkled ones, elevate things quite a bit, especially with a fun ring around them.”

The atmosphere extends beyond the table. Ms Finsness recommends preparing a playlist before guests arrive.

“It can imbue the evening with life if the selections are thoughtful. It’s amazing what a bit of jazz can elicit.”

Ms Finsness says food doesn’t need to become a production either. She often serves dinner from a sideboard in her dining room or directly from the kitchen, arranging salads, fish or meat in large, colourful platters and bowls so guests can choose what they want.

And she maintains even takeout deserves a little attention.

“Even if the food is takeout pizza and a side salad, it should be nicely presented.”

Most importantly, do as much as possible before the doorbell rings. Setting out serving pieces and preparing the table earlier means less running around once guests arrive and more time actually enjoying their company.

“Taking the time earlier to set out these few pieces saves from future distraction towards your guests.”

And once dinner is finished? Ms Finsness has one final rule.

“I don’t expect anyone to help with the dishes unless it’s family. But family gets a nicely laid table and candlelight, too!”