Fondue is by nature a communal experience. No matter how exclusive your guest list, or how pricey your ingredients, a fondue meal has a casual air. Still, there are a few rules to ensure everybody's safety and comfort:

• Never fill a pot more than ⅓ full for oil fondue. If oil must be reheated or more oil added, move the fondue pot away from the heating source and away from your guests. Handle refreshing the oil in the kitchen, then carefully return the pot to the table.

• Never refuel an alcohol-fueled pot while it's still hot. The burner attachment must be completely cool before fuel is added.

• Always carefully read the instructions that come with your fondue set. Different heating sources have slightly different requirements and procedures.

• Have enough plates, skewers, forks, and dipping bowls on hand to discourage your guests from redipping already nibbled items into the fondue pot or sauce bowls.

• Keep raw meats and seafood away from breads, vegetables, and other ready-to-eat items. Meats and seafood should be prepared, then either served immediately or covered and refrigerated until ready to serve.

• Have antibacterial wipes ready to mop up spills or dropped ingredients.

• Raw eggs carry a risk of salmonella. Some Asian hot pots call for a dipping sauce of raw egg. You may want to consider using pasteurized eggs or skipping raw egg sauces altogether.

• Oil and broth fondue mixtures must stay hot enough to cook meats and shellfish thoroughly.

Finally, to avoid the problem of double dipping, put a large basket of skewers next to the fondue pot. Put regular forks at everyone's place, or a basket of regular or disposable forks next to buffet plates. Your guests will quickly get the idea — dunk with the skewers, move the food onto a plate, and eat with the regular fork.

In the case of vegetables, fruits, or long chunks of bread, guests can just dip one end into the pot, much as they might help themselves to chips and salsa. Remember these simple health and safety tips, and have fun fondue-ing!