I don't know why I never thought to write a list like this! I always just try to keep it in my head. Writing it out and seeing it in front of you would probably save me a lot in forgotten steps. Thanks for the great post!

I already have a detailed excel spreadsheet with each task and times for Tues & Wed prep as well as the big day. You make a great point to schedule in shower and time to get dressed... that is the one thing I did not schedule! Thanks so much!

Delia Smith's Christmas cookbook was my inspiration for a similar list and it does help. One other thing that is helpful is to get out all the serving dishes early and put notes on them saying what goes in them. That way any helpers know exactly what goes where!

I do this too! It avoids that "oh crap I forgot to start the potatoes" thing that happens when you're trying to account for so many details. Don't forget to add things on the list like taking food out of the fridge to warm up (I forget that often!).

I do this! It makes hosting so much less stressful. When you know what you have to get done and you have your "game plan", you just follow the outline and execute! I highly recommend this!

I do this as well (I can't imagine entertaining a large group otherwise!), but I still end up scrambling for time and sometimes end up makeup-less when guests arrive. Oh well! :)

I do it as well. But, I choose the recipes much farther in advance than a week. Our guests usually know in early November, if not sooner, they will be eating with us. We order the turkey, or which ever protein. I'll test any new recipes I'm considering in then as well. I insert all the ingredients from every recipe into a sorted shopping list by recipe. The master list pulls from that. A printed timeline has all the buy early/buy last minute reminders. I have a thanksgiving notebook with all the designated recipes, shopping lists, timeline, and menu in one spot.

Adding in the cleaning the platters and bowls is wise, but we nearly forgot the extra ice for drinks one year.
We do noon meals so our guests can travel wherever else they need to be. Means that time is really compressed in the morning.
Our dining table has the centerpiece on it and the tablecloth.
I have a separate notebook for Christmas, and another filled with just recipe ideas.

Thanks, I am terrible at details so dinner parties are difficult. One thing I learned from a book my mother had by Peg Bracken was "last things first". I always set the table the night before (even when I lived in a small space) and do any decorating, flowers etc. I also put serving dishes on the table so I know where they are and they are out of the way. One of the appetizers is no prep which can be set out early (eg. bowls of nuts). That way everything appears to be under control even when it isn't!

This is pretty well done, thanks for making it printerable even!

As a further tip, I would highlight tasks that are delegation-friendly so boyfriends or early arrivals can pitch in.

I always make these lists by time block (day before, morning of, afternoon of, starting at 4:00, starting at 5:00, etc.) on small index cards (3.5"x2.5") and tape them to the cabinets immediately above my work space. There's also a card listing everything I'm planning to serve (so I don't forget that made-two-days-in-advance appetizer), and if I'm doing mixed drinks, I usually put the recipes of the two or three I'm planning on index cards as well.

I frequently host dinner parties with 15-20 friends coming over for dinner. I love entertaining, but the all the prep work previous to the entertaining part I am horrible at. That last hour before guests are scheduled to arrive I always swear to myself and my husband that I will *never* do this again. We hosted two gatherings already this month and I was extremely prepared. In the past I would have a list of things that needed to be done but not an actual schedule. A schedule of when things should be done and how long it will take greatly helped me to keep my cool. It made the night so much better. We were planning our next dinner party as guests were walking out the door.

One more tip: when I am planning a dinner/party - I set out every serving bowl/platter I'll need along with whatever serving utensil for each the day before or that morning- on a folding table I set up in the garage (known as my "staging area"). I put a post-it note with the name of what is going on/in each item. This way I don't get half way through dinner before realizing I forgot to serve the rolls! Also, this way, anybody can help you serve without having to ask you what you want to put the beans in? and where do you keep that bowl? or which spoon do you use? This way you will have every serving piece needed clean and ready to go - nothing worse than having to climb up on a stool to bring down a dusty bowl that will need to be washed while the mashed potatoes are getting cold! (And of course, you can use any space for this set up - spare counter top area or kitchen table etc)

I use excel too. With colored rows for each item, be it a dish, a chore, etc. Pre-days are all done 1 column per hour, day of is15 minute intervals. Nowadays, I set a bazillion alarms and timers in my phone as well. No more chatting past the time to put something in the oven.

I have such envy of mise en place hours in advance. My cats would have a field day!

Great article, and you are correct when you point out that having great, flavorful, easy-peasy recipes are key when you are hosting a big dinner such as Thanksgiving dinner. It is my turn to host this year and I have to say that I am feeling very confident. I am using the quick kitchen tips and yummy recipes in Holly Clegg's cookbook, "Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence." Love this book!

http://www.hollyclegg.com

Great post. I tend to do as much of the cooking/prepping the day before. There are so many things that can be cooked and warmed through when needed. If anything can't be fully cooked the day before I will do all the prepping so I only have to throw it together on the day. This also helps if you have forgotten a vital ingredient because you have the time to go out and buy it.

I also lay the table the night before, iron my clothes, do the final house clean. It means I can go to bed without that feeling of dread that there is so much to do the next day.

I use this method especially during big family holidays. Everybody offers to help the cooks in the kitchen, but taking their time in the middle of cooking to explain what needs to be done (in what order for what recipe and with which method) takes valuable time away from cooking. If this list is tacked to the fridge you can easily enlist any interested amateur as a prep cook for one task or several, depending on their skill level and the amount of time they have to give you. It's why my Thanksgiving and Passover cooking/prep for 20-30 guests actually ends early rather than late.

And I thought I was OCD for doing this! Good to see so many others doing it.
I always work backwards and pull out all platters/utensils/cooking equip to be used the night before as well.

It's worked so well for me that I keep these sheets for future events. I make notes on them on things I should change, and that way, I know when I do a BBQ, say, it's all planned out for me (with some adjustments generally, but it's a huge base to start with).

I am definitely not a type so I need a list even more, as I can get off task sometimes. I hate following lists, but it's absolutely necessary once you have more than 5 or 6 guests. To your pre-party day list, I have learned to add:

2-3 days before, wash any special glassware you will use in advance. You'll be glad because if you are using more glasses than usual and will be sourcing from further back of the cupboard, some may be a little dusty/filmy... Same for any special plates, cookware, etc. I just put them on the dining room table after washing and cover with paper or tea towels.

Your point about only shopping for the party menu when you shop is a very good one. Otherwise you are more likely to forget an essential ingredient. Plus, you want to conserve energy for the party prep (mental and physical). Unless unavoidable, I always make the dessert(s) the day before.

My first Christmas as a married woman was my first Christmas hosting my spouse's family (which *is* super small, thankfully). It wasn't a complete disaster, everything was edible. But dessert was ready at about midnight, which was fine since dinner was at 10pm! Fast forward the next year when I did Thanksgiving and Christmas. If I hadn't made a list like the one above, I would have been so freaked out. A bottle of wine would not nearly have been enough! But, using the list, we ate at a normal time and people could have dessert right after clearing away their dinner plate if they wanted. It was great. Now I have the list in a stupid pink little girl's journal that someone gave me as a gift (I was in my late 20s, good grief) and I review it and update it on the next clean page each holiday that I host. This gives me a place for notes and to look back at what I've done year to year in case I ever want to change something back.

I also list all the dishes being served (including things like chocolate chip cookies to stock up before everyone arrives and monkeybread for the morning after) and include their recipes. It's nice to have one source that is so distinctive looking that I can always find it.

Um, I do the reviewing and updating just before the holiday when I start planning and any ahead-of-time cooking.

Making your list backward from dinnertime is CRUCIAL. Without that step, your dishes are virtually guaranteed to be finished at different times... and nobody likes cold turkey.

I work nights, so scheduling in time to shower and sleep is important for me; I start my prep the night before, and having a master list means that I know when I've finished all my possible pre-sleep prep work and should go to bed... or when I'm just not going to get everything done before I need to sleep if I want time to dry my hair before dinner.

Cool! I do most of this stuff, including setting the table well ahead of time and putting out the serving dishes and utensils, ready to fill. (I also load the dishwasher as I go, so the minute I'm done with that measuring cup or spoon, in it goes -- helps keep the counters clear of surplus stuff, and makes final cleanup a lot faster...)

My additional tip is to plan your menu so it's not overly complicated! You can have delicious food without driving yourself around the bend. I make chilled components the day before, I use some store-bought items (nice dinner rolls) rather than bake them from scratch, and (since we actually LIKE it) use things like Uncle Ben's White and Wild Rice (from a box) as one of the dishes. Then I focus on only a few from scratch, fancier items on the Day. Along with my schedule, works really well!

I really want to have a successful dinner party specially during special occasions. this guide really helps to plan and organize activities as well.. a long checklist is needed and to avoid missing something, it is very important to review and make revisions prior to celebration day.