Your Holiday Hosting Plan of Attack: Twelve Steps To Calm

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Make a “big picture” timeline. Start working backwards from the holiday. For instance, the day before Thanksgiving, I plan on picking up my turkey and any other super-perishables and last-minute items). My advice here is to do all that you can as far in advance as you can. For instance—do you have an hour while your kid is napping or in the evening after work? Make some pie crusts and throw them in the freezer—you could do this today! Gingerbread cakes for Christmas actually taste better if made a few days in advance. Make-ahead white mashed potatoes can be done as far as three days ahead, wrapped well, and stored in the fridge. I do my sweet potatoes (keep any toppings in a separate zip-top bag and top immediately before baking) and stuffing the day before Thanksgiving.

Make a “day of” timeline. Mine from last year’s Thanksgiving says “Dinner at 4, Guests Arrive at 2 p.m.” at the top—then I work my way from 6:30 a.m. (frozen apple pie in the oven) all the way down to 3:55 (dress salad and eat!), taking into account cooking times and when the guests are going to arrive (for example, I started prepping appetizers and getting the bar ready at 1:00 p.m.). Include lead-time to remove things you’ve been storing in the fridge (like your turkey, or potatoes and stuffing) in advance of heating them—room-temp stuff will cook more true-to-time.

Figure out seating. Can everyone be at one table? Fab! If you’re dividing folks up, decide who’s going where. You might want to edit your guest list with this information.

Deal with serveware issues. Take out what you’ve got and use a sticky-note to label what you’re serving in each one. Note if you’re missing any necessary pieces and borrow or buy them. Are you using silver? Shine it up one night while you watch television or something. This can be done weeks in advance—it’ll still look great. What about glassware and crystal? It gets dusty in the cabinet after some time—assess your situation and start washing soon.

Deal with seating and table-top issues. If you’re having multiple tables, do you have what you need in terms of extra tables and chairs? Linens? What’re you going to do for a centerpiece? Make a list and procure that wicker cornucopia before they’re sold out! Do you have candles on hand? Are you using fresh fruits and/or flowers? Include buying those in your big-picture timeline.

Set your table the night before. Don’t forget that you might have to iron linens … factor that into your big-picture timeline!

Follow these steps, tailoring them to your own needs, and you’ll be armed and ready to greet your guests with a smile. Remember, something will always go awry last-minute—don’t freak! Instead, breathe deeply, edit your “day of” timeline accordingly, pour yourself a drink, enjoy your company and consider all that you have to be thankful for.