Hosting a party(at home) is not an easy task. It’s stressful, overwhelming, and exhausting. There are 3 things I can think of why you have to be the host for a certain event. First, you have no choice because of the occasion itself. It’s either it’s your parent’s, husband’s, or child’s birthday, correct? Second, just because, either you love cooking (if not cooking), maybe just entertaining and like doing it? Third, but not the least, is because “they” asked you to be the host and you gladly agreed to it? Or should I say, you were just forced to say yes just because…. Yes? I thought so. (wink! wink!) Now it’s a different story, if you only order all food-to-go and hire professional help for everything you need. In most cases with all of us, that doesn’t happen in real life and not realistic as well. Agree? Well, mayyybe for some people, it’s okay, but for most, it is NOT!.. Lol! Unless, it’s a really special occasion like wedding, graduation, anniversary milestones celebration etc. Sometimes it’s all worth it to invest and spend on all of those conveniences to focus more time entertaining and have fun with dear friends and loved ones instead, aren’t they? But it’s good if you have friends and family who are thoughtful enough who is always willing to chip in and help. That is great but you can’t expect everyone to help and assist so just take it as it is. When it’s potluck, that is even a lot better! Saves you a LOT OF TIME preparing.
If you’re planning a party, don’t stuff your week’s worth of organizing and coordinating into one stressful day before and/or on the day of the event. This is a big NO-NO! That’s really a terrible planning and bad practice, you would end up exhausted already and ruins the mood, and the rest of the people who are helping you with, just even before the party started. Separate the planning of each party component over a couple of weeks or so. Spend one evening focusing on the menu and another on your beverage/drinks and utensils. Allow for plenty of relaxing downtime in between, if possible. Here are some guidelines to help you, as the host, to complete one task at a time. Enjoy planning, have a great time and I hope it helps!
Timeline and to do lists:
- 4-6 weeks before the event – Start sending invites the earlier, the better. For people who are coming from out-of-town or state, send it way earlier. That is, if you want to really invite them. Specify if it’s a potluck party if you need to. Order online any giveaways, souvenirs if you are planning to get them. Most of all, decide on what wardrobe to wear. This way if you want to order online, you still have ample time to get them in a timely manner. Let your guests know if you plan to have a theme or if it’s a costume party, etc. Send complete details like date, address, time, and place but if you’re not ready yet, a “Save-the-date” is perfectly fine.
- 4 weeks before the event – Plan your menu – Now this will depend on how big the party you are planning to have or number of guests who have responded. Once you have an eyeball finalize the count and breakdown the list for the menu with ingredients needed. This is much easier when grocery-shopping. If you plan to have games, consider writing your game-plan. Write/print the objectives and rules of the game, materials needed and send notifications ahead of time if needed.
- 3 weeks before the event – If you are setting with a theme, start buying the materials, decors etc. This can also include the utensils, napkins and tablecloths etc. You can also start buying the soda, water, alcohol since they are pretty heavy to carry around.
- 2 weeks before the event – Getting the dry goods and ingredients(pasta, mayonnaise, rice, condiments etc) would be really helpful around this time already. Since they have a longer shelf-life, this can be taken off from your to-do list right away and not worry about them getting old and/or spoiled.
- 1 week before the event – Start reorganizing tables/chairs if you want to have a different setup. If you’re planning to decorate your home, this is the perfect time. So that on the day of the event, you only have to do a bit of re-touching and dusting. Otherwise, invest on professional househelp/handyman/maintenance if you have to. Sometimes it’s worth the convenience. That is, if you can afford and/or willing to pay but if you have no choice and just like doing it then so be it, just don’t complain with exhaustion the next day or so lol
- 3-4 days before the event – Start cleaning up the house, clean the patio if needed. Vacuum and mop the floors, clean the bathroom/guest bathroom. Take out chafing dishes, serving platters/serving spoons that you will be using by figuring out what is on your menu plus if it’s a potluck, you need to consider what other people are bringing. Breakdown your to-do-list on “the day of the event”. This way you don’t panic on scrambling around what to do next. For example: Cook Menu 1, 2 and 3 in the morning. Set up tables/chairs if needed, desert table, utensils table, appetizers, pile up soda and water on ice-chest. Buy ice, get flowers. Or pick up food, etc.
- 1-2 nights before the event – Prepare whatever you can like the sauce, dressing, dessert, salad(except green salad). Anything that should last for couple of days or so like meat marinades. Anything that would get soggy and ugly, do it on the day of. Only cut up/chop veggies that can stay fresh until the next day i. e. carrots, brocolli, . You want them fresh- cut and fresh-looking i.e. cilantro, parsley, green onions etc.
- The Big Day! – Just follow your to-do-list for your timeline on this day. It should go smoother than you think. If your appetizers are quick and easy, you can do them an hour or so before your guests arrived so that they look fresh, unsoggy and unwilted. Make sure you have your bubblies chilled up and ready to pour once guests starts arriving.
- Have your wine/champagne/whisky glasses arranged nicely and ready on the counter or table with tong and ice bucket. Take out your wine glass markers, and most of all, make sure to take out all the clutters!
- Once you’re all done, get ready and start getting dolled up. Play the music in the background to set the mood.
- Pour your own glass with wine, breathe deeply and enjoy because it’s time to PARTAYY!!!….(Dingdong!!!…..ooopps someone’s at the door!…;-)…)
Whether you decide to have buffett or a sit-down dinner, for me they are both fun and entertaining. This just depends on what type of setting you want to project and/or how many people you want to invite. For sit-down dinner, I can hold upto 12. 14 max. More than that is just way too overwhelming.
For Buffett is a different topic, of course since they build their own plate and less complicated, and most of all. You don’t have to worry much of number of guests more or less.
- “Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)
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