Thursday, November 11, 2010

StC: Thanksgiving 101: Serving Central

Yesterday, we made our lists for our Thanksgiving groceries. Today, we are venturing into serving options! You definitely don't want everyone to show up with the food, and have no place to put everything. Or the other headache, having people ask you, "Where does this go?" And not really knowing the answer! Plan ahead, and know right where everything will go!

Step 3. Plan Your Serving Stations

1. Customize to Your Space:

If you have a small kitchen, you can always station different food in other rooms. Dessert could be stationed on a side table in the living room. Or a drink station in your den. This way, not everyone is crowded into the kitchen, making the chef crazy! If you have the space, setting the food on a buffet is always really nice. You can use a variety of dishes to serve from and just mix and match what you like/what people bring. Grab what you like, and what holds food in the most functional way and you won't go wrong!

2. Decide if you will use all your own dishes, or just have enough spots, trays, and trivets to put other dishes on. I will say it's much simpler to just keep the dish it came in, even if they don't all match just right.

3. Label your dishes (or spaces for dishes) with the names of food that will go in them, to make a simple buffet spread. That way when guests arrive and see "cranberry sauce" they'll know right where to put it. If you're taking a dish somewhere, label your dish, just in case it gets left, you'll be sure to get it back!

*HOSTESS TIP: Make sure you get a few disposable containers or ziploc bags to be able to send leftovers home with your guests.

See you back here tomorrow for more Thanksgiving 101. You can do it, I promise!

picture credits:

1 comment:

  1. This has always been a problem for me. But last year for my niece's baby shower, we did this labeling thing and it worked out beautifully. I don't know why I hadn't thought of it for Thanksgiving! I needed you to remind me, I guess. ;)