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[quote=Anonymous][quote=Anonymous]I find it easier to host  medium groups, instead of small groups of people. Sweet spot for me is around 7 - 10 couples. I will tell you why.

- Small number of people, you will have a sit down. You have to care about placemats, table setting etc. You will keep getting up from the table to the kitchen to fetch different courses.   Medium group of people, you can have buffet style dinner. You can choose to use real plates and cutlery or disposable ones. You have stations instead of courses. Appetizers, entrees and sides, desserts, beverages. Things can be very chilled. 
 
- Small number of people, the food you serve will quickly get cold while they are eating it.  Medium group of people, you can have the food piping hot in chafing dishes. In fact, you can start your chafing dishes around 2 hrs before the party with fridge cold food and it will be piping hot by dinner time.

- Small gp - hard to make sure that the guests will entertain themselves or find something in common. Md gp - They will talk to each other and usually there are 2 - 3 people who like to talk.

- Small gp - people sit in one place and do not circulate. Md gp - you will stage foods and beverages in different places and that keeps people moving and prevents one place being crowded. They will also help themselves.

- Small gp - more expensive per person to buy food and beverages. Md gp - you can get economy of scale and less wastage.

- Small gp - harder to accommodate food preferences. Md gp - easier to accommodate food preferences if you plan well.

- Small gp - people tend not to help themselves to alcohol and so you are serving them. Md gp - start with a signature cocktail that is ready to serve and a bar area, and folks will usually help themselves.

My tips for hosting any get together -

Planning - I visualize every hour of the party. How the guests will come into the house, where they will take off their coats, what drinks I will offer them, all the places they might want to sit at, different stations for booze, appetizers, dinner and dessert. And work according to that.

Cleaning and decorating - I start cleaning the house at least a couple week before the party. I usually clean and lock the rooms that we do not use very much, so that my kids don't mess it up in the interim. I will wash the table cloth, place mats, napkins etc to make sure that there are no stains on them and iron them, if I plan to use it.  The yard is spruced up, lawn is mowed, exterior lights are checked etc.  I usually cook 3 days before the party and put cooked food in the freezer in sealed chafing dish pans. Empty out the coat closet, so that guests can hang their coats there or assemble a moving coat rack in side room.  Clean towels etc in the powderroom.   Label the powder room.

A day before the party - I will set the tables and various stations.  Transfer the food in the chafing dish pans  to the fridge. Put the wine and beer in the fridge.

Two hours before the party - Make a big batch of signature cocktail that can be served quickly as each guest comes, have the bowls of chips and nuts etc already out and cling-wrapped, turn all the lights on, light the chafing fuel and start the chafing dishes directly from the fridge, start the oven for warming or baking the appetizers.  Have the garnishes ready for food and beverage.

When guests come - welcome them, take their coats and hang it, introductions to your family and other guests, ask them what they want to drink and give them a drink, and then let the entertaining begin. Seriously, at this point, your food is being warmed and you just need to keep an eye on it, serve the appetizers (you can serve stuff that does not even need to be served warm) and enjoy.

Once you have more that 6 people at your home, they will be busy talking to each other and things become relaxed very soon. Once people have a nice drink in them, they become more chilled and the conversation flows. [/quote][/quote]

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