Regardless of food safety, people may have touched it, sneezed near it etc. I don’t like putting away / re-eating food that’s sat out at a party. I’d put out smaller quantities and replenish. But then again, I haven’t hosted any parties during Covid and before that I tended to do small dinner parties with a few friends.

When I have a casual get together (no servers type of thing), I try to keep my fridge pretty empty. Then, I can quickly put a plate of something away as I switch over - apps to dinner, or dinner to dessert. Quick switchover. But I never start putting things in tupperware or anything like that. My kitchen/island are not very big so I also kind of have to put stuff away to fit other stuff. I have a small butler's pantry but that's usually where all the drinks are. Then food courses come and go from the island, and a side counter is where the later stuff may be set when it's not served or non perishables may be moved quickly for the next "course"... Agree if it's fancy stuff or you are trying for a more "formal" atmosphere, you must keep cold foods on ice and warm foods on a burner, or have help.

Anonymous wrote:Things that require staying cold (eggs, shrimp) we put out in phases as they are eaten.

Salami and cheese can last hours and is just fine sitting out. Same with fruit and veggies. I would throw away any dips, but I do portion those out into other bowls so I don't have to toss the entire thing and can replenish.

This is the work of hosting. Watching what is being served and replenishing as needed.

This yes. And if there’s a main course most of the hors d’ouvres are cleared before the main course comes out and mains are cleared before dessert/tea/coffee. I love orchestrating this stuff — that’s why I host parties.

Anonymous wrote:1. Food gets served in courses (even at a buffet) in different stations.
2. Small amounts of food gets served and is constantly getting replenished.
3. Food that needs to be heated is on chafing dishes so they are piping hot. Cold food is on bed of ice.
4. Food gets picked up and put away as new courses are presented.
5. Food also gets packed in small containers if I plan to distribute it.
6. I hire someone to do all of this when i have a party.

Where do you find someone who will do this?

Things that require staying cold (eggs, shrimp) we put out in phases as they are eaten.

Salami and cheese can last hours and is just fine sitting out. Same with fruit and veggies. I would throw away any dips, but I do portion those out into other bowls so I don't have to toss the entire thing and can replenish.

This is the work of hosting. Watching what is being served and replenishing as needed.

That's why you have to bring good things to eat. Not the same old cheese, crackers and salami. Sometimes I see rolls and tuna. Guess no one ate those.
And if people say wow, that is good, then bring that again.
Sometimes I see bags of chips. At least you can just put that away. But, I have seen people 3-4 bags of chips away, unopened. We are very wasteful here.

I try to orchestrate some sort of thing where I put some food out at a time and replenish. Like if it's hummus and dips, I put in smaller bowls and keep an eye out to replenish as needed. I don't like food sitting out. That being said, most things can stay out just fine in the colder months - charcuterie type food.

I would never put away party food like you describe until the last guest was gone unless making room for another course/dessert. I’d feel very uncomfortable to see my host doing so and would think it was a signal the party is wrapping up.

I put it away once all guests have eaten.

Anonymous wrote:

Anonymous wrote:1. Food gets served in courses (even at a buffet) in different stations.
2. Small amounts of food gets served and is constantly getting replenished.
3. Food that needs to be heated is on chafing dishes so they are piping hot. Cold food is on bed of ice.
4. Food gets picked up and put away as new courses are presented.
5. Food also gets packed in small containers if I plan to distribute it.
6. I hire someone to do all of this when i have a party.

Not everyone can afford this type of help, but I agree this is a good way to do it. Without help, it is difficult.

Maybe, maybe not. I used to do it by myself when money was tight (and I was younger), and I had to orchestrate everything. It was doable and some prep and organization had to happen for it. Having chafing dishes and an infrastructure for hosting parties at home helped.

Now I hire someone to do this for $150 - $200 per party. I am still very cost conscious and don't get my food catered. I still cook most of the dishes for parties because that remains the biggest cost IME.

Anonymous wrote:If I have perishable food, I try not to put it all out at once and refill as needed.

This. But yes, it would look very strange when the host starts running around picking up deviled eggs. It really depends on the party type / guests and what you are serving. What I mostly see at dinner parties is that the hors d’œuvre are removed sometime pre-main dinner. But if there is no “main dinner”, then you need to keep them longer. Especially with alcohol people can go pick up another nibld if something. It really depends on party setting.

I start removing it when everyone has finished eating after allowing a sufficient time for any one to decide on a bit more. This is for a main course.not munchee type food. No one wants to stare at cold beef stew.