COOK UP A PLAN Here's what to do

With a little planning, the holiday feast won't turn into a fiasco. Here's a few tips to follow:
Set out serving dishes well ahead of time. You can even make labels, noting which is for cranberries and which is for carrots.
Keep track of dishes guests offer to bring, so you're prepared for what foods will need space in oven or fridge.
Ask contributors to bring food in a pretty dish, so you don't have to transfer from Tupperware at the last minute. If you're short on serving utensils, ask them to bring these along too.
Set up a serving area for hors d'oeuvres ahead of time so guests can help themselves. If football will be part of the fun, plan to put some goodies near the TV.
Set up drinks, ice, glasses, corkscrew and napkins away from the cooking zone. Have a water-resistant trash can nearby. If coffee will be served with dessert, put the coffee maker and cups here, too, filled and ready to switch on.
Clear off kitchen counters: If the toaster or juicer won't be needed, stash them elsewhere.
Check your supply of kitchen sponges, dish towels, pot holders and aprons. This would be a good time to reward yourself with new ones.
Fill salt and pepper shakers.
Take the good silver out of hiding and see what needs polishing.
Sterling and silver-plate can go in the dishwasher. Just be sure you don't mix in any stainless cutlery or the silver might discolor.
Here's an age-old catering trick for stashing dirty dishes between dinner and dessert: Find an out-of-the-way area near the kitchen -- back porch, basement landing, broom closet -- and have a big plastic tub filled with soapy water waiting there. Dishes can soak out of sight.
If you want a first course, serve soup in mugs before guests come to the table. You won't need to set and clear soup bowls and plates.
If you plan to send guests home with leftovers, have a supply of disposable containers on hand.