Party
Checklists

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Very few people can keep an entire
party planned in their head. Hence
the checklist.
The checklist serves several pur-
poses. It allows the host to make
sure there are enough glasses for
drinks, instructs when the appetiz-
ers should go in the oven and
ensures that the chocolate mousse
comes up from the basement refrig-
erator for dessert.
Use the following list as a guide to
party preparedness:
• Menu list — Make several
detailed menus (they disappear some-
how), including menu items and
condiments, such as salad dressing
and cocktail sauce. Tape one to a
kitchen cabinet.
As you're preparing your menu,
highlight what you've finished. Just
before it's time for the party to begin,
tape a clean menu list on the cabinet
so you won't have to guess what
you've forgotten.
• Drink list — It's no fun to
realize that you forgot to buy
orange juice and ice as your guests
are arriving. Don't forget about
lemons and limes.
• Supplies list — A last-minute
search for toothpicks or cocktail - nap-
kins can be very aggravating. A list of
items, such as hand towels for the
bathroom, extra hangers for coats,
candles and plastic wrap for leftovers,
will leave you free to think about
other things.
• Timing list — This lets you
know when to put the entree in the
oven and when to set the ice out for
drinks. Be flexible. If your guests
are enjoying themselves, there's no
need to rush because of your sched-
ule.
• Phone list — If your party is
planned ahead, it's a good idea to
keep in mind the "trust but confirm"
rule. A list including the names and
phone numbers of waitstaff, valet
parkers, caterer, rental companies and
entertainment is a must. Call every-
one on your list a few days before
your party just to confirm dates and
times. Fl