How to Successfully Prep for Your Dinner Party

Let’s romanticize the prep - so you can actually enjoy the party you’re throwing.

Jul 11, 2025

The best dinner parties aren’t just about the food—they’re about the feeling. Whether you’re hosting for the first time or already have your signature playlist and flow, a little thoughtful prep goes a long way. These low-lift, high-impact tips will help you set the tone and actually enjoy the night!

1. Set the Table the Night Before

This is the easiest win and you’ll wake up feeling 80% done.

Lay down a tablecloth (we love this one), grab the “good” glassware, and fold your linen napkins like you didn’t think too hard.

Bonus points for adding one styling moment, like a handwritten menu or place card (even if there’s only 3 people coming). To no surprise, Amazon has affordable pieces to style your table. These vases in my ShopMy are a fave.

2. Make the Food Work for You (Not the Other Way Around)

The cool girl host never looks rushed. She selects dishes that hold, reheat easily, or look better a little imperfect.

- Low-Effort, High-Impact Mains that reheat easily like this Whole Roasted Curry Chicken

- Elevated side dishes you can prep in advance like these Tamarind Honey Carrots

- Make this Banana Pudding Panna Cotta dessert the night before

3. Batch a Cocktail (or Chill the Wine Beautifully)

Skip the bartender act - batch your drinks ahead of time, and let your glassware do the talking. Arrange your favorite glassware so it’s a moment: effortless, elevated, and entirely self-serve.

Try this Rooibos Tea Cocktail if you’re searching for an easy-to-batch cocktail.

4. Outsource One Thing

Take one thing off your plate by handing off a task (or two). Have a friend bring the wine, order dessert from your favorite bakery, or let your go-to market handle the bread and cheese board.

5. Time Everything 30 Minutes Earlier Than You Think

Build in buffer time. That way when someone shows up early, you’re not scrambling last minute. Light candles and take a deep breath - you’re not just hosting, you’re setting the rhythm. Being calm is the chicest part of any dinner party.

A Few Prep Tips I Bet You Didn’t Know

Make your sauces and dressings ahead of time. Most taste even better the next day once the flavors have had time to sit. Think chimichurri, tahini, vinaigrettes, aioli — just shake, chill, and forget about it until it’s time to serve.
Chop everything the day before.
Herbs, citrus, veggies, garlic — get your knife work out of the way early. Wrap herbs in a damp paper towel, store everything in containers, and thank yourself later when all that’s left is cooking or assembling.
Cook in layers, not all at once.
Instead of trying to finish full dishes ahead of time, prep components, and bring it all together right before guests arrive. It keeps textures fresh and plating easy.
Sear your meat, then finish it in the oven. This works beautifully for cuts like chicken thighs, pork tenderloin, steak, lamb chops, and even braising cuts like oxtail or chuck roast. Searing the night before builds flavor and gives your meat a golden crust. You can sear, cool, and store it overnight to save time (and mess) while hosting. It’s a simple prep move that makes your proteins taste like they took way more effort than they did.
Label your serving dishes.
Grab sticky notes and write what goes where. It sounds simple, but it’s a game-changer when things get busy — especially if someone’s helping you plate.
Infuse your olive oil or honey the night before.
Add herbs, garlic, citrus, or spices for a subtle upgrade that makes everything feel thoughtful — perfect for dipping bread or drizzling over dessert.
Toast your nuts, seeds, or breadcrumbs ahead. Crunchy toppers bring it all together. Toast them in a dry pan, let them cool, and keep them in an airtight jar for up to a week.
Make a loose cooking timeline.
Nothing intense — just jot down what needs to be reheated, plated, or garnished and when. It helps you pace the night without constantly checking the clock.
Pre-portion or partially plate when possible.
Whether it’s individual desserts or layered salads, doing even part of the plating early keeps things smooth and makes you look extremely put together.
Room temp food is your friend.
Don’t stress over keeping everything hot. Roasted veggies, grain salads, chilled dips; most of them are just as good (or better) at room temperature, and it means less running around for you.

Keep it effortless, keep it elevated, and don’t overthink it. The real magic is in the glow, the clink of glasses, and the part where no one wants to leave.