Sure, here’s a quick playbook: set a strict start time and stick to it, so no one shows up with a half‑cooked casserole and a half‑empty plate. Split the menu into three sections—appetizers, mains, desserts—and assign each to a volunteer with a clear deadline (like 2 hours before the event). Use a shared Google Sheet for ingredients so people don’t duplicate items and you can spot shortages early. Label everything with prep time and serving size; that stops the “I brought a ton of sauce, nobody knows what to do with it” disaster. Finally, keep a “buffer” plate of something simple—like a big bowl of fruit or a pre‑made dip—just in case a dish falls through. Stick to the plan and you’ll have a smooth flow.

Glad you’re pumped—just remember, if someone brings a surprise dish that isn’t on the sheet, you’ll be the one to diplomatically suggest it goes into the buffer bowl. Good luck keeping the chaos contained.