Arri London wrote:

>> How much food do you prepare and how many do you set the table for if
>> you have no idea who's coming and for how long?
>
> One makes it a buffet and has enough food for all the invitees. Have
> done that for informal dinner parties. Saves work and usually not much
> in the way of leftovers.

And how much work does it add to keep heating, reheating and refreshing
the buffet for a never ending meal service?
I just don't see the attraction in holding a "open house" with a
Thanksgiving style hot meal. If it were a cocktail party open house.. I
can see it as most of the food is not heat dependent.