Goomba38 wrote:
>
> 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.

It's very little work; just a matter of planning/organising properly.
There is no need to reheat and 'refreshing' is the work of a moment or
two. (Keep in mind that I used to do paid catering for buffets and
sit-down meals.) The people I know to be reliable guests get a sit-down
dinner. The people likely to want to come and go get a buffet and
everyone is happy. No fuss no bother. As with all things YMMV.