We do a buffet in the kitchen, then take our plates to the formal room. If we have more than 10, I have a 2nd table set.
We don’t have an island (so sad). So I have to put everything on the countertop, which is an L shape and contains the sink and stove. To try to make it aesthetically appealing as I can, because the sink is there, I had a nice piece of wood cut.
I place it over my sink when the food is being served and it’s strong enough and overlaps the sink enough to use as more counter space. To make sure the faucet isn’t turned on by muscle memory, I push it aside and wrap it in a cloth.
Over the last few years we moved it earlier. We used to eat around 4 but now we moved it earlier (eating around 1) so my parents can make the drive home before it is dark.
We serve buffet-style, but eat at one table. Except for the year we had almost 20 people. Then the adults ate in the dining room, and the kids (all HS and college age) ate at a table in the kitchen. They probably appreciated not having to watch their language in front of their GM.
Amen, @abasket. Our folding table get some action this time of the year.
An 8-seater here. The prior owners of House2 asked if we wanted to buy their dining table which they kept in the room we decided to use as our living room. We were able to fit a sofa and 2 love seats there comfortably - where they had this giant table. I think it seated 16 and had a leaf, too.
I have my grandmother’s table. It is 54" round and has four or five leaves. My dining room is only big enough for three leaves and I can seat 10 somewhat comfortably but have to bring in chairs from the kitchen.
We have always had everyone arrive at 5:30 with the hopes of dinner on the table by 7:00. We run between 20-32 people depending on the year as some of the adult kids alternate years with our family and the in-laws. As I have two grandchildren this year that are 13 months and 5 months, we are shifting to a 4:00 arrival so the babies can go to bed. Turns out, everyone is happy with the earlier hour except my mother, which I find odd as she is always worn out by dessert. She has mention a few times that no one wants to eat dinner that early, and everyone else has thanked me for making it earlier. Oh well, you can’t please everyone!
We downsized two years ago, so hold the dinner in our clubhouse. There is a huge island that we serve buffet style, and have to add one folding table to the room; works out well. There are plenty of sofas and chairs as well as a big screen tv, so plenty of room to relax and the kids to run around; even better than when we had it at our larger home. We use the Costco white heavy plastic plates, but real silverware as I hate eating with plastic forks!
We used to do 4:00 which was nice to have the whole day to prep, but my father in law was diagnosed with dementia several years ago and gets even more confused once the sun goes down (a very common trait of dementia). So we changed it 1:00 so they could stay awhile after we eat (they live an hour away). It makes for a rushed morning but I like eating earlier, having the afternoon to visit, relax and watch football together and then get out the leftovers for dinner for those that have stayed.
If we have a large enough crowd, i throw some chili in the crockpot in the morning so that we have something extra to add to the dinner menu.
We can seat 8 at the dining room table. Bought a fold out table from BBB a few years ago. I was going to post a link but don’t see it any longer. It’s a nice Queen Anne style wood table and it folds up nicely and resides under the front window in the living room.
Small family, small turkey (12-15 lbs.?), covered enamel roasting pan. It’s often ready within three or four hours, so I need a mid-morning start. The whole pan fits in the bottom large space of my fridge, so I’ll often unwrap it and get it situated the night before.
All I can say is thank all the gods and goddesses that my mother’s advice to always wash poultry has been discredited!
It’s 145 to 2pm depending on the Turkey and sides being ready to go. We usually mash the potatoes last and preset the table with the cranberry sauces and cocktail pickles/onions, papo secos and butter first.
The table can hold 12 including the two end chairs. Card table type added to one end for another 4. There is a little difference in height so there’s a seam and no one loves that seat on each side. lol.
We have an antique farmhouse table with no leaves that seats six. Husband got a charming card table from his grandparents; it folds our from a hallway table and swivels to a nicely matching square and adds three more people. We also have two tables that we use as desks but can be pressed into service if needed.
We aim for apps at 3 and dinner around 4:50 but it might go later until 5 or so. Some of the people complaining about timing above are likely those who have never cooked. There are complainers in every family ( they are usually the ones who leave before the dishes get done :0). Frankly, it’s very hard to cook a dinner with fixings for a group. Believe me. We’ve been doing it 20+ years and it’s our favorite holiday.
We make 3 turkeys and this year it’s about 30 people. The appetizers are for people to eat and relax before dinner. The whole thing goes from about 3 until 7 or so with dessert. It is something the entire family looks forward to. We often have family who drive 3+ hours each way to come. It’s exhausting but so worth it.
Never turkey (no one fond of it) so need for hours of oven time. I prefer early afternoon so it is the lunch time rather than supper time because it has always been easier to not have to figure out lunch. When served early everyone can eat leftovers ad lib. I also get to enjoy the day after my cooking frenzy (Indian and American veg/nonveg favorites- it’s a feast so two meals at once typically) instead of needing to wait to do things.
This is the first years in a long time there will be just 3 of us and I’m tired of so much work. We’ll see as I cook my favorites and some for H and his mom…
I think it seated 16 and had a leaf, too.