Post #798233 by tikiskip on Wed, Oct 23, 2019 3:59 PM

The key is to prep everything days before.
You can make sauces days before and just reheat.
A big help is to put the in the fridg in the same bowls you will serve the sauce in so at party time it's just heat take off the wrap and serve.
All the vegetables can be diced striped days ahead.

And any leaves can be washed and stored in the fridg for days ready to go.

Crab Rangoon filling can be made days ahead.

The ribs too can be made a day or two before and reheated.
Fried rice can be made ahead or even buy it already made at GFS.

All serving and plates put out at the ready so you are not running around looking for them.
Limes lemons cut, juices, juiced.
Ice already crushed days ahead.

Even your garnishes can be done early.

Prep is key.
I know I did this at many restaurants over the years.

This is how the restaurants do it, most of the time the food items are best when they have a day or two to get all the spices blended/mixed in your dishes.

Always made our bean soup a full week ahead and it was much better that way.

good luck.