It’s easy to say, “Come and get it,” when dinner’s ready, but there’s a lot that goes on behind the scenes in order to pull it off.

Making a big meal is all about planning, effort, timing, and sometimes a pinch of controlled chaos.

The first step to any great meal is preparation. Once you’ve decided on your menu, you can make a list of the ingredients and then it’s off to the store. Depending on what you are serving, you can do a lot the day or night before. You can chop up vegetables, make the gelatin dessert, cook side dishes that can be reheated later, and bake pies or cakes. Make everything in advance that you can, so you can enjoy more time with your guests during the big event.

Now you’ve got everything you need, done all the prep work, and it’s early on the day of your dinner. Pick your target sit-down time for dinner and then count backwards. Always begin with what takes the longest to cook. A turkey, for example, can take eight hours or more depending on the size, so pop it in the oven early enough (maybe even overnight, then the oven is free for baking) to have it all done by dinnertime.

Once the main dish is started, it’s a good time to set the table while things are still peaceful. After the table is ready, you can put a complete salad together, refrigerate, and dress it later. This is also a good time to peel potatoes for mashed potatoes and cover them with water to prevent them from browning.

As your guests begin to arrive, some will probably want to pitch in. They can help you by dressing the salad, or getting bread or rolls ready to be heated on a baking sheet. Once the potatoes are boiled, a helpful volunteer can mash them while you make the gravy. Have extra aprons on hand for your guests.

When the turkey (or other main dish) is ready, cover it with aluminum foil to “rest” while you reheat any side dishes and warm the bread. Now, everything’s ready to go on the table.