When bad parties happen to good people

Foul weather, spills and unanticipated guests. There are a lot of things out there just waiting to put a damper on your event. Unless you're prepared:

Weather

• You're thinking about an outdoor event? Think about renting a tent with roll-down sides. You might also want to consider space heaters and fans, if needed at the last minute.

• Even if you're inside, have an umbrella bucket or stand and a mat for wet boots if the forecast calls.

• On hot days, have plenty of bottled water and ice on hand. And beware of leaving cold foods out for too long.

Spills & Accidents

• Party Rule #159: If you can't live without it, stow it. Put away anything fragile, breakable or irreplaceable. Fill in the spaces with flowers, candles, bowls of fruit, pinecones, inexpensive ornaments or shells.

• If you're serving red wine and sauces, don't use your best linens. Try draping fabric scraps, bandanas or old scarves across tables and using colorful paper napkins.

• Must haves: Stain remover. Salt, to absorb stains. Club soda.

People Problems

Unexpected people will show up. Guests will bring friends. But you - being the brilliant party host that you are - will have emergency reserves of food and drink ready to go:

• Frozen hors d'ouevres, mini-egg rolls or mini-bagels as well as pizzas or calzones (sliced into smaller portions) go from freezer to platter quickly and easily.

• Pretzels, chips & salsa, nuts are in your pantry and ready to get into the action.

• Soft drinks and beer can be quickly chilled in a tub or bucket of ice in a back room.

A few quick moves can keep the party rolling, even if some guests roll in late or don't show up altogether.

• If you have fewer guests than anticipated, be sure to put extra food away promptly to avoid spoiled leftovers and excess waste.

• Rearrange seating and buffet stations to keep tables looking full.

• If you've prepared a seated meal, don't risk overcooking foods to wait for a few late guests. Try to stay on schedule.

• If you anticipate staggered arrivals or stragglers, plan you menu accordingly. Plan a buffet of foods that can be served at room temperature.

Food Safety. Or, "Healthy guests are happy guests."

• Start with clean counters, platters and utensils.

• Use separate cutting boards and utensils for uncooked meat, poultry or fish, and fully-cooked products.

• Keep all your perishables cold until ready to use or eat.

• Refrigerate (or freeze) finished items until they're ready to be served. And put away leftovers as soon as possible.

• Just Say No to Double Dipping, by providing plenty of tongs and serving spoons.

• Keep hot foods hot and cold foods cold. Prepare and platter smaller batches or use chafing dishes and beds of ice.

• Do not serve, eat or save anything that has been out at room temperature for more than two hours.

If you're going to be outside, make sure you're prepared:

• Propane tank or charcoal supply.

• Lighter fuel or matches.

• Insect repellant.

• Citronella candles.

• Separate platters and utensils for raw and cooked meat.

• Outdoor lighting, speakers, restroom facilities.