Pre-plate everything and store in fridge. Bring cheeses up to room temp an hour or two before. Warm hot things 15 minutes before. Don’t forget to warm the oven in advance.
Stick with a vague theme so that menu selection is easy (i.e. nod to Mediterranean, Fall or miniature bites).
Remember meal times. Between 6 to 8 p.m. people will be hungry, so heavier hor’dourves are necessary. After 8 p.m., you can just do desserts or light bites.
Plan on two hot appetizers and serve the rest at room temperature or cold.
Flimsy plates are a no-go — go for plastic disposable or bamboo disposable.
Keep food hot by serving in batches or smaller quantities, serving butler style, or using a pretty warming dish.