Chef’s table checklist: from menu to final course

A chef’s table needs more than a good menu. You have to coordinate registrations, dietary requirements, suppliers, table settings, chilled ingredients and a working kitchen before guests arrive. This checklist puts the preparation in a practical order, from setting the menu and budget to welcoming guests with drinks and an amuse-bouche. Use it to spot the details that are easy to leave until the last minute, especially equipment, glassware and course-by-course mise en place.

Organize this event for free with Lizzt

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Set menu and budget
Send invitations
Process registrations
Collect dietary requirements
Confirm suppliers and bookings
Create final guest list
Arrange the table layout
Check the shopping list
Buy fresh groceries
2 people
Purchase drinks and non-perishable goods
Check dishes and glassware
Check kitchen equipment
Store meat and fish chilled
Wash and cut vegetables
2 people
Prepare sauces and dressings
2 people
Prepare dessert
2 people
Set up mise en place for each course
2 people
Set up tables and chairs
2 people
Set the tables
2 people
Place decorations and menus
Chill drinks
Set up workstations and warming units
2 people
Prepare welcome drink and amuse-bouche
2 people

Event

Welcome guests
2 people
Serve welcome drinks
2 people
Serve amuse-bouches
2 people
Prepare and serve the starter
3 people
Prepare and serve the starter
3 people
Prepare and serve the main course
3 people
Refill wine and water
Prepare and serve dessert
3 people
Serve coffee and tea
2 people
See off guests

Aftercare

Pack leftovers safely
2 people
Wash dishes and glassware
2 people
Clean the kitchen
2 people
Clear tables and chairs
2 people
Sort and dispose of waste
Remove decorations
Return rented materials
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Dining tablesqty 3
Chairsqty 14
Side tablesqty 2

Tableware

Dinner platesqty 18
Deep platesqty 18
Dessert platesqty 18
Appetizer spoonsqty 18
Dinner cutlery setsqty 18
Dessert cutlery setsqty 18
Coffee cupsqty 14
Water glassesqty 18
White wine glassesqty 14
Red wine glassesqty 14
Champagne glassesqty 14
Serving plattersqty 8
Serving bowlsqty 8

Kitchen

Chef's knifeqty 3
Cutting boardsqty 6
Mixing bowlsqty 6
Measuring cupsqty 3
Kitchen tweezersqty 3
Serving tongsqty 6
Ladlesqty 4
Spatulasqty 4

Equipment

Induction hobsqty 3
Food warmersqty 3
Immersion blendersqty 2
Kitchen scaleqty 2
Coolersqty 3
Coffee maker

Decorations

Table runnersqty 3
Napkinsqty 30
Menusqty 14
Candlesqty 24
Candle holdersqty 8

Lighting

Table lampsqty 4

Cleaning

Waste binsqty 3
Trash bagsqty 30
Cleaning glovesqty 4
Dish brushesqty 3
Microfiber clothsqty 12
Paper towelsqty 6
Toilet paperqty 12

Catering

Groceries

Tips

Set the menu and budget before sending invitations, then ask for dietary requirements during registration. This gives you time to adjust courses and calculate portions instead of solving substitutions on the day.
Confirm suppliers and bookings before creating the final guest list. Recheck delivery times, serving platters and any missing plates or glasses at least 3–5 days before the dinner.
Keep meat, fish and other chilled ingredients refrigerated until preparation, and chill drinks before guests arrive. Buy fresh groceries close to the event, while purchasing non-perishable goods earlier so the final shop stays manageable.
Prepare sauces, dressings, vegetables and dessert ahead of service, but organise a separate mise en place for each course. Label bowls, trays and utensils so the kitchen team does not search for a ladle, spatula or tweezers during plating.
Set tables, menus, decorations, workstations and warming units before the welcome drink is prepared. Allow at least 60 minutes for the final room and kitchen setup, including a check of induction hobs, coolers and coffee equipment.

Frequently asked questions

How far in advance should I plan a chef’s table dinner?: Set the menu, budget and guest list at least 2–3 weeks ahead. Confirm suppliers and collect dietary requirements before the final week, then complete the detailed kitchen and tableware check 3–5 days before the event.
How many glasses and plates do I need per chef’s table guest?: Plan one place setting per guest, including dinner, deep and dessert plates where those courses require them. Allow separate water, wine and champagne glasses according to the drinks service, plus at least 10% spare tableware for breakage or last-minute changes.
When should I prepare food for a chef’s table?: Prepare sauces, dressings, dessert and washed or cut vegetables in advance, following safe chilling times for each ingredient. Set up the course-by-course mise en place on the day, ideally 2–3 hours before guests arrive, while keeping meat and fish chilled.
How long before dinner should the chef’s table kitchen be ready?: Finish the workstations, induction hobs, warming units, utensils and serving dishes at least 60 minutes before the first welcome drink. Reserve the final 15 minutes for chilling drinks, checking the table and preparing the amuse-bouche.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.