Easter Dinner Checklist

An Easter dinner runs more smoothly when you work backwards from serving time. Confirm guests and dietary requirements first, then plan portions, divide shopping into shelf-stable and fresh items, and prepare dishes in stages. The final days are for washing table linens, checking plates and glasses, preparing vegetables and dessert, and setting up the dining area. Use this checklist to keep cooking, cleaning, drinks, tableware, and Easter decorations from colliding on the same afternoon.

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The plan, step by step

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

Preparations

Send invitations
Process registrations
Collect dietary requirements
Update guest list
Determine the menu and portions
2 people
Create the table layout
Check the shopping list
Do non-perishable shopping
Buy fresh groceries
Check groceries
2 people
Chill drinks
Wash table linens
Check tableware
Wash dishes and cutlery
Wash and cut vegetables
2 people
Prepare dessert
2 people
Make sauce and dressing
Prepare Easter decorations
Clean the living room and dining area
2 people
Clean the toilet
Marinate meat and quiche
Prepare soup
2 people
Finish dessert
Prepare potatoes
Set up tables
2 people
Set up chairs
2 people
Set the tables
2 people
Hang decorations
2 people
Place candles and flowers
Prepare the main course
2 people
Set up the buffet and drinks
2 people
Carry out the final kitchen check

Event

Welcome guests
2 people
Serve aperitifs
2 people
Refill drinks
Serve starter
2 people
Serve the main course
2 people
Clear table between courses
2 people
Serve dessert
2 people
Serve coffee and tea
2 people
Say goodbye to guests

Aftercare

Store leftovers safely
2 people
Clear tables and chairs
2 people
Wash dishes
2 people
Clean the kitchen
2 people
Collect waste
Let dishes dry and store them
Wash table linens
Remove decorations
Check and clean the spaces
2 people

What to bring

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

Furniture

Dining tablesqty 2
Chairsqty 14
Side table

Tableware

Dinner platesqty 14
Soup platesqty 14
Dessert platesqty 14
Cutlery setsqty 14
Water glassesqty 14
Wine glassesqty 14
Coffee cupsqty 14
Water carafesqty 3
Serving plattersqty 5
Serving plattersqty 5
Serving spoonsqty 5

Kitchen

Large cooking potqty 2
Dutch oven
Baking dishesqty 3
Cutting boardsqty 3
Chef's knifeqty 2
Mixing bowlsqty 3
Colanderqty 2
Measuring cupqty 2
Kitchen tongsqty 2
Whisk
Vegetable peelerqty 2
Kitchen thermometer
Bottle opener
Coastersqty 6

Equipment

Coffee maker
Kettle

Decorations

Tableclothsqty 2
Table runnersqty 2
Candlesticksqty 4
Easter decorations
Flower vasesqty 3

Cleaning

Bucketsqty 2
Mop
Dustpan and brush
Reusable cleaning clothsqty 6

Catering

Groceries

Tips

Confirm dietary requirements when guests register, not the day before. Use the final guest list to calculate portions and check that the menu works for every guest.
Split shopping into two rounds: buy non-perishables first, then fresh groceries close to dinner. Check every bag against the shopping list before putting food away.
Prepare the items that hold well ahead of time, including dessert, sauce or dressing, washed vegetables, and marinated meat or quiche. Leave potatoes and other last-minute cooking for the day itself.
Set out the dining tables, chairs, side table, linens, plates, cutlery, glasses, carafes, and serving platters before guests arrive. Count place settings once rather than discovering missing tableware during dinner.
Chill drinks several hours before serving and place a bottle opener, coasters, water carafes, and serving spoons where people can reach them. Keep coffee cups, the coffee maker, and kettle ready for dessert and coffee.

Frequently asked questions

When should I start planning an Easter dinner?: Start at least 7 days before dinner by sending invitations, collecting dietary requirements, and drafting the menu. Do the first shopping trip 3 to 5 days ahead and reserve the final 1 to 2 days for fresh food and preparation.
How much food do I need for an Easter dinner?: Base portions on the confirmed guest list, then add roughly 10% extra for shared side dishes and dessert. Check the menu as a whole so you do not prepare a full portion of every dish for every guest when several courses are served.
What can I prepare the day before Easter dinner?: Prepare dessert, sauce or dressing, soup, washed and cut vegetables, decorations, and marinated meat or quiche the day before. Wash linens and dishes, check tableware, and chill drinks several hours before guests arrive.
How do I organize the final hours before Easter dinner?: Finish dessert and prepare potatoes first, then set up tables and serving dishes while the main dishes cook. Reserve at least 30 minutes before serving for a toilet and dining-area check, changing into fresh clothes, and checking the guest list and dietary requirements.

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.