Whether you serve the same folks the same menu every year, or tend to mix it up a bit, this information, from updating the menu to handling the unpredictable guest, will help you avoid holiday overload. And if you're ready for some professional help, pay attention to this advice on hiring a personal chef. So grab a cup of eggnog, kick back and enjoy these five easy steps to a fabulous holiday dinner!

• Pre-plan carefully and take it one step at a time, even if you've had the same guests year after year.
  
• If you've never tried it before, customize a notebook or three-ring binder, complete with divider tabs and pockets for recipes torn from magazines and Internet printouts. If you're more comfortable keeping records in a computer file, go for it.
  
• If your group holds the holiday at different homes from year to year, consider passing the binder to the host on duty that year, along with the recipes for reference.
  
• Extend invitations three weeks ahead of the big day. Written invites aren't necessary, but you absolutely must at least make a phone call to each family — no "please pass along the invite to... "
  
• The best time to serve dinner really depends on your family. If your guests have other obligations, consider a late or early dinner so they can maximize their time. If your dinner is the only stop, then consider making it at 3 p.m. dinner to maximize your time together.
  
• Consider hiring a few elves of your own this season. It might be a lot less expensive than you think. The best option is a call to your local culinary school. There are hundreds of students there anxious for quick money and willing to help you serve, clean up, chop, cut, etc.
  
• Catering companies also offer staff for hire.
  
• If you live in a crowded neighborhood, consider booking a parking valet — also known as the teenager next door.
  
• Why not lighten your cooking load by ordering side dishes from the local market?
  
• Want to eliminate the cooking load entirely? Hire a caterer or even the ultimate helper — a personal chef who will cook for you right in your own kitchen.
  
• Hiring a chef doesn't have to mean breaking the bank. Most will offer an a la carte menu of services, from shopping days, to prep days to the Full Monty.
  
• Whether you like it or not, guests do want to help. So decide in advance what kind of tasks you can set aside for guests to do if they like.
  
• If you can grab some chef hats and put everyone in one you'll have an event that is photo ready.
  
• Choosing hors d'oeuvres:
  • Simple is better, so forget the fondue or the homemade pate.
    
  • Save the sweets for dessert.
    
  • Shrimp cocktail is a traditional favorite.
    
  • Only choose appetizers you can make several days ahead and serve quickly.
    
  • Include the kids — they can help put the hors d'oeuvres together and serve them or take them out to the party.