I'm hosting a party for friends tomorrow and would love for everything to come out of the oven and off the stove in unison/at the perfect time, but I realize that's not feasible especially while trying to entertain guests at the same time. With so many different dishes going on and only so much stove/oven space, how do you plan and accomplish your holiday meals logistically speaking? Which dishes do you think are "acceptable" to serve reheated or closer to room temp? Regardless, do you still cook everything on the same day or do you cook some dishes 1-2 days in advance? TIA.

Make it a multi-course meal.

Serve a course every 30 minutes or so.

As for what you make the day or even two days before, I always make pasta sauce the day before to let the flavors blend. Reheat sauce in a skillet or pan. Boil the pasta, sauce it, and serve it.

I think you should always make any meat dish the day of. If you need time to serve other courses, it is just easier to have a ham or turkey that is already cooked just staying warm in the oven.

Soups can be made the day before and refrigerated, only to be heated up.

Salads should be made fresh the day of.

Desserts can be made the day before.

Your post would be easier to answer if we knew what you're planning on cooking.