If Chez Panisse chef Christopher Lee has you over to his house for dinner, don't count on learning too much by watching him in the kitchen. Chances are the bulk of the work is done, whether he's serving homemade sausage, braised duck legs or wild mushroom ravioli. I'm not really making a dish when guests are there, I'm just serving it. What works in restaurants can work at home. Prep work is done in the afternoon, while you're relaxed.
Shopping is done the day before.
Put your minced shallots, peppers, herbs, etc. For salads make sure your lettuce is washed, dried, and in a mxiing bowl covered with a damp towel in the refrigerator. If finishing yoru main course doesn't involve something simple, such as grilling or a quick fry, think again. Or cook it most of the way in the afternoon and finish it later in a low oven.