If you host for large family...

[shylatte]

How do you manage the logistics of the dinner, in terms of both cooking and serving?
I've been doing a few practise runs and even with a three tier steamer I can't see how I will be able to do enough veg for 12 people. I'm thinking to buy something a bit more industrial?
Re serving food, our table is large but only seats 6 very comfortably. Do you squash people in, set up a pasting table extension or just banish dc from the table? I'm really not in favour of the last option.

Our table is comfortable holding 6, we can make it 3 per Side and 2 per end at a squash for 10, but I prefer to add on another table if it's not the Scout Leaders and spouses (who are all good friends and want to be sociable, and are used to sitting squashed together on random stools etc while away with Cubs). So I use a folding table with a long cloth over the 2 joined together, and borrow chairs from a neighbour who is always away for Christmas herself.

We have a large sheet of chipboard that goes on top of the dining table so it goes from seating 6 to 20

Serving dishes on the table, but any more than about 8 people, I start to do double dishes for each end. Not necessarily every dish - but things that everyone will want lots of - potatoes, roasted roots, cauliflower cheese, peas. But only 1 of sprouts (and red cabbage if I have been asked for it). At least 2 jugs of gravy, more if needed depending on size of table.

And as the numbers get bigger, I'll add more dishes of each thing - so if a very long table (14+), I will have at least 3 bowls each of potatoes and of roasted roots (and 4 jugs gravy), but may stick with 2 caulicheese and 2 peas as they are slightly less popular and easier to pass around.