Tips on Dinner Parties

My wife (Ms. Shopaholic) and I love having friends over for dinner parties.  We try to have company over once a month and with practice has only gotten easier and more enjoyable over time. On a more than a few occasions I have made some mistakes and have learned from them.  So, these are just some of my thoughts on how to throw a good soirée and stress a little less.  If you are looking for more tips, rules on table setting and guidance on making a menu I suggest reading the 'Entertaining' section of the Joy of Cooking by Irma S. Rombauer.

Some tips:

1. Plan out a menu a few days beforehand and see what ingredients you already have in the house.  Then make a grocery list for what you need.  (I have assumed that I had staples like brown sugar, garlic and chickpeas and the cupboard was bare. I had to make an emergency run to Rabba.) 
2. Shopping the day of or the night before best works.  Fresh herbs, meat and produce can make dishes taste a lot better.  Make sure you strike off the list and get everything you need. (I have left the store forgetting one ingredient before and had to run back out.)
3. Consider making 1 or 2 dishes that you can have substantially completed well before your guests arrive.  Some appetizers, dips, salads, or soups can be made well ahead and taste great.  (Working on 3 or 4 dishes simultaneous can make a busy and stressed chef.)
4. Never try a recipe or style of cooking you never done before for guests. It is just more stressful as you don't know what you are expecting.  (I completely got it wrong kitchen timing wise years ago when I did a roasted leg of lamb.)  I have found third time is often the charm when preparing recipes.  The first time you get the idea,  second time you work out the kinks and the third time you know what you are doing.
5. Divide up dishes or tasks with your spouse and discuss it beforehand.  Too many chefs spoil the broth and leads to arguments.  Your guests don't want to walk in to a house where the hosts are visibly distressed.  (I know couples who refuse to entertain because they can't work well together in this regard.)
6. Determine a dinner time.  A good rule of hand is an hour or hour half after you expect your guests to arrive.  Gives your guests a chance to be late and you can always have some wine and appetizers. Start the evening off with some good conversation.  Than work backwards from that time.  Write it out on paper, so you know when to put dishes on.  (I have had meals where something is drying out and another dish is not even half done.)
7. Do the prep work well before hand.  Have produce washed, meat marinating, pots and pans at the ready, and quantities of ingredients measured.  (With more little things done you can spend more time with your guests and less stressed.) 
8. Have the table set and ready to go hours before your guests arrive.  It makes them feel both welcome and again lets you have yet another task done. (Just saves again on stress.) 
9. Wear your apron with pride and get a nice one. Invariably something is going to splatter and stain your clothes when cooking.  I normally cook in old clothes and have my good clothes set aside for the evening and get dressed shortly before company is expected.  With apron proudly on I finish the meal. 
10. Have some background music picked out before and next to the stereo.  I like to create an atmosphere with classic Jazz such as Miles Davis for dinner parties. 

The most important rule:

Laugh!  If something goes wrong... Laugh.  Don't panic, flip out or profusely apologize.  If you have booze, and bread and butter your guest will survive for a bit.  If it is a true cooking disaster order in pizza.   I've had to delay dinner serving cocktail peanuts, grapes and potato chips.  Shh...  It happens!  If you are easy going than everyone still can have a positive memorable time.

Any good suggestions or tips that I'am missing?  Please share them below.