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As I posted my Cooking From Your Books note, I found myself wanting to expand on what I think is an important criteria when you take food contributions to someone else's home.  And - decided it deserved its own topic.

If I'm taking food to someone's home, potluck, contribution to dinner, whatever - it's got to be something that doesn't require oven space, microwave space or special needs.

I've watched people sail into the room, pushing things aside on the counter/island announcing they need the oven at 350 for 35 mins., for the dish they've brought to the feast.  I find myself cringing at the thought of the hostess having to juggle and accommodate, notwithstanding it's a contribution.

While it's lovely that friends want to pitch in and contribute, needing/expecting access to an oven/cooktop/toaster oven can really make things go haywire for the hostess.

I'm not sure what the practical and courteous solution is for this, especially for events like a potluck, but I have seen one thoughtful guest bring along her own slow-cooker pot which was plugged in on the deck and kept her dish hot, using up no counter space, until the food was laid out.  Maybe checking in with the hostess, i.e., "I'm thinking of bringing my famous cheezy thingies, but they need 30 mins. at 350, is that likely to be a problem?" and not be offended if it actually could be a problem.

There are also those who bring all the ingredients and expect to wash greens, peel and chop things and may require a bowl/serving dish and condiments.

I would be very interested in your stance on this topic ... please jump in.

I heartily agree with your sentiments about guests arriving and taking over the kitchen.  I have only had it happen a couple of times but even though they were dear friends I wanted to start screaming at them because all my carefully laid plans and time schedules went out the window.  The worst time was a picnic party for 24 at our house. The friend I had assigned an easy do-ahead salad that she could make at home showed up  early and took over my main prep area by sink and started to work on her salad.  Did I mention that she is a lovely person but is very lah-di-dah about most things and moves every so slowly?  I kept hinting that we needed to get moving along quickly but she was totally oblivious to my hints.  By the time the first of our other friends arrived they could see I that I was desparate as I was chopping veggies with a cutting board on top of the stove so they pitched in like troopers and we were able to pull it all together and enjoy the party.  After that I only asked my slow-motion friend to bring the bread or rolls!

I also make it a point not to bring flowers that aren't already in a vase the hostess can keep.  I know how disconcerting it can be as you are taking care of last minute kitchen things to have to stop and hunt for a vase and trim flowers.

My other pet guest peeve are the non-cooking folks who want to hang about in the kitchen as you are finishing up your cooking.  The men are especially bad.  I got so tired of asking them to move so I could get at the silverware or utensil drawer only to have them park against the fridge or the stove!  Now I make it clear that they are welcome to stay on the other side of the kitchen counter near the table but only if I am not using the counter or table.  Then they are either sent out on the deck in the summer or out to the living/dining room in the winter. I also try to make a point of setting up the appetizers and beverages whereever I want the guests to gather while I finish up in the kitchen. My husband is one of the worst offenders in this category but having a talk with him beforehand and explaining to him that it is his role to entertain the guys somewhere out of my work area seems to work.  I had one friend who threatened a couple of guys with a wooden spoon who wouldn't take the hint and stay out of her kitchen.  We still laugh about that one! 

Excellent points.

A garden club I belong to has an annual potluck picnic for members and spouses/significant others, and a biennial dinner & auction where many members contribute dishes.  It's been excellent training for everyone in finding recipes that can be made completely ahead, having things ready to serve with utensils included, and post-event dish/server retrieval. 

We're all highly skilled potluck guests in our other social circles, now!

I definitely agree that when bringing a dish to another person's house, you really need to be considerate of the host and not assume you will be able to finish preparing or heating your dish after you've arrived. As others have already said, asking ahead is definitely the right thing to do, and you have to be willing to change course if your request isn't going to be practical or possible. I will admit though, it never occured to me that a brief spin in the microwave would be the same kind of inconveniece as needing space in the oven. I often bring a favorite hot queso dip to pot-lucks -- I make it right before I leave the house, so it still arrives warm, but it's always best if it gets a brief re-heating before it is served. If I wanted to bring something that needed an extended re-heating (say, something frozen), I would have asked, but it honestly didn't occur to me in this case -- I hope my hosts have not been secretly grumbling about me :)

As for another issue brought up here about guests getting in the way while trying to finish up the cooking when I am hosting, I think I've figured out how to avoid that problem. As much as I like to cook, I find no pleasure in hosting a party or dinner that leaves me in the kitchen while everyone else has a good time. Make-ahead dishes are definitely the way to go for me -- I'd rather do any necessary scrambling before anyone arrives. The last time I hosted a large group, I made two appetizer dips that were made the night before and then baked in the oven shortly before guests arrived, dinner was eggplant Parmesan and chicken Parmesan made early in the day and then popped in the oven at the appropriate time. Salad was also made earlier in the day, just not dressed. I always make desserts ahead, so I had a bundt cake and a tray of cookies ready to go. The only thing I had to do for dinner was boil some pasta, keep an ear out for the timers, and slice some Italian bread. It may not have been the most elegant or fancy dinner, but it was definitely enjoyed. Our guests always seem willing to help, but it would make me feel bad putting them to work, while on the the other hand, I think they would feel bad just leaving me in the kitchen -- so this way we all get to enjoy the party!