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Office sheets and planners10 to 30 rows

Potluck sign-up sheet

A potluck sign-up sheet with columns for each guest's name, the dish they will bring and how many it serves. Type a heading and the date and place of the meal, set the number of rows, and print it to pass around or pin up.

By Paul Gunder. Free to print for home, classroom and office use; see how our printables are made.

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10 to 30
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Potluck Sign-Up1 page · US Letter

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Potluck Sign-UpNameI'll bringServesPrintablePal.com · free printablesPotluck Sign-Up
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How to keep the table balanced

The classic potluck problem is nine desserts and no main course. Two easy fixes work on paper:

  1. Write the categories in first. Before the sheet goes around, write "Main", "Side", "Salad", "Dessert" and "Drinks" down the left of the "I'll bring" column, a few rows each. People fill in a gap instead of adding a tenth pie.
  2. Ask how many it serves. The Serves column lets you add up the food as it fills in. Aim for each category to serve at least the number of guests, and main dishes a little more.

The settings

  • Heading and the line under it. "Thanksgiving Potluck" over "Thursday, Nov 25 · 2 pm · Fellowship Hall", for example. Left empty, the heading reads Potluck Sign-Up.
  • Rows. 10 to 30.
  • Number the rows. Off by default here, since the rows are grouped by course; turn it on for a simple head count.
  • Orientation. Portrait suits a clipboard.

For other kinds of sign-up (a mailing list, time slots or volunteer shifts) use the main sign-up sheet and pick the columns.

Worked example: an office lunch for 24

The organizer prints 20 rows and writes the courses in pencil: four rows of Main, four of Side, three of Salad, three of Dessert, two of Drinks, and four left blank for "Anything else". By Wednesday the sheet shows three mains serving 10, 8 and 12 (30 in all), three sides serving 10 each, two salads serving 12 each, three desserts and plenty of drinks.

Every course serves at least 24, so the organizer leaves the last main row open and posts the sheet in the break room for anyone who still wants to join.

Food safety for shared dishes

Hot food should stay hot and cold food cold. The USDA calls 40°F to 140°F the "danger zone", where bacteria grow fastest, and advises not leaving perishable food out for more than two hours, or one hour in hot weather. Add an "Allergens" note to your heading line, such as "Please label dishes with nuts or dairy", so guests with allergies can eat safely.

Sources

  1. FoodSafety.gov: 4 steps to food safety foodsafety.gov
  2. USDA Food Safety and Inspection Service: Danger Zone (40°F to 140°F) fsis.usda.gov