With all these prep ahead tips there are still dishes or elements of dishes that should be made day of. Point here is to pre-prep the patchke stuff and leave the last minute cooking for dishes best served fresh and finishing touches. I like to think of the day of work as assembly day. I grab a my already cleaned and cut chicken, already in the baking dish, from the fridge, add a handful of already sliced onions, and rub with my ready-to go homemade rub (see tip #9).
Being organized like this including the essential step of having prepped your veg (ever notice how much longer a beautiful salad takes than a Brisket!) will save you from making each visit to the kitchen epic.