You don't need a big kitchen to make a big meal; all you need is a little creativity and these great tips.
Organization is key for any small space. The more organized you are, the more space you have leftover to do with what you want. This means you need to be organized before you start cooking as well as while you are cooking.
It's a great idea to keep all of your boxed items together in one place, all canned items together, all your produce together, and so on. When you do this, you'll have no trouble finding all the ingredients you need. This can also save you money, too.
How many times have you opened the pantry to see if you have a certain spice before you go to the store to buy it, only to not be able to find it? At that point, you go to the store and buy another canister of the spice, and then you find the old bottle a week later.
Organization can save your money and a trip to the store. While you are cooking, pull out all the ingredients you'll need for the meal, and keep them all on the counter in one place. Spreading out all over a small kitchen isn't an option, so watch how much room you're using for your ingredients.
Separate your recipes into sections and try to use only one bowl and a pot or pan for each recipe. Instead of grabbing a new bowl or pot, try to use the ones that are already dirty. While you're waiting for something in the oven or on the stove, clean up the utensils you've used that you don't need anymore.
Put away ingredients at that time, too. This will free up space for you and create less work in cleaning up after the meal has been enjoyed. This is a great example to follow in every kitchen, big or small.
If you barely have enough room to turn around while you're cooking, you'll need as much space as you can get; so don't let anyone in your kitchen while you're preparing the meal. This is unless, of course, they are helping you chop veggies or round up ingredients.
There's never anything wrong with asking for a little help, but if someone just wants to chat while you're cooking, they'll probably just get in the way.
If you have the counter space to plate the meal yourself for each guest, that's probably your best bet. Otherwise, you can always pass serving dishes at the table and store them on the counter for people to get second helpings if they want.