Ruth Reickard’s pink panther poop salad is one of those dishes that keeps everyone laughing and joking as they move down the line.

“I’m kind of a character,” said Reickard, a legal secretary/assistant who directs the largest staff-driven potluck at Varnum Riddering Schmidt & Howlett in Grand Rapids, Mich.

On Bosses Day last month, everyone was eager to be first in line at the law firm’s brunch potluck to scoop up spinach quiche, egg and sausage bake, breakfast strata, sweetened zucchini bread and honey-wheat beer bread.

The desserts – all that glorious fat, dairy and chocolate whipped into cheesecakes, coffeecakes and trifles – drew a crowd three and four people deep.

“I make sure to skip breakfast and come hungry,” said attorney Harvey Koning, who has practiced with the law firm for 10 years.

With schedules packed, Reickard discovered the best insurance against a ho-hum affair is planning. She organizes the troops weeks in advance, and she has several other helpers determine the theme, location and times for set-up, serving and clean-up. They pass out sign-up sheets and invitations. On the day of the potluck, they come early to supervise the buffet table.

Another crucial move: Reickard appeals for home-cooked comfort foods, chocolate molten cakes, apple strudel, escalloped apples, grape salad and root beer slow-cooked kielbasa.

“I love seeing what everyone brings,” said attorney Marilyn Lankfer, who has practiced with the firm since 1978. “We have some of the best cooks that I know here.”

Each time a new dish is crammed onto the buffet tables, everyone comes over to admire the delicious addition.

Throughout the two-hour window, the volunteer crew refreshed the buffet table, ensuring empty serving platters are removed and replenished with new dishes held back to keep things tasty and tempting.

“It’s got big, gigantic family written all over it,” said Mary Jo Toth, a software support specialist. “I was a preacher’s kid, so I grew up with church potlucks, and this reminds me of that. It’s this big, fun and casual time (when) we have lots of home-cooked food, and people love that.”

The potluck committee also boosts the camaraderie, the food and the focus on fun with a lighthearted theme. In 2005, they brought the house down with “you must have been a beautiful baby” with baby photographs of the bosses.

“That one was awesome,” said Pat Picardy, client service team member. “All the secretaries called the bosses’ wives and mothers who sent in baby pictures. They didn’t know – it was done on the down-low. When the invites went out and all of a sudden people where going, “How did you get this?’ Oh, we have our ways.”

Of course, this isn’t your average office potluck.

If you’re planning an office potluck, sample this advice:

– Try brunch: It’s a wonderful way to start the day.

– Get enough help: Designate set-up and clean-up groups.

– Spearhead committee: Two or three employees handle logistics, including e-mailing the date, time and location of the potluck, checking with the company business calendars and office management secretaries about particulars (space, outlets, date, etc.)

– Sign-up sheet: To prevent duplication, ask everyone (by voice or e-mail) what items they would like to bring. Or whether they would like to contribute money for deli trays or baked goods. Be clear on how the office party will be financed and where the money will go.

– Pick a theme: Chili cook-off, perhaps? Holiday? Create notecards labeling each dish and naming the cook/contributor.

– Get the scoop: Make sure everything has a serving spoon.

– Beverage committee: Make sure there are enough nonalcoholic drinks available.

– Reminders: Send them out a couple of days before the event.