In addition to what others have said, I'd recommend two things:

1. Deliberately understalt food. You can always add more salt on the table, you can't take salt away.

2. Prep compound butter beforehand with someone helping you taste. Grab roasted garlic (2-3 heads), red wine vinegar (a couple drops), 400g of good quality butter with no added ingredients (eg avoid garlic butter bars), handful of fresh chopped thyme and rosemary, and bit of pepper and salt (same thing as before, underseason). This will give you an already prepped flavour bomb to add to savoury foods. I usually add a couple bones' worth of marrow as well, and the resulting butter goes well with any meat (non-fish), vegetables, bread, even plain rice.