People often disagree about chili, raw onion, or how much lemon a dish needs. Those are easy differences to accommodate when the final touches remain separate.
Make the main dish balanced enough to eat on its own, then offer two or three optional additions. A mild bean pan can take chili at the table; a creamy soup can take herbs or a crisp topping. Guests should not have to repair an unfinished base.
Use separate utensils and label anything whose ingredients are not obvious. A pale sauce might contain sesame, nuts, soy, or none of those, and appearance is not a reliable guide.
Keep the arrangement small enough to pass around comfortably. If every plate is surrounded by jars, simplify. The best choice is often the one people can make without interrupting the conversation or asking where another spoon has gone.