I know the recipe and this will be my third year putting on the jiggs but I am looking for any pointers in cooking the dinner ahead of time and reheating it to serve at my very popular Irish pub

I suggest you try to contact another Yahoo Answerer His name is Jimmy The Mick he also runs an Irish Restaurant and should be able to help you out. Try this link to see if it takes you to his profile http://answers.yahoo.com/my/profile;_ylt=AgIcKfQ22ty_uHj8jGmCW2Dsy6IX?show=AA10436351

The vegatables should not be cut to small, and you can cook the salted beef and cut it ahead of time, that way you can warm all the food up in the oven or reheat it on the stove, the Peas Pudding is something to you could do ahead and again re warm it in the veg broth from cooking the veg and beef, but keeping in mind if it is to well cooked it could become to soft. Almost everything can be done a head to a degree, and reheated, the salt beff is the only thing to make sure is done to the end, and is tender enough to be ready once the other food is reheated. I would also recommend to either keeping the peas pudding in the sacks or putting it in a container and warming it in the oven. I worked in Nova Scotia and Newfoundland when in the Hotel business, and know it can be a delicate balance of time and patience.