How much flatware you need per guest

Pieces per guest, by menu

Count one piece per guest for each course that uses it. A buffet guest uses one fork and one knife for the whole plate; a plated dinner sets a fork for each course.

• Add a steak knife when the main course calls for one.
• Add a teaspoon per coffee drinker if coffee is served at the table.
• A soup course adds a soup spoon; a fish course, a fish fork and knife.

For 100 guests

Add 10 to 15 percent (typical) to cover dropped pieces, a fresh fork on a return trip to the buffet, and late additions to the guest list.

By type, that is about 200 forks, 100 knives and 100 spoons before the buffer, and 220 to 230 forks and 110 to 115 each of knives and spoons after it.

The finishes we rent

• Savoy Gold Flatware
• Colonial Pewter Flatware
• Bastia Stainless Flatware
• Luna Black Flatware
• Vivi Black Flatware

Pick one finish for the whole place setting, and match it to the rest of the table. The same counts apply whichever finish you choose.

Napkins and the rest of the setting

Plan one cloth napkin per place setting, plus the same buffer. Our napkins come in a wide range of colors, sizes and styles; tell us your palette.

This catalog covers flatware and napkins, not plates or glassware, so confirm with your caterer or venue who is supplying those. For a meal on a public beach, remember that Okaloosa County and South Walton rules ban ceramics as well as glass; the beach wedding permits guide has the details.

Send your piece counts and finish with a quote request.