Dining Service Guide

Suggested service for 100 people. Numbers are per dozen.

Dinnerware A B C D E F
Cups & saucers 15 15 12 12 12 12
Bouillon/Sugars 6-9 3-6 6 12 6-9 0
Plates 5-1/2" 12 0 0 12 18 0
Plates 6-1/2" to 7" 12 18-24 15 12 0 12
Plates 8" to 9" 6 12 12 12 15 12
Plates 9-1/2" to 10-1/2" 10 3 0 12 0 0
Bowls 10 to 16 oz. 3 6 6 0 6-9 9
Grapefruits 3 3 0 0 6-9 0
Fruit Saucers 12 12 12 12 12 12
             
Tableware            
Teaspoons 18 18 18 18 18 18
 Soup/Dessert Spoons  6  12  12  12  12  12
 Tablespoons  3  0  0  3  0  0
 Iced Tea Spoons  3  6  6  0  0  0
 Coffee Spoons (AD)  3  0  0  0  0  0
 Bouillon Spoons  6  0  6  0  6  0
 Forks  12  12  18  12  18  12
 Salad Forks  12  12  0  12  0  0
 Cocktail Forks  6  3  0  0  0  0
 Dinner Knife  12  12  12  12  12  12
 Butter Knife  12  0  0  0  0  0
 Kinfe Steel  6  3  0  0  0  0
             
Glassware            
 Tumblers  12  18  12  12  0  0
 Juice  6  12  6  12  12  6
 Iced Tea  6  6  6  12  0  0
 Milk  6  12  6  0  12  12
             
= Hotels and Restaurants            
= Coffee Shops            
= Cafeterias            
= Caterers for Clubs/Churches            
= Hospitals and Nursing Homes            
= Schools and Collegs