Flatware
Quantity:
Use the following chart to determine the number of pieces you need, based on the type of operation.
Flatware Table Setting Requirements
The table below is based on standard restaurant place settings. Your specific need may vary according to the individual operation. Your reserve stock should be at least 25% of that in active service.
|
Item & Description |
Deluxe Service |
Semi-Formal Service |
Standard Service |
|
Spoons: |
|
|
|
|
Teaspoon |
5 |
3 |
3 |
|
Dessert Spoon |
2 |
2 |
2 |
|
Tablespoon |
1/4 |
1/4 |
– |
|
Iced Teaspoon |
11/2 |
11/2 |
11/2 |
|
Demitasse Spoon |
2 |
* |
* |
|
Bouillon Spoon |
2 |
2 |
2 |
|
Forks: |
|
|
|
|
Utility/Dessert Fork |
3 |
3 |
3 |
|
Dinner Fork |
2 |
– |
– |
|
Salad or Fish Fork |
* |
* |
* |
|
Cocktail |
11/2 |
11/2 |
11/2 |
|
Knives: |
|
|
|
|
Dinner Knife |
2 |
11/2 |
3 |
|
Utility/Dessert Knife |
2 |
11/2 |
* |
|
B&B Knife or Butter Spreader |
2 |
– |
– |
|
Steak Knife |
* |
* |
– |
|
Fish Knife |
* |
* |
– |
Note: *Accessory items to be considered separately, depending upon type of service and menu
