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General Hotel & Restaurant Supply

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Tips and Resources

How Much Flatware Do You Really Need?

This chart below is a general guide. Your specific need may vary according to the individual operation. You should keep a reserve stock of at least 25% over that of the amount you utilize in active service.

Multiply By The Number of Seats:

Item & Description Deluxe Service Semi-Formal Service Standard Service
SPOONS      
Teaspoon 5 3 3
Dessert/Utility Spoon 2 2 2
Table/Serving Spoon  
Iced Tea Spoon 1 1 1
Demitasse Spoon 2 * *
Bouillon Spoon 2 2 2
FORKS      
Dessert/Utility Fork 3 3 3
Dinner Fork 2    
Salad or Fish Fork * * *
Cocktail Fork 1 1 1
KNIVES      
Dinner/Utility Knife 2 1 3
Dessert Knife 2 1 *
Butter Spreader/Knife 2    
Steak Knife * *  
Fish Knife * *  

 

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