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Our chart includes information for Restaurants, Fast Dinings, Cafeteria, Banquet/Catering, Institutions.

To determine how much of each item you need:

Item Suggested Use Rest. Fast Dining Cafeteria Banquet/ Catering Inst. 
5 ½” – 6 5/8″ Plate Bread & Butter, Desserts, Bowl or Bouillon Underliner 1.5 2 6 2 2
7 ½” – 7 7/8″ Plate Sandwiches, Salad, Desserts, Underliner for Grapefruit, Salad Bowls 1.5 2 2
8 ½” – 9 1/8″ Plate Lunch Entrée, Tray Dinner Plate, Pastries, Underliner for Salad Plate 1.5 2 2 2 2
9 ¾” – 10″ Plate Dinner, Breatkfast, Lunch, Steaks, Underliner for Salad 1.5 3 2 1.5
10 ¼” – 10 3/8″ Plate Entrée, Steaks, Prime Ribs, Fish, Mexican Dishes, Service Plate, Fowl 2 2 2
7 ¼” – 9 7/8″ Platter Baked Potato, Asparagus, Salad, Cold Seafood 1 1.5 1
11″ – 13″ Platter Steaks, Fish, Soup & Sandwich, Lobster, Prime Rib, Surf N Turf, Sandwich Underliner 1 1.5 .5 1
Coffee/Tea Cup Coffee, Tea, Hot Chocolate, Soup 3 3 2 2 2
Bouillon (Handled or Unhandled) Soup, Packaged Sugar, Custard, Egg Cup, Crackers, Condiment, Gelatin 1 1.5 1.5 1.5 1.5
Mug Hot & Cold Beverages 3 3 2 2 2
Coffee/Tea Saucer Underliner for Cups, Bouillon, Tray Fruit 3 3 2 2 2
4 ¼” – 5″ Fruit “Monkey Dish” for Vegetables, Fruits, Puddings, Desserts, Bake & Serve 2 3 6 2.5 3
6 1/8″ – 6 ½” Grapefruit Soup, Cereal, Fruits, Small Salads, Desserts, Pot Pies, Stew, Shortcake 1 1 1.25 1 1.25
4 ¾” – 6 ¾” Bowl Fruits, Vegetables, Cereal, Casseroles, Salad, Desserts, Bake & Serve 1 1 .5 1 1
8 7/8″ – 9 ¼” Rimmed Soup Bowl A la Carte Soup, Salad, Pasta, Chili, Oyster Stew, Bouillabaisse .5 .5 .5
Pot: Tea, Coffee Hot & Cold Beverages .33 .33 .33
3 ½ oz. Creamer (Pitcher) Cream for Beverages, Syrup, Melted Butter .5 .5 .5
Service Plate Tabletop Decoration, Place Plate, Serving Plate, Special Presentations 1.5 1.5 1.5