Piece Requirements
The Table below is based on standard restaurant place settings. Your specific need may vary according to the individual operation and what food you serve on the menu.
Your reserve stock should be at least 25% of that in active service.
How this works:
1.Pick column that best describes your facility.
2.Multiply the number of seat you have by the number in the rows below.
3.These numbers are rough requirements for how many pieces you need.
| Item Description | Hotel Dining Rooms | Good Restaurant/ Coffee Shop | Smaller Operation |
|---|---|---|---|
| Teaspoon | 5 | 4 | 4 |
| Dessert or Soup Spoon | 2 | 2 | 2 |
| Tablespoon | 1/4 | 1/4 | - |
| Iced Teaspoon | 1-1/2 | 1-1/2 | 1 |
| Demi Coffee Spoon | 2 | - | - |
| Bouilloon Spoon | 2 | 2 | 2 |
| Utility/Dessert Fork | 3 | 3 | 3 |
| Restaurant Fork | 3 | 3 | 3 |
| Salad Fork | 1-1/2 | 1-1/2 | - |
| Cocktail Fork | 1-1/2 | 1-1/2 | 1-1/2 |
| 1-Pc Knife | 2 | 2 | 2 |
| Butter Knife/Spreader | 1-1/2 | - | - |
