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 - -


Table Setting Guide

Ever wonder how to properly set a table? Well here is a handy diagram.
Ever wonder how to properly set a table? Well here is a handy diagram.

Click here for a printable PDF version.


  • 01 - Teaspoon
  • 45 - 1-Pc Knife
  • 05 - Dinner Fork

Banquet or Brunch

  • 01 - Teaspoon
  • 45 - 1-Pc Knife
  • 05 - Dinner Fork
  • 06 - Salad Fork


  • 45 - 1-Pc Knife
  • 05 - Dinner Fork
  • 06 - Salad Fork


  • 01 - Teaspoon
  • 07 - Dessert Spoon
  • 45 - 1-Pc Knife
  • 05 - Dinner Fork
  • 06 - Salad Fork
  • 10 - Butter Spreader


  • 01 - Teaspoon
  • 45 - 1-Pc Knife
  • 05 - Dinner Fork
  • 06 - Salad Fork
  • 10 - Butter Spreader


  • 01 - Teaspoon
  • 07 - Dessert Spoon
  • 45 - 1-Pc Knife
  • 451 - Euro Knife
  • 051 - Euro Fork
  • 05 - Dinner Fork
  • 11 - Butter Knife
  • 06 - Salad Fork
  • 10 - Butter Spreader


Care & Cleaning

Stainless Flatware

To retain a quality product, please follow process below

Download a printable version of the Stainless Steel Care & Cleaning Instructions!


  • Slotted cylinders in a rack-suitable for sink or dishwasher use makes it possible to wash, transport, and dispense flatware with minimum handling.
  • In a system where flatware is washed and stored in the same cylinder, the flatware should be sorted into the cylinders utensil side down to prevent hand contamination after cleaning.
  • In a system where flatware is transferred from cleaning cylinder to a storage cylinder by flipping it over, it should be sorted in the cleaning cylinder utensil side up, so that it will eventually be stored utensil side down.


  • Remove all food remnants before presoak but avoid using steel wool or metal scrapers.
  • Flatware should be pre-soaked immediately following its removal from the table.
  • Flatware should not remain in presoak for longer than 10 min.
  • Use presoak compound suggested by manufacturer of your detergent.
  • Do not use presoak containing silver de-tarnishing agent on stainless.  These products cause severe corrosion to flatware. 
  • It is very important that only a plastic or stainless steel pan is used for pre-soaking. NEVER USE AN ALUMINUM PAN.
  • Make sure liquid or powder compounds are completely dissolved before flatware is placed in presoak.
  • Change presoak frequently.  Chemicals accumulate in the presoak and may cause harm.


  • After pre-soaking, immediately load flatware loosely into vertical cylinders.
  • Wash your flatware in hot water and a good cleaning agent.
  • Use a nonabrasive or noncorrosive cleaning agent.
  • Check dishwasher temperature twice daily, and make sure it is above 130 degrees.
  • Low temperature or chlorine bath dishwasher systems are ok to use with our flatware. The sanitizing agent used in these systems can however be harmful to stainless steel if not used properly.


  • The clean flatware should then be rinsed in water of at least 180 degrees.
  • A wetting agent may be added to the rinse to prevent minerals in water from staining the flatware.
  • Should you have very hard water, a softener is recommended.
  • Make sure flatware in cylinders is loosely packed to allow air drying.
  • Shake racks to remove any water.
  • To prevent corrosion and film build-up, flatware MUST be rinsed thoroughly and dried immediately after rinsing.


  • Always store stainless flatware in a dry area.
  • Always store flatware tines, bowls, and blades down.
  • Flatware must be clean and dry before storing.
  • Make sure you have the proper amount of flatware for rush periods.



If you are using a low –temp or chlorine bath type dishwashing system, take great care in following the manufacture’s instructions. An over concentration of sodium hypochlorite (Bleach), the active sanitizing agent of these systems, will attack most metal tableware, improper use, or faulty equipment functioning, will cause staining or corrosion of even the finest stainless steel.



Deep Freeze Bowl

    The Deep Freeze bowl has three walls. The outer air chamber prevents the bowl from sweating while keeping the inner gel chamber frozen.  Pre-freezing the bowl for a minimum of 4 hours or more will give the best results.


  • Put Bowl in 0° F freezers until the gel has frozen, 4 hours or longer.
  • Put food pre-chilled to 34°F in the bowl.
  • Stir food every 30 minutes for best results.
  • Food should stay cold(under 41°F) uncovered for 3.5 hours or longer depending on ambient temperature of room and amount of food sampled.
  • Use of lid could extend time food stays cold.

Care & Handling

  • Bowl can be placed in commercial dishwashers, either high temperature or low with a good drying agent in the final rinse.
  • Wash by hand with soap and water.
  • DO NOT use ammonia, bleach, stainless polishes or any other harsh chemical as they can ruin the factory finish.
  • DO NOT HEAT BOWL as it could damage gel effectiveness or bowl construction and voids factory warranty.

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