The Catering & Events Guide
Setting the Table
for 200
How much to order, what to put on which table, and how to make disposables look like they belong at a wedding.
Running out of forks at table 14 is the kind of thing a bride remembers forever.
Catering is restaurant service with no second chances. There's no back room to run to, no "we'll bring that right out." Whatever you packed is what you have. So the whole job comes down to two questions: how much, and what kind. This guide answers both.
Step 1: Count per guest, not per event
The easiest way to plan is to work from a per-guest number, then multiply. These are common rules of thumb for a seated or buffet dinner with drinks and dessert. Adjust for your menu.
| Item | Per guest | 50 guests | 100 guests | 200 guests |
|---|---|---|---|---|
| Dinner napkins | 1.5 | 75 | 150 | 300 |
| Beverage napkins | 3 | 150 | 300 | 600 |
| Cups | 3 | 150 | 300 | 600 |
| Dinner plates (9") | 1.5 | 75 | 150 | 300 |
| Small plates (7") | 2 | 100 | 200 | 400 |
| Bowls | 1 | 50 | 100 | 200 |
| Cutlery sets | 1.5 | 75 | 150 | 300 |
Step 2: Match the table to the event
The same 200 guests need very different tables depending on the occasion. Here's how we'd set three of the most common.
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The restroom is part of the event
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Confirm the headcount and menu. Run the per-guest math, add 10%, and place the order.
Open every case and count. Check colors against the theme. Pack by station: bar, buffet, tables, restrooms.
Keep one "rescue box" with extra napkins, cutlery and cups behind the bar. You'll use it.
Guests won't remember the napkin count.
They'll remember that nothing ran out.
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