How much crockery and glassware do you need?
Working out hire quantities is easier than it looks. Start with your guest count and your menu, then add a little spare. These rules of thumb will get you most of the way.
Rules of thumb per guest
| Item | Allow | Notes |
|---|---|---|
| Main course plate | 1 per guest | Our 28cm plates suit main courses. |
| Starter or dessert plate | 1 per guest, per course | Only if each course is served on its own plate. The 22cm rim plate suits both. |
| Knife and fork | 1 of each per guest, per savoury course | Add a spoon or fork for dessert. |
| Tea spoon and cup | 1 of each per guest, if serving hot drinks | Allow for refills only if cups are being reused. |
| Wine glass | 1 to 2 per guest | Closer to 2 if guests keep different glasses for different drinks. |
| Champagne flute | 1 per guest | For a welcome drink or toast. |
| Bar glasses | 2 to 3 per guest | Depends on the length of the event and the drinks served. |
These are guides, not rules. Your menu, running order and whether guests keep the same glass all evening all change the numbers, which is why we build every quote around your event.
Plan around your menu
Write down each course and what it is served on, then count plates, cutlery and glasses for each. A three-course meal with tea and coffee needs more than three plates per guest in total if courses are cleared and served on separate crockery.
Always add a spare
A small buffer on plates, glasses and cutlery avoids last-minute stress. Our packages include spares as standard, and for piece-by-piece orders we will recommend a sensible margin.
Ready to price it up?
Browse crockery, glassware and cutlery, check the hire prices, or tell us your guest count and menu and we will do the maths for you.
Quick answers
Should I hire extra pieces as spares?
Does the number of courses change the quantities?
Not sure what you need?
Share your date, guest count and menu and we will recommend quantities and send an itemised quote.