Family-Style Serving Ware: What Every Table Needs

Family-style service feels generous: platters pass hand to hand, guests take what they like and the table turns into a shared meal. It also needs more of nearly everything except plates. Where a plated dinner needs 3 plates a guest, a family-style dinner needs about 1 to 2 plates but a full set of serving ware on every table. This guide lists the pieces and the space they need, for a wedding hall in the suburbs or a long table at a loft in Chicago.

Table setup, top down

The checklist per table

For 100 guests, that is about 13 tables of 8 and roughly 50 serving pieces. See the larger numbers in serving platters and bowls.

Table size matters

A 60-inch round is too small for family-style. A 72-inch round gives about 18 inches in the center for dishes after the place settings. A long banquet table works well because dishes can line up the middle; see our tablecloth size chart for 8-foot cloths. A farm table is the classic look, and works with a runner and no cloth.

Dishes that work

• Roasted meats sliced on a platter.
• Pasta and grains in wide bowls.
• Salads in large bowls with servers.
• Roasted vegetables on long platters.
• Sauces in small bowls with spoons.

Foods that must stay hot work less well, because a table of 8 takes 15 to 20 minutes to finish a dish. Ask the caterer to refill platters, or serve smaller dishes in waves.

Plates and flatware

Guests use one dinner plate for the whole meal, so a salad course is served on the same plate or in a bowl. That cuts down the plate count. Reduce flatware too: one fork, one knife, one spoon is enough. See casual place setting diagram. Chargers get in the way, as covered in are charger plates worth it.

Washing and pickup

Platters are large, and they come back greasy. Scrape and stack them in the crates with a divider. Many companies ask you to remove any foil, parchment or wax. Read the rules in do you wash rental dishes.

Staff and flow

Family-style needs servers to bring the dishes out at once and refill. A plated dinner can run with fewer staff but needs more plates. Ask your caterer for staff counts and plan a pass-through space. In a Chicago venue with narrow aisles, a 72-inch round plus servers needs more floor space than a 60-inch; see place setting spacing for spacing basics.

Common mistakes

The usual errors are too-small tables, too few utensils and cold food. Count utensils separately from platters, since one spoon on a table of 8 means a long wait. Keep trivets handy so hot dishes do not mark the linens. Tell your caterer the table size so they can plan dish quantities and bring the right platters. Plan where empty dishes go, because they pile up on the table fast. A side cart for used platters keeps the table open.

Plan family-style with tables and dishes

Book a free 15-minute seating call and we will help you pick table sizes and count serving ware, or request a quote for your Chicago-area event.