If you are catering or hosting an event, here are some general rules that will help you get the proper amounts without running out, or buying too much.
- Shrimp Cocktail: 5-6 per person
- Steak: 8 oz per person – Most cooked medium
- Pasta: 8 oz per person
- Vegetable: 4 oz each (eg) broccoli
- Potatoes: 4 oz each
- Dessert: 1 slices pie or cake, or 2 scoops of ice cream
- Non-alch drink: 16 oz each
- Salad: 2-3 C each
- Sandwiches
- 2 slices of bread per person
- Top Slice or Bun
- Honey Mustard, Ketchup, or Mayo
- Crust to crust is a must
- Bottom Slice (in order)
- Cheese on the bottom slice – with a little overhang
- Meat (eg) ham – piled, not flat
- Tomatoes – salted, and on top of the meat
- Lettuce on top of the schmear layer
