Rules of Thumb for Food and Drink

Keep these figures and tips in mind as you plan for any occasion.

1. Drinks. One 750 ml (fifth size) bottle of wine will serve six 4-ounce glasses. One 750 ml (fifth) of liquor will pour thirteen 2-ounce drinks. Most guests will average about three drinks each (or about a drink an hour). If you are serving only wine, allow about half a bottle per person.

2. Ice. One 5-pound bag of ice will fill about twenty 12-ounce glasses.

3. Nibbles. Guests will eat about four or five hors d’oeuvres in an hour and a half. For a three-hour party, with 30 people, you’ll need 300 pieces. Plan to serve four or five different kinds of hors d’oeuvres at a cocktail party where food will be passed.

4. Create food stations. Make things a bit easier on yourself by placing attractive and tasty dips around the room. If your guests can help themselves to a platter of fresh vegetables or cheese board, you won’t have to pass hors d’oeuvres every minute.

5. Think variety. Mix flavors, textures, and temperatures. If you have two cold dips in the room, for example, pass some hot hors d’oeuvres. If you’re serving spicy salsa, offer some mild canapes too.

6. Don’t scrimp on shrimp. If you are serving fresh shrimp with cocktail sauce, allow for at least six or eight shrimp per person—no matter how many other hors d’oeuvres you serve. Even the daintiest and most genteel of guests has been known to hover over the shrimp platter.