How to Count a Place Setting
Per guest: one dinner plate, one salad plate, a charger if you want the layered look, fork, knife, spoon, a water goblet and a glass for each beverage service you are offering. Toasting with champagne means a flute per guest on top of wine glasses.
Add ten percent across the board. Between breakage, vendors eating on site and a guest setting a glass down and grabbing a fresh one, ten percent is the difference between a smooth service and a caterer rewashing mid-dinner.