Commercial flatware selection sounds simple until you start tracking replacements and realize some sets cost less upfront but create more work and spend over time. Some bend more easily during heavy use. Others lose their shine sooner. Only a few hold up through years of dishwashing and handling. For hotel procurement managers and restaurant teams, which stainless steel grade and weight will match your concept and still last in daily service is a practical question. This guide breaks down commercial flatware, including stainless steel flatware grades, weight, and durability. You will also learn how to choose the right set for your restaurant so your hospitality tableware stays consistent across service and reorders. Stainless Steel Flatware Grades: 18/10 vs 18/8 vs 18/0 After you notice the look and feel of your commercial flatware, the next question is always the same. Will it stay that way after months of dishwashing and daily handling? That answer depends more on stainless steel flatware grades than on pattern or finish.  If you want a reliable restaurant flatware selection process, start here first, because the grade is what drives corrosion resistance, shine retention, and long-term flatware durability in hospitality tableware. 18/10 Flatware (Premium Standard) 18/10 flatware is the option many hotels and fine dining rooms default to when they want a polished, high-end look that holds up. It keeps its shine longer and handles frequent dishwashing well. If you often serve acidic foods, or if you want your hospitality tableware to look consistent across every service, 18/10 is usually the safest pick. It also feels more substantial, which many guests associate with quality. 18/8 Flatware (Balanced Choice) 18/8 is the practical middle ground. It performs well in busy dining rooms, looks clean on the table, and usually comes in a wider range of patterns. If you are managing a procurement budget but still want strong flatware durability, this is the grade many operators land on. You may see it listed as 304 stainless steel in supplier specs. 18/0 Flatware (High-Volume, Budget-Friendly)  18/0 flatware is chosen when loss and replacement are part of the reality, like cafeterias, schools, and quick service. It can be more prone to spotting and wear over time, so you plan for more frequent replacement. One practical advantage is that 18/0 is magnetic, which can help if your dish area uses magnetic retrievers. Flatware Weight Categories and Performance  Flatware weight comes from metal thickness, not from stainless steel flatware grades. In commercial flatware, weight affects how often your team replaces bent forks and how well your set stands up to service.  You can have 18/10 flatware that feels light, and 18/0 flatware that feels substantial. Here’s how to determine which flatware works best for your restaurant.  Forged Flatware (Ultra-Premium, 70 to 90 grams) Forged flatware is made from a thicker piece of steel, so it feels solid and resists bending. In practice, this is what you choose when your dining room is selling an experience, and you want the guest to feel it in their hand.  For instance, a fine dining restaurant serving steaks every night will notice fewer damaged pieces over time. The trade-off is that forged commercial flatware can feel heavy for some guests, especially in older audiences, and it sits at the top end of most procurement budgets. Extra Heavy Weight Flatware (Premium, 60 to 80 grams) Extra-heavy flatware gives you a premium feel without going fully forged. This is a common choice in hotel programs and upscale casual concepts because it balances flatware durability with cost control. For example, if your hotel has a breakfast outlet and a dinner outlet, an extra-heavy restaurant flatware selection helps both spaces feel consistent. It also holds up well in busy dishwashing cycles, which matters when volume is high. Heavy Weight Flatware (Standard, 55 to 70 grams) Heavyweight is the practical sweet spot for many operations. It feels substantial enough that guests read it as quality, but it is not so heavy that it feels bulky. A bistro with steady turnover, or a catering company that needs reliable hospitality tableware for repeated events, often lands here. If you want commercial flatware that performs well across most menus, this is usually the safest starting point. Medium Weight Flatware (Budget, 40 to 55 grams) Medium-weight flatware is built for cost and replacement flexibility. It can work in cafeterias, schools, and quick service settings where loss is expected and the priority is keeping inventory moving. The limitation shows up when food requires pressure. For instance, a medium-weight dinner knife and fork can bend more easily during steak service, which increases replacement needs over time. Forged vs Stamped Flatware Construction for Restaurants After you choose stainless steel flatware grades and flatware weight, the next decision in restaurant flatware selection is flatware construction. Construction is about how the piece is formed, and it affects bending, long-term wear, and how the pattern holds up through commercial dishwashing. For hotel procurement teams and catering operations, this is one of the easiest ways to predict flatware durability. Stamped Flatware Construction (Most Common in Commercial Flatware) Stamped flatware starts as a flat sheet of steel that is cut into shape, then pressed to form the handle design. It is fast to produce and easy to scale, which is why most commercial flatware programs use stamped patterns. For example, if you are buying hospitality tableware for a busy restaurant or a hotel buffet, stamped construction paired with heavyweight flatware can perform well in daily service. The key is to avoid thin economy sets. With the right weight and grade, stamped flatware can still feel professional and stay stable through repeated washing and handling. Forged Flatware Construction (Premium Build)  Forged flatware is made by heating and shaping a thicker piece of steel, which creates a stronger utensil with more resistance to bending. The pattern is formed through the handle, not only pressed onto the surface. In practice, this matters when the flatware sees high pressure and constant use. For instance, a fine dining room using