It will be a buffet dinner for 175 people at 7:00pm on a Friday in November. My boss estimates that 50-60 of these people are going to be early to mid-twenties or late teens, because they are guys from his son's fraternity and their guests. Also, I'm not sure about the rest of his family, but my boss is a pretty big guy and so is his son.

I have two potato dishes, gravy, macaroni and cheese, two salads(both lettuce based), two vegetables, cole slaw, and rolls as per request. I'm going to stick with full portions from your tables for everything but meat, because worse case scenario I can freeze it up or send it home with the guys. However, the meat portions are driving me crazy.

The meat is expensive, so I would like to improve accuracy. I noticed you had instructions for 2 meats, but I think that 8 ounces per guest will not be enough in this case. We will be serving sliced ham, Swedish meatballs(1 inch), and a mix of chicken thighs and legs on the bone. I'm going to buy leg quarters, but I'm planning on separating them. A leg quarter is pretty large, so this way they can try all three meats without wasting so much.

Young guys scare me because their intake is so sporadic, but I'm sure there will be some normal eaters. Also I would think the guests of the young guys will eat less, because they will be surrounded by peers instead of family. I know I was a fickle public eater in college, particularly when I was all dressed up and in front of my boyfriend. Thank goodness I grew out of that! :)

sliced ham, 1 pound ready to eat per 4
Swedish meatballs(1 inch), 1 pound per 4
chicken thighs and legs on the bone, 2 quarters per 3 people, largish ones