Q: How many types of hors d'oeuvre should I serve?
A: For fewer than eight people, one or two types of hors d'oeuvres are fine. For eight or more people, serve four kinds, with one from each of the following categories: fish or shellfish, cheese, vegetables and meat.
Q: How many should I make?
A: A good rule of thumb is 6 to 8 pieces per person per hour.
Q: How big should they be?
A: Bite-size is ideal, especially for crumbly or delicate hors d'oeuvres. The exceptions are things that can be dipped, like endive spears.