When figuring out serving sizes, how do you account for some lost slices due to the support system? Do you average one slice lost per dowel? This is my first time using a stacking system and I'm not sure how to figure out the actual serving sizes. The number of guests is 150-160, so I was going to offer a 14, 12, 10 = 172 guests, or 14, 12, 8 = 158.
Thanks for your help!