The thrift store around here often has lacquered wooden chop-sticks, too.
Most of their boxes of flatware are just a lot of stainless, but you'll find silver plate in there pretty often. You'll probably want to look at its outer edges, the plate wears off and then you've got some other metal underneath (usually an alloy called 'melchior' which tastes okay to me) and you might hate it.
You might ask older family members if they've got real silver, or plate. I have tonnes of it, 'cause I'm the only person in my generation who cares, but previous generations were obsessed with spoons. I know a living person who is obsessed with spoons (and interested in mine because some of them are coin-silver and approaching 300 years old) who is forever finding isolated examples of special patterns on ebay and showing them off to me.
The solid sterling stuff is worth a tidy bundle in an emergency, too, and it's superior because of some ephemeral quality of resonance-to-the-touch. Get silver plate for soup-spoons and for stirring when cooking, though, the solid silver conducts heat too well, the handles becoming unpleasantly hot.