COMMERCIAL SEATING PRODUCTS

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G&A Table Seating Guide

  • «Rule of thumb» for most restaurants:

  • 60% = Dining Room Total Area

  • 40% = Kitchen, Cooking, Storage, Preparation Total Area

Recommended square feet PER PERSON for different venues:

  • Fine Dining: 18 - 20 Square Feet

  • Counter Service: 18 - 20 Square Feet

  • Table Service, Hotel/Club: 15 - 18 Square Feet

  • Full Service Restaurant Dining: 12 - 15 Square Feet

  • Fast Food Minimum: 11 - 14 Square Feet

  • Banquet, Minimum: 10 - 11 Square Feet

The traffic path between occupied chairs should be at least 18 inches wide. Leave 4 – 5’ between tables (This figure includes chair space). To determine area for wait stations: 1 small station (6 - 10 Sq ft) per 20 diners:1 large central station (25-40 Sq ft) per 60 diners. In determining the length for a bar, allow 1’8” -1’10” per person (standup), or 2’ per bar stool.

Immediate Guest Space

  • Allow 18” from edge of table to chair back for guests.

  • Allow 24-30” for lateral seating. Note arm and oversized chairs may require more space.

Table Spacing

  • Allow 42” between edges of square tables.

  • This allows 6“ for chairs to pull out.

  • Allow 60” between edges of square tables with service aisles.

  • This allows 26” for service aisle.

Table Spacing

  • Allow 24” between corners of diagonal tables without service aisle.

  • Allow 30” between corners of diagonal tables with narrow service aisle.