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G&A Table Seating Guide
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«Rule of thumb» for most restaurants:
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60% = Dining Room Total Area
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40% = Kitchen, Cooking, Storage, Preparation Total Area
Recommended square feet PER PERSON for different venues:
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Fine Dining: 18 - 20 Square Feet
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Counter Service: 18 - 20 Square Feet
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Table Service, Hotel/Club: 15 - 18 Square Feet
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Full Service Restaurant Dining: 12 - 15 Square Feet
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Fast Food Minimum: 11 - 14 Square Feet
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Banquet, Minimum: 10 - 11 Square Feet
Immediate Guest Space
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Allow 18” from edge of table to chair back for guests.
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Allow 24-30” for lateral seating. Note arm and oversized chairs may require more space.
Table Spacing
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Allow 42” between edges of square tables.
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This allows 6“ for chairs to pull out.
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Allow 60” between edges of square tables with service aisles.
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This allows 26” for service aisle.
Table Spacing
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Allow 24” between corners of diagonal tables without service aisle.
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Allow 30” between corners of diagonal tables with narrow service aisle.
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.