furniture alignment

Alignment of chairs and tables. Essential requirement in the restaurant

Many times we focus on the food service, in how to decorate the dishes, finally in a series of important aspects in the restaurant and we ignore, so to speak, the furniture. 
Let me tell you that the pleasure at the table not only begins when the client reads the lettersee the Prices, enjoy a drink or taste food. The pleasure starts from the moment the customer is shown to his table and sits down.
If the table on which the also information plan what to eat and drink is not comfortable; does not have the necessary spaces to carry out certain movements or for the dependent to transit and serve or withdraw food, a long period of dissatisfaction begins, to which other factors will add (which must be corrected or improved to avoid reaching a unhappy ending).
It is for this reason that I want to share with you some questions related to the title of this post.
Alignment is nothing more than rationally and harmoniously placing all the furniture in a dining room.

Table shapes, capacity and places where they are used.

Square. For 4 people. They are mainly used in simple services, as they are easier to align and join to form large tables.
Circular. Up to 12 people. They are used in restaurants formal service and ceremonial tables.
Oval. Up to 16 people. They are used at ceremonial tables.
Rectangular. (8 people or more.) Very practical and allow a wide range of possibilities in its use. Example: Ceremonial tables, buffet, double, combined with the circular tables, bars set up in salons where buffet is served, for cabarets, large and small banquets, etc.
Bar Tables. They are generally circular and very small due to the limited inputs that are placed on them. Its size allows to increase the capacity of the room.
Disks and boards. They make it easy to enlarge a small table by quickly turning it into a larger one or changing the shape of the table surface with several units, to create squares, ovals, rectangles and circles.

Proportion of tables in the classrooms, aspects to take into account when locating them.

In all classrooms there will be a proportion of tables of various sizes, tables for 2, 4, 6 and more people.
En restaurants For formal service most of the tables will be 4 seats, 2, some 6 and if the place is large 1 for 8 people.
Example in 20 Tables
Number of Tables
People Capacity
Pax quantity.
4 people.
2 people.
6 people.
8 people.
In the restaurant of the Hotel, the number of tables for 2 people should be somewhat higher than in other places, given the composition of the groups of guests.
Example in 20 Tables
Number of Tables
People Capacity
Pax quantity.
2 people.
4 people.
6 people.

Aspects when locating them.

  • The placement in a linear way is rather used in places of lesser category, but not in the center of the first order where the shape will be elliptical or rhomboid.
  • Distribute them between the stations so that each group of clerks has tables of different sizes.
  • As a general rule, the larger tables will be located in the center of the dining room and from these in decreasing order until the smallest ones close to the wall are finished.
  • Do not put them near the sideboards, main entrances, kitchens and toilets.
  • Tables of different types and sizes are distributed in well-mounted halls in order to break the inelegant and unattractive monotony of tables set in series.

Alignment procedures and their benefits.

  • Use the floor line as a guide.
  • Draw an imaginary line taking as a reference the legs of the tables.
  • Take an object in the center of the table as a reference point.
  • Use a string.

Alignment by a floor line.

  • We place 2 legs of each of the tables on or next to the floor line taken as a reference.
  • With this alignment we match the corners of the tables obtaining a diagonal or rhomboid shape.

Alignment by an imaginary line taking as a reference the legs of the tables.

  • Align two tables at the beginning and end of the area where the rest will be placed.
  • Drawing an imaginary line between the legs of both tables, a partner located in one of the headboards tells the other where to put each of the intermediate ones. 

Alignment taking as reference point an object located in the center of the table.

To align by an object located on the tables, proceed similarly but taking as reference the object in question that is on each of them.

Alignment using a string.

The center of the room is looked for to place in the central table (greater) and starting from this with the help of a string the other tables are placed according to the determined distribution

The advantages of alignment are:

  • Fully use the furniture.
  • Make the most of the space without prejudice to the transit of users and workers.
  • Optimization of the workforce.     
  • Improves the appearance of the dining room.

How to calculate the capacity of users in a room.

The average user occupies approximately 1m² of space including tables and chairs, if we add 20 cm for the space occupied by the corridors, sideboards, etc., we see that in general 1.20m² per person is necessary.

Common measures that users occupy and installed capacity.

The measures are:
Restaurant Functional.
1.20 sqm
Restaurant deluxe.
1.44 sqm
1.00 sqm

The installed capacity is achieved as follows:

Formula: CI = L x H             Example: CI = 10 x 880  = 66.6
                        EO 1.20 1.20
CI = Installed Capacity. 
L = Length. A = Width.
EO = Occupational Space
Note: The number must always be even. Example: 63.6 approaches 64 and 64.4 approaches 64.

Care of tables and chairs.

  • The bullion tables they must be the same height and if there is a difference between them they are fitted with cork, wood or bottle crown caps.

To avoid deterioration:

  • Raise tables and chairs to move them from one place to another.
  • Never drag them.
  • When you put tables and chairs one on top of the other, invert the top one so that the contact is made by your plateaus and seats.
  • Avoid rubbing these against each other to avoid damaging the paint and the corners.
  • Do not sit on the tables.
  • Do not put your hands on the back of the chair.
You must take into account that:
Placing chairs on tables is done so that only a third of your seat is under the edge of the chair. The seats do not, because their arms prevent it.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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