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Types of Rooms
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A workstation has three basic components: a task surface for writing or spreading materials,
an area for the computer, and ling cabinets for storing ofce materials and personal belong-
and their drawers extend the width of a letter, legal, or ledger le folder. Pedestals les open
into the open position. When specifying ve-drawer les, it is better to choose lateral les for
Freestanding Furniture
Freestanding furniture does not require
panels or partitions to make different
congurations of workstations
Panel-Based Systems
Panel-based systems dene worksta-
tion boundaries with low partitions.
Horizontal surfaces, les, and storage
units are attached to the panels to
complete the workstation.
Table-Based Systems
Table-based systems are suited to
collaborative environments where
interaction with colleagues is required.
Depending on the system design, les
and storage units can be placed under-
neath or alongside the table.
Furniture Systems
Whether incorporated into a private ofce or into an open plan, modular furniture offers ex-
ibility for an ofce environment. There are three basic types of modular furniture systems:
freestanding, panel-based, or table-based. Each type of design incorporates features needed
at a workstation, such as hinged grommets, cable troughs, adjustable legs, and tackable
surfaces.
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10 8
THE INTERIOR DESIGN REFERENCE + SPECIFICATION BOOK
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RESTAURANT ENVIRONMENTS
Restaurant types range from utilitarian fast-food purveyors to full-service restaurants with
elaborate themes. Restaurant design encompasses a great number of issues regarding
adjacencies, kitchen layouts, lighting, acoustics, and so forth. The interior designer must be
familiar with each, especially with the dimensional criteria for seating layouts.
Before planning the seating layout, the designer must understand the restaurant concept. The
concept should dene the type of dining experience offered, the intended clientele, the hours
of operation, and the menu. If the restaurateur’s idea is to put the workings of the chef on
display, for example, then the seating should be arranged so that the kitchen is visible from
every table. Equally, the spacing between tables can have a substantial impact on the charac-
ter of a restaurant. Tables closely packed will result in a loud and lively space, since patrons
need to compete with their neighbors to be heard. Conversely, tables spaced far apart tend to
separate diners into quieter pockets of conversation.
Types of Seating
Restaurant seating falls into three general categories: loose chairs, built-in seating (for
example, banquettes), and bar seating. Seat height is typically 17 to 18 inches (432 to 57 mil-
limeters) at a table or low counter. Bar seating typically ranges from 30 to 34 inches (762 to 864
millimeters) in height. All seats should be a minimum of 16 square inches (406 square millime-
ters). For the full-service dining experience, consider the use of padded seats and armchairs
for ease of getting in and out of the seat.
Tables and Counters
In the restaurant trade, tables are known as tops. The most common sizes are two tops
(seating two people) and four tops (seating four people). Beyond these sizes, tables are
typically combined or expanded. Some tables have ip-up corners, which convert a square
table seating four to a round table seating six people. Table height is typically 30 inches (762
millimeters). A square table with a minimum dimension of 36 inches (914 millimeters) across
can accommodate four people. A square table with a minimum dimension of 24 inches (610
millimeters) across is acceptable for two; however, 30 inches (762 millimeters) is preferable.
Smaller tables are acceptable when only drink service is provided. Counters range in height
from 28 to 36 inches (711 to 914 millimeters); however, the Americans with Disabilities Act
(ADA) requires that 60 linear inches (1 524 millimeters) of a counter be no more than 34 inches
(864 millimeters) high to accommodate patrons in wheelchairs.
Working Counter
Standing Counter
These sections describe ideal vertical dimensions. Please note that all vertical dimensions
are subject to local building code and accessibility regulations.
30"–34"
MINIMUM TABLE DIMENSIONS
Shape Seats W L
Square
Square
Round
Round
Round
Rectangular
Rectangular
Rectangular
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Before planning the seating layout, the designer must understand the restaurant concept. The
concept should dene the type of dining experience offered, the intended clientele, the hours
every table. Equally, the spacing between tables can have a substantial impact on the charac
-
need to compete with their neighbors to be heard. Conversely, tables spaced far apart tend to
864
square millime-
inches
Working Counter
Dining Counter
Standing Counter
Banquette
These sections describe ideal vertical dimensions. Please note that all vertical dimensions
are subject to local building code and accessibility regulations.
30"–34"
(610–864)
7"–9"
(178–229)
42"–45"
(1 067–143)
42"–45"
(1 067–143)
24" (610)
24" (610)
28"–38"
(711–965)
30" (610)
18" (457)
24"–30" (610–762)
60"–74" (1 524–880)
36"–48"
(914–1 219)
7"–9"
(178–229)
42"–45"
(1 067–143)
MINIMUM TABLE DIMENSIONS
Shape Seats W L
Square
2 24", 30" (610, 762) 24", 30" (610, 762)
Square
4 36" (914) 36 (914)
Round
4 36"–42" (914–1 067) dia.
Round
6 42"–48" (1 067–219) dia.
Round
8–10 66" (1 676) dia.
Rectangular
4 (2 per side) 30" (762) 42"–48" (1 067–219)
Rectangular
6 (3 per side) 30"–36" (762–914) 72"–84" (1 829–2 134)
Rectangular
8 (2 per side) 36" (914) 90"–106" (2 286–692)
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THE INTERIOR DESIGN REFERENCE + SPECIFICATION BOOK
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Typical Restaurant Layout
A
B
C
D
36"
(914)
24"–30"
(610–762)
6"
(152)
A Banquette
B Table Setting
C
Bar Seating
D Wall Seating
The plan notes minimal dimensions for access aisles, limited-passage,
and no-passage aisles. Wheelchair-accessible aisles are required from the
restaurant’s entry to the accessible seating and restrooms.
Design Considerations
Spacing between Tables
As long as the spacing between tables meets the minimum dimensions required for an access
aisle, the spacing is subjective and driven mostly by the restaurant concept. Full-service res-
taurants provide more space between tables for a comfortable dining experience, while fast-
food restaurants maximize the number of seats. The access aisle dimension is determined
by the local building code and by the ADA, which specifies a minimum width of
millimeters) in the access aisles and also requires that all accessible tables be located adja-
cent to an access aisle.
Interior Finishes
Interior finishes are the most tangible elements that a designer can use to describe the type
and quality of the restaurant. Certainly, materials appropriate for the public areas will differ
from those appropriate for the kitchen; but in both areas, fire-retardant materials must be
utilized. In addition to the quality of the materials specified, it is important to consider their
maintenance standards to ensure their suitability for the type of restaurant.
Lighting
The ambiance of a restaurant will be informed by the lighting design. Low-level mood lighting
is typical of fine dining, while bright lighting offers a more casual dining experience. Over the
course of a day, restaurants can change the lighting to suggest different moods. Most restau-
rant lighting is incandescent because of the warm tones that the lamps provide; however, fluo-
rescent lighting is more energy efficient and may be more appropriate in the kitchen areas.
Acoustics
The acoustics in a restaurant go hand-in-hand with the concept. In some restaurants, for ex-
ample, the reverberation of hard surfaces adds to the desired effect of the dining experience.
There are a number of ways to control the acoustics in an environment, as long as the desired
effect is understood. The simplest way to control acoustics is through sound-absorptive
materials. These can range from carpet on the floor to fabric paneling on the walls to sound-
absorptive tiles in the ceiling. Another strategy worth considering is to compartmentalize the
restaurant into different types of rooms with different noise levels to suit the various patrons.
36"
(914)
36"
(914)
36"
(914)
18"
(457)
18"
(457)
30"
(762)
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Types of Rooms
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Design Considerations
Spacing between Tables
As long as the spacing between tables meets the minimum dimensions required for an access
aisle, the spacing is subjective and driven mostly by the restaurant concept. Full-service res-
taurants provide more space between tables for a comfortable dining experience, while fast-
food restaurants maximize the number of seats. The access aisle dimension is determined
by the local building code and by the ADA, which specifies a minimum width of 36 inches (914
millimeters) in the access aisles and also requires that all accessible tables be located adja-
cent to an access aisle.
Interior Finishes
Interior finishes are the most tangible elements that a designer can use to describe the type
and quality of the restaurant. Certainly, materials appropriate for the public areas will differ
from those appropriate for the kitchen; but in both areas, fire-retardant materials must be
utilized. In addition to the quality of the materials specified, it is important to consider their
maintenance standards to ensure their suitability for the type of restaurant.
Lighting
The ambiance of a restaurant will be informed by the lighting design. Low-level mood lighting
is typical of fine dining, while bright lighting offers a more casual dining experience. Over the
course of a day, restaurants can change the lighting to suggest different moods. Most restau-
rant lighting is incandescent because of the warm tones that the lamps provide; however, fluo-
rescent lighting is more energy efficient and may be more appropriate in the kitchen areas.
Acoustics
The acoustics in a restaurant go hand-in-hand with the concept. In some restaurants, for ex-
ample, the reverberation of hard surfaces adds to the desired effect of the dining experience.
There are a number of ways to control the acoustics in an environment, as long as the desired
effect is understood. The simplest way to control acoustics is through sound-absorptive
materials. These can range from carpet on the floor to fabric paneling on the walls to sound-
absorptive tiles in the ceiling. Another strategy worth considering is to compartmentalize the
restaurant into different types of rooms with different noise levels to suit the various patrons.
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