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The furniture used in a restaurant where guest usually sits and takes their food and beverage item is known as restaurant furniture. It must be chosen according to the needs of establishment. It is also the part of the décor of the restaurant. The kind, quality, and design of furniture used largely affect the atmosphere of the restaurant.
The furniture is mostly made up of metals, including aluminum, steel, and brass and also gaining popularity as dining room furniture. Similarly, plastics and fiberglass are now being used extensively for producing dining room chairs and tables. They are certainly durable, light, and easy to clean and stack. They are available in a large range of colors and designs and are relatively inexpensive.
The selection of furniture depends on upon the following points:
Some common types of furniture used in restaurant are:
A chair is raised furniture which is used to sit on, commonly for the use by one person. Chairs often have the seat raised above the floor level, supported by four legs and could have a different shape depending upon what type of furniture it is. The dimension of the chair should be relative to table dimension. The chair seat should be 18 inches from the ground, the height from the ground to the top of the back is 1m (36 inches) and the depth from the front edge of the seat to the back of the chair is 46cm (18 inches). It enables the guest to sit and eat comfortably.
Tables come in three main shapes. They are round, square and rectangular. The size of the table normally depends on upon the space available and the service provided.the ideal sizes of tables are as follows:
76cm* 76cm (2ft6”* 2ft6”) for 2 pax
1m*1m (3ft*3ft) for 4 pax
1m (3ft) in diameter for 4 pax.
1.52m (5ft) in diameter for 8 pax
137 cm* 76 cm (4 ft 6”* 2 ft 6”) for 4-6 people
180 cm*7 cm (6 ft * 2 ft “) for 6-8 people
The sideboard/ side station/ dummy waiter is located at any convenient position in the restaurant. It is made up of good quality of wood. It consists of an upper shelf, drawers, lower shelf, dirty linen section, etc. It is generally used to hold various types of F&B service equipment such as tableware, cutlery, glassware, linens, accompaniments and other related materials required for guest services. The style and design of a sideboard vary from establishment to establishment.
Fig: Side station (source: www.tripadvisor.be550 × 309)
Fig: napkin / serviette (source: www.linencare.com)
The linen used in the restaurant is called restaurant linen. Mostly cotton and damask are used in the restaurant for almost all purposes because of its absorbent quality.
The main items of linen used in restaurant are as follows:
"Restaurant furniture, food and beverage linen." Oli, Gopal Singh and B.B Chhetri. Hotel management. revised edition 2015. Kathmandu: Buddha publication, 2015.
Roopesh Shrestha and Basant P . Joshi. (2005 A.D). Fundamental of hotel management.Bhotahity, Kathmandu: Sukunda Pustak Bhawan.