RESTAURANT FURNITURE(HOW TO CHOOSE & WHAT)

Furniture must be chosen according to the need of the establishment. Very often by using
different materials design and furnish and by careful arrangement one can change the
atmosphere and appearance of the food service area to suit different occasion.

Common restaurant furniture:

Chair

1. A chair seat: 46’ (80 inch) from the ground
2 Wide: 46’ (18 inch).
3 Height: 1 meter (39 inch) from the ground to the top.

4 Depth: 46’ (18 inch) from the front edge of the seat to the back of the chair.

Table

1 Round table: 1 meter (3 feet) in diameter- to seat 4 people.
2 Square table: 76 cm (2 feet-6 inch) square to seat 2 people, 1 meter (3 feet)
square to seat 4 people.
3 Rectangle Table: 13 cm x 75cm (4 feet-6 inch x 2 feet- 6 inch) to seat 4 people.
Mainly used for banquets to which extension would be added for longer parties.
4 Oval Table
5 Serpentine table

6 Conference table

Side Board (Dummy Waiter)

The side board is a piece of furniture with shelves & cupboard, specious enough to hold
all the linen, cutlery, crockery, glassware, chinaware etc. The style and the design of the
sideboard vary from one establishment to another. It depends upon the style of the service
and the menu offered the number of waiters/waitress working from the sideboard, the

number of table to be served from one sideboard, the amount of equipment required.

Bar and Bar Equipment

Bar serves alcoholic and non-alcoholic drinks to the guests. It is an important part of the
restaurant in generating revenue. It is located in the lounge, public area or in front of
Food and Beverage outlet.

Types of Bar


The various types of bars in operation are:

1. Fixed - a permanently sited, fully operational bar. This is usually the main bar.
2. Cocktail - a specialist bar, also permanently sited, possibly near the restaurant.
Usually smaller in size than the main bar.
3. Dispense - an area, where drinks are dispensed only to service staff, for example,
sited in a restaurant but not accessible to guests.
4. Temporary - set up for a specific purpose, for example, in a function room.

Bar equipment


Different types of equipment used in the bar to serve beverages are as follows:

Measures or portions of Spirits

Spirits (whisky, gin, vodka, rum, etc.) must be sold in specific measures and multiples
thereof. These measures vary from country to country. The standard measure is 20 - 25ml
for a single and 40 - 50ml for a double measure. A notice should be displayed indicating

the measure being used in the establishment. Measures are also called shots or tots.

Thanks 
Rafi Meethal