Page 37 - Waiter-Learner Manual (ENGLISH).indd

MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE

A par stock of linen is provided to each outlet for smooth functioning. Care should be
taken to store it carefully to avoid misuse.

3.5 Restaurant Furniture

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

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