3 - 2 . 1 ACTIVITIES AND USES ANTICIPATED: Breakfast, lunch and dinner
s e r v i c e for club members.
Lunch is typically cafeteria or scramble
s e r v i c e , b u t a large club may also provide table service. Dinner is
typically table service.
Service variations provided, according to size
and local management, m a y include a sandwich or do-it-yourself steak
service at lunch.
D i n n e r may include a sandwich service, and special
m e a l service nights (e.g., Italian, Chinese, French, German, Luau, etc.)
3-2.2 CHARACTER OF SPACE:
D e c o r may vary greatly according to local
taste and management, b u t a subdued traditional atmosphere is typical.
L o w general lighting levels may be effectively supplemented by table
T h e dining space should be visually subdivided into groups of
3 0 - 4 0 people to provide a more intimate atmosphere; this is particularly
i m p o r t a n t with a vary large dining room.
A variety of dining arrangements
is also desired-- tables for two, four, or six.
It is useful to provide
t a b l e s for two that can easily be arranged into tables for four or six.
G o v e r n e d by requirements of table,
c h a i r , a n d equipment locations, together with staff and
S e e Figures 3-5 and 3-6. Maximum
aspect ratio: 2:1.
(Aspect ratio is defined as the ratio
b e t w e e n the length and width of a rectangular space.)
3-2.3.2 Sizing of Spaces
E s t i m a t e number of sittings per meal.
A s s u m e 80% occupancy per sitting to establish
number of seats.
Thus, number of seats is 125% number
o f meals.
Allocate area/seats as follows:
h i g h standard
g o o d standard
b a n q u e t seating
* includes area for aisles
N o t e that Figures 3-5 and 3-6 show examples of minimal
d i m e n s i o n s of table space layout.
In practice, layouts
a d h e r i n g to the allowances above have been found to
p r o v i d e appropriate space.