The size and dimensions of a table are the most custumizable pieces in a design project.
In general, there are two ways to figure your correct fit - either by determining what will fit the space or by the number
of people you are looking to seat (and in some cases, both come into play). Below are some general guidlines to get
you started...
With most rectangular tables, the general consensus for a diner's spacing at a table is 20 - 24",
with 12" of dining depth at the end of a table. Using that formula, we can look at a six foot long table (2 @
12" at each end and 2 diners down each side - 2 @ 24") and determine it will comfortably seat six people.
A 7' table will also seat 6, but could probably "squeeze in" 8 for holidays or special gatherings - especially if
you are using benches as your seating. An 8' table would comfortably seat 8, and a 10' table would comfortably seat
10 - 12. Another factor which fits into table length is if the table has legs or is a trestle-based design. A
legged table, with legs on the corners, tends to accommodate comfort a little more for the times you are seating alot.
With a trestle table, it always seems 4 people are "straddling" the trestle base. This tends to only affect
when you have the maximum occupants at the table, but it is something to take into account. Another factor when figuring
your length is to determine the space it will be residing in. The suggested clearance around all four sides of a table
to move around is 48". This spacing allows easy movement even with diners sitting at the table.
Width
The width of a dining table is one of those features that varies with both style and practicality.
It seems over the last few years, the style has shifted for fashion to favor narrower tables (30"-36" wide).
I try to recommend to clients to think about how they serve their meals and, even more-so, how they like to entertain their
family and guests. My family has always been one to bring all the food to the table with the "turkey-in-the-center-of-everything"
type of dining. Giving one foot of depth for each diner (on each side) and 18" to 24" of "platter"
space in the center, a table's width could vary from 40" to 48" wide. The downsize of a wide table, though
is that it may make guests feel like they are sitting in the next county when trying to have a conversation across the table.
In contrast, my wife's family, (in true southern style), prefer to keep the food in the kitchen and just serve like a buffet.
With that in mind, tables could range as narrow as 30" to 36" wide (any norrower would have knees bumping across
the table) and still comfortably seat everyone. This would also make after dinner conversation a whole lot more
personal with everyone closer face to face.
Height
Height is the one measurement where there is some accepted constants. In general, desks or writing
tables will be between 29"-30" from the floor to the top surface of the table. Dining tables will be between
30"-31", while countertops, kitchen islands and work tables are 36"-37" (this is a good work height for
standing). The dining table height is based upon a standard chair height (from the floor to the top of the seat) of
17". If you are using taller or shorter chairs, table height can be adjusted to compensate. The other height
measurement, more important to legged table with an apron(the boards connecting the table legs together below the table top),
is the height from the floor to the apron. Traditional standards are 25". I try to add 1/2" to that
measurement to give taller diner's legs a little room to move around without feeling like the table is sitting in their lap.
