Table desing: Seating while eating

The layout of the interior seating and table arrangement affects the overall ambiance of a restaurant space, and must be done in a way that is inviting to people.

The interior of a restaurant posses a variety of issues to the success of it's language. One of these main issues is the seating in the building. Looking around at what kind of seating is lay out is before you can totally transform the entire atmosphere and language that is created in the design. Each nook and cranny can be manipulated to create the overall feel of the seating.
Is it a cozy little place that tables are far apart and secluded or are they close together so that walking between them can be a challenge? Do you have an option of things like a bar stool at a counter or a booth or a table?

Based on our research there is usually some kind of mixture of seating types in these kinds of chain restaurants. All three had tables available, Paradise and Chili’s both had booths, and additionally Chili’s had a bar. It seemed as though the real importance varied not so much on the actual type of seating but it's interaction with the space and any other kind of seating or movement intended in the space. In Chili’s people were supposed to stay seated and have very little interaction with the rest of the space the tables were arranged more individually and although they were close, seemed more personal. In Paradise and Training Table the patron moved through more of the space and the arrangements sometimes seemed cluttered when trying to find your own place to sit that was very much connected to the rest of the restaurant.

Therefore:

In order to create the most welcoming environment, more separated tables are needed. To grab a quick bite to eat it might not be so bad with having the close arrangement, but if trying to have a meal with family or friends and enjoy the atmosphere of the restaurant, it is necessary to:
1. Allow adequate space and arrangement so that when people are seated those around them may move easily through the area.
2. Have things split like bar stools and booths in an orderly thought-out way.
3. Allow for patrons to feel an invitation to stay or to leave leisurely (don't leave them exposed and uncomfortable).