Low
level eating
If you are living in a bed sitter or a studio or any kind of a
restricted space, or if you like to watch TV during meals low
level seating is the best option you have. For four people you
will need about 9.15 mm square (36 in sq. ) However, with low-leveled
eating serving could be a problem.
An average low-leveled dining table should be at least 560 mm
(22 in.) so that you can sit comfortably on an arm chair. If your
table is lower than 560 mm it is advised to use floor cushions
instead. Use foam rubber for this type of floor cushions.
Formal dinning room
Formal dining room is the place that is shown off and the place
used for entertaining. For this kind of a dining room a dark colour
is the best. It isolates diners in a pool of light. A strong center
light works nicely above the dining room. But always make sure
not to let the light be seen by a seated person.
It is advised to keep the furniture of the dining room at it's
minimum. In a larger dining room it is not very luxurious to have
a refrigerator built in to the storage units.
Decoration
What's best in dining rooms are what's comfortable. You can even
mix styles. Sometimes this could be inevitable when expensive
items could be replaced all at once. But, always try to select
that type of furniture, which makes you feel at home. Your dining
room will work best when it suits you.
Always make the dining table the focal point of the room. Similarly,
other furniture wall hangings etc. should not be distracting.
If you have enough space, try to accommodate another worktop or
a table. This will avoid unnecessary trips to the kitchen, and
make it restful for every one.
The formal the dinner, the formal should the room and its details
be, However, for less formal occasions: you can select a coloured
table cloth. But glass and cutlery need not to match the type
of furniture you are using.
Always remember, your selected details should be chosen to harmonize
the mood of the meal not to overwhelm it. Even your flower arrangement
should be below eye level.
