Why you should never measure edge to edge
The most common mistake in room planning is drawing circles on a plan and leaving 60 cm between the wooden edges. When the event starts and 10 people sit down at each table, the chairs move back by 40 to 50 cm. If two guests at neighbouring tables sit back to back, the passage disappears completely.
To avoid that blockage, the distance must always be calculated with the chairs in use (pulled out), or by measuring centre to centre. For 180 cm round tables — the most common size for 10 to 11 guests — 1.8 m between centres leaves a perfectly walkable 90 cm service aisle.
Main aisles versus secondary service aisles
Not every aisle in the room needs the same width. The layout should rank space on three levels:
- Main entrance aisles and the route to the kitchen: 1.5 m minimum. They carry a constant flow of hot trays with no risk of collisions.
- Secondary aisles between tables: 90 cm minimum between chair backs. Enough to serve from the right and clear from the left, as service protocol requires.
- Perimeter evacuation routes: they must keep a direct, unobstructed line to the signposted emergency exits.
How the head table affects circulation
The head table usually sits at the visual focal point of the room. Because it is often rectangular or oval and seats guests on one side only, facing the rest of the room, it needs at least 1.5 m of clear space in front so that the couple, photographers and service staff do not interfere with the first rows of guest tables.