Ask the experts: answers to dining room dilemmas - The Changing Western Home

Sunset, Nov, 1995 by Bill Crosby

The demands of the holidays will likely press your rarely used dining room into service. Is it up to the task? Here are some questions you may be pondering, with answers from professionals who regularly solve such dilemmas.

The chandelier over our dining table is pretty, but it doesn't do a great job of lighting the table. What options do I have?

Michael Sourer of Luminae Sourer Lighting Design in San Francisco has this to say: "Don't rely on the chandelier alone to provide all the illumination; it's only part of the lighting. A chandelier is supposed to bring on the fantasy of candles or candlelight, so it should always be set up so you can dim it low. I usually also like to provide at least one or two recessed ceiling lights to highlight the tabletop. Set them on a separate dimmer control that allows you to bring up the light levels on the table, being careful not to highlight anybody's face. You make the crystal and silver sparkle and the food look good, and you create a more festive environment. Finish it off with a couple of candles and you've got quite a nice little mood. It's also nice to have a couple of sconces to get a little bit of illumination on the walls. If they're crystal or glass, they also bring a festive look into the area."

It's time we finally bought a nice dining table. Any basic rules to take into account?

Architectural and interior designer Van-Martin Rowe of Pasadena offers this advice: "Don't put the money into the table - you can always put a cloth on it. Put it into the chairs. If it's a bad chair, it's a bad meal.

"I use only armchairs; that way you treat all your guests equally. You can sit in an armchair for hours, and you can move around a little bit. People do drop food, so don't pick plain fabrics for the upholstery. Cushions are great because they have a good side and a bad side, and can be strategically positioned for guests - your messiest guest gets the 'special' cushion.

"Good chairs aren't cheap; they start at around $200 to $300 each. Make sure the arms clear the table. You don't want to scuff them or the table.

"For the table, a penetrating finish like Watco is great. It looks like a natural finish, but you never have to worry about hurting it. Distressed pine tables are great, too; if it's already distressed, people don't freak out when they spill. All those pads, cloths, and everything are too intimidating. The West Coast takes a more casual approach. Those 'Father Knows Best' tables were high maintenance. Go low maintenance or you'll really never use your dining room."

How big a table can your room take? Rowe says to allow at least 32 clear inches from the table edge to the wall or other furniture, and at least 20 to 24 inches for the width of each place setting. "Make sure you have only as many chairs as there are people at the table. Better restaurants always take away unused chairs. Otherwise it's like, 'Where's Uncle Henry - did he die?'

"Some people like two smaller tables instead of one big one. Having two tables always reminds me of the kids' table when I was growing up. Unless you're seating 30, everybody feels better if they're at the same table."

Are there any trade tricks for handling a crowd?

Paula LeDuc of Paula LeDuc Fine Catering in Emeryville, California, has firsthand experience: "For crowds, buffets work best; then you don't have to worry about seating every guest. One of the things we like to do is use what we call kiosk tables. We rent 24-, 30-, and 36-inch-diameter tables that come with leg risers to elevate each table so you can stand up at it. Use small plates and design the menu so you don't need knives - just finger and fork food. Six or seven people can easily stand around a 30-inch table, whereas only four could sit at one. Push the dining table against the wall and serve from it, or serve from a sideboard against a wall."