Ergonomics

When looking through the Restaurants, Bars and Clubs book it is clear to see that ergonomics is a key factor in the success of an interior as a usable space. Ergonomics is about how we move with in a space and how much of that space we need to do certain things. For example the amount of space needed to walk between two tables or the space needed to sit down and get up again. It is important to the flow and usability of a space.

Images from Pages 80 and 81of Restaurants, Bars and Clubs

The space around tables and chairs are used to move around such objects. As the pub doesn't serve food service space isnt such an issue but there does need to be enough space for customers to get to their seat with out obstacles in their way. Above is a diagram of tables sizes and the amount of chairs they can occupy with in a dinning area or lounge area. So for example a 900mm in diameter should only have 3 or 4 chairs when dinning but can cater for 4 or 5 if in a lounge area. This diagram then goes on to show the space needed using the diagram of the tables before. This shows that the table used in my previous example needs an excess space of 450mm going all the way around it. Meaning from one table to another there should be a gap of 900mm. This is with in a dining situation. I will try to adhere to this as much as possible but in some areas I doubt this will be possible.

Image from Page 83 of Restaurants, bars and Clubs

Not only the gap between each table is important but also the game from the height of the chair to the height of the table. It is no good have a lower table with higher seating as it will be uncomfortable for the customer sat there as there wont be any room to put their legs. The basic guide is that for a table that has a height of 710mm the chair seat should be 430mm and for a table with a height of 760mm a chair of 450mm should accompany it. These are only guidelines to aid.

Images from Pages 297 and 84 of Restaurants, Bars and Clubs

Bar areas also need some consideration as if there too cramped together people can't get to the bar to buy a drink. If they are too short people can't reach the bar and if the foot rail is too low customers can't actually sit at them. The genral rule of thumb is that the difference between a stool height at the height of the bar should be around 300mm so the customer doesn't knock there legs on the overhang of the bar. Generally bar stools are around 750mm in height. Also they should have a footrest to increase the stability of of them The other factor is how close they are placed together the middle of one stool to the middle of another should be no less then 600mm. This allows room to neogotiate them.
Not only is ergonomics important to the space but also requirements as well. So not only how we move around the space but the particular points that interfere with this and the customer's enjoyment
There is an extract with in this book that underlies seating requirements.:
'4.01 Seating Requirements
There are usually significant differences in the arrangement of seating area depending on: 
- Customer profiles - average spend nature of meal, expectation
- Circumstances - leisure dining, basic meal, refreshment
- Table service - self service, waited service, counter seating
- Grouping - table sharing, flexibility in arrangement
- Room characteristics - dimensions, windows, obstructions.'
This extract sums up 5 key factors in what to consider when re-designing this space its full potential.
I will now relate these to the Cottage Inn. Customer profile is very broad as there are a lot of different types that use this pub. There are the older gentlemen, couples and the younger generation. As the pub caters for all different ages this is to be expected. This means the layout need to be diverse. The circumstances are quite basic at this present time. The Cottage offers refreshments and nibbles, so it is more the activities laid on that bring people to this pub. Table service as stated before isn't an issue at the moment but does need to be in the back on my mind when designing the layout. Grouping and table flexibility is a must with in this pub as they offer so many things like darts evening, quiz night and live music the space does need to be changeable in areas as regards to extra seating when needed, The room is a big consideration as particularly in the public bar there are a lot of alcoves and odd shaped spaces so not over crowding these is very important. 

These points will now be applied using the furniture that I have looked at in the shape of some experimental floor plans.

Bibliography

Lawson, F. 1994, Restaurants, Clubs and Bars - Planning, Design and investment for Food Servise Facilities. Oxford: Architectural Press