Definition: table plan 1

The seating plan, which can be a real headache, can begin to be drafted as soon as you have the complete list of guests.

Prepare it carefully and tactfully, consult with others, and don't hesitate to modify a previously established plan, because the atmosphere of your evening depends on the accuracy of the seating plan.
Even without going that far, it is true that the enjoyment of a meal does not depend solely on the food and wine; it also depends on the company.
So, let's prepare the seating plan carefully, well before the guests arrive. Let's think about conventions and how they can be adapted to the circumstances: couples who have been together for more than a year are seated together, hosts are seated opposite each other, the oldest or most important man is seated to the right of the hostess, and the host does the same for the ladies. We will "honour" a guest who is coming for the first time more than a long-time friend, and as a general rule, the less close we are to people, the more we honour them.
Then men and women are interspersed. This is where common sense comes in. We will try to harmonise ages, possibly by preparing separate tables for young people or children. Avoid seating people who know each other too well together, as they may form cliques that exclude other guests. This is why you should never let people choose their own seats: it kills the general conversation and guarantees that the dinner will be a failure. If there are more than ten guests, place a small card with their name on each seat.
When you are at home and organising everything, this is relatively easy. But in a restaurant, if you are the host, it is a good idea to proceed as you would at home. Arrive before everyone else to welcome your guests, with a seating plan prepared in advance. What if there is no specific host? In this case, the success of the meal will depend largely on the good manners of the guests, who will not rush with their friends to the 'best' seats in the middle, relegating newcomers or older guests (especially if they are a little hard of hearing) to the ends of the table. And this without a master of ceremonies, simply through their consideration for others and their good manners. So it is better for a couple to take charge of this organisation with the restaurant owner.
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