Question for the bigger guys

[Riverkilt]

Don't wanna slide off the focus of the thread, but KCW you left out how little space is between a booth table and the booth seat...and they are screwed down. Its like the folks who space the airline seating are now doing restaruant booth seating.

Its embarrassing to do all the kilt sweep stuff, be falling backwards into the booth, then find its too tight and I don't fit!

More than once I've questioned restaurant staff, "Why is the booth seating so narrow? You may be trying to stuff in a couple extra booths but think it through. FAT PEOPLE ARE YOUR BEST CUSTOMERS...why not space seating for them???

Guess I should be more honest to say its VERY embarrassing to get hung up in a tight spot in a kilt when the landing is only half over.

Ron

[davedove]

More than once I've questioned restaurant staff, "Why is the booth seating so narrow? You may be trying to stuff in a couple extra booths but think it through. FAT PEOPLE ARE YOUR BEST CUSTOMERS...why not space seating for them???

You know Ron, I never thought of it that way, but that makes perfect sense. Some chain ought to run with that and advertise having more room in their seats "for your dining comfort."

[Caradoc]

You know Ron, I never thought of it that way, but that makes perfect sense. Some chain ought to run with that and advertise having more room in their seats "for your dining comfort."

What, like these folks?

[Chef]

More than once I've questioned restaurant staff, "Why is the booth seating so narrow? You may be trying to stuff in a couple extra booths but think it through. FAT PEOPLE ARE YOUR BEST CUSTOMERS...why not space seating for them???

Actually that isn't true. Not to be insensitive but heavy people are more likely to order food with lower markups like burgers, than thin people who are more likely to overpay for items like salads. Granted heavy people will eat more but in casual restaurants like diners the portions are large enough that there isn't much difference in the number of courses ordered by heavier guests; they just eat more of what is put on their plate. When it all is counted up there is more money to be made from an extra booth than there is from a roomy booth.

This is a very short summary of a study that was conducted by a restaurant business group several years ago.