Restaurant tables are a math problem before they are a furniture problem: covers per square foot, aisle widths, and the 24 inches of table edge every seated guest needs. The standard sizes exist because they solve that math — and knowing them tells you when to break them.
Two-tops
24 × 30 is the tight-urban standard — two place settings face to face with room for little else, which is the point in a room where every inch is revenue. 30 × 30 breathes: the same two covers plus shared plates. Both push together to make four-tops on demand, which is why square two-tops outnumber every other table in the industry.
Four-tops and up
30 × 48 seats four without elbows touching; 36 × 48 adds shared-dish room for family-style service. Past that, tables read as communal: 30 to 40 inches wide and eight feet or longer, seating parties on both sides — the format that turns a big room into one table.
Rounds
A round softens a room and seats oddly-numbered parties gracefully. Ø 30 to 36 covers two to three; Ø 48 seats four with dishes in the middle; Ø 60 seats six to eight. Rounds want more floor area per cover than squares — the corners you saved come out of the aisles — so most rooms mix formats.
Cut to the room
Standards are starting points; the room is the spec. Every Formhaus top — rectangular or round — cuts to the exact sixteenth, so a column bay or a banquette run gets the size the floor plan wants, priced live by board footage like everything else.