Here are a few mesuring tips that will help you plan your event under a tent.

Space required per guest:

- Standing cocktail 6 sq.feet / person
- Buffet or mixed cocktail (sitting and standing) 8 sq. Feet/person
- Seated dining with rectangular tables 10 sq.feet / person
- Seated dining with round tables 12 sq.feet / person
- Row seating 6 sq.feet/person
- Dance floor 4 sq. Feet/person
- Bar 30 sq. Feet/person working behind it.
- Speaker platform 10 sq.feet / person

Suggestions for a dance floor:

- 50 people = 9' x 12' - 100 people = 12' x 15' - 150 people = 15' x 18' - 200 people = 18' x 21' - 250 people = 21' x 21

How to place the tables & chairs:

- Seated dining : There must be 5' between the edges of the tables. If we add the chairs, there must be 2' between the back of the chairs once the people are seated.

- Row seating: There must be 3' between the back of the chairs forming the rows.

Examples of layouts

Tips for a rotissorie:

- Consider about 1 lb of meat/person
- Copnsider 1 lb of charcoal for each pound of meat.
- Allow about 1 hour and a half of cooking time for 10 pounds of meat.