Layouts of Dining rooms

[Taavi Kask]

First get all the necessary measurements from a visit to Roosta (like
all the dining room dimensions, eating table sizes, serving table sizes, washing station table sizes, chair sizes etc).

Then draw up plans for the Layouts of the Dining Rooms. They should include:

+ the original layout of how things are normally so we know how to put it all back
+ all the eating table locations for the course so students fit nicely
+ dishwashing table location and layout (where all the dishwashing things are on the table like compost bucket, cutlery box etc)
+ serving table layout (where the main dish goes, side dishes, salads, condiments etc.)
+ if there is a separate tea/side table

These plans (layouts) will be helpful for setting up and taking down the course and for the Dining room servers for setting up meals.