| When you start creating your restaurant for | | | | to clear tables and prepare for new customers. |
| Restaurant City, one of the first things you need to do | | | | Finally, you also want them to look good. A messy, |
| is decide what you are going to do about your layout. | | | | poorly laid out island will not get you those all important |
| At first, with only 1 chef and 3 tables, it doesn't matter | | | | ratings you're hoping for from your fellow players. |
| all that much, but once you have at least two chefs or | | | | How to Make a Good Island Layout |
| 5+ tables, you need to start thinking about how to | | | | So, with that in mind, how do you put your island layout |
| establish your building layout so that you can maximize | | | | together so that you can maintain the most effective |
| efficiency and how much coin and GP you will make | | | | and well designed style of restaurant? That's a tough |
| for the time spent online. | | | | question and one that every player has a different |
| What is an Island Layout? | | | | answer to. But, for those that are interested in putting |
| The phrase you will hear most often associated with | | | | together a good set of tables that look good and work |
| your layout is "island layout". This phrase refers to a | | | | well with your employees, aim for a small lateral design. |
| self contained grouping of tables and stoves where | | | | Minimize diagonal lines for your servers as they travel |
| waiters have to move as little as possible and your | | | | slower over these. Put the stoves in between tables |
| characters all rotate in the right amount of space. | | | | and make space for characters to move quickly |
| There are a few things a good island layout should do. | | | | between tables as much as possible. |
| It should make it so your chefs are right beside the | | | | If you set up a good island layout and use it effectively |
| tables they are serving, minimizing movement of your | | | | to maintain the speed of service between your chefs |
| servers. They should also remain a good distance | | | | and your waiters, your restaurant will be that much |
| from the doors so that new customers have to travel | | | | more effective and grow larger before you know it. |
| to the table a good distance, giving servers more time | | | | |