- Table exhibit planned and set for actual service of food, capable of functioning for dining as displayed. Convenience and sense of order must prevail.
- Always include a floral design. Size should be no more than one-fourth of the allotted space.
- Use dishes, beverage containers and napkins.
- Coordination of all components must be balanced within allotted space.
Members’ reference: pages 215-216 of Handbook for Flower Shows(2007).