Functional Tables, for Two or More

  • 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).