Interior Design 

• Start by studying the most stunning formal dining rooms with world class ratings, then to the most understated to get to know the norms and best practices. 
  

OTHER Elements of a world class Restaurant

Though most rating guides do not reflect these areas in their scoring they are never the less important to the make up of a truly world class restaurant.  Some rough basic guidelines are offered below.

• The decor should not compete visually with the food  to be presented so colors are typically muted, particularly the tabletop. 
  

Tabletop

• Tables - oversized and round as opposed to square is better, no crowding  of the tables or tabletop
  
• Linen - typically white as it's a background to the food, hand pressed on the table and use 2 tablecloths. Napkin folds are elegant and simple- not fussy. A simple layered 3 fold is most typically used.
  
• China - simple, elegant, many sizes to accommodate different dishes, well known world class brand.
  
• Silverware- typically oversized European style for the fork and spoons, fish service, over sized dessert spoons.
  
• Glassware- wine glasses in different sizes for each varietal, water- typically a very simple glass.
  
• Flowers - understated with no strong scent that might affect the smell of the food.
  
• Salt & Pepper Shakers- only upon request. The food is near perfection, adding this is typically an insult to most chefs.
  
• Bread & Butter- often not offered as it is considered superflous. If it is, it is typically a very varied selection baked by the patissiere with the butter having a unique origin.
  
• Monogramming wherever possible, understated.
  

Service

• European Captain Service - using a back waiter to deliver the food, front waiters to clear dishes and set silver for each course and the captain as the sole communicator with the table except for the sommelier and Maitre'd. The captain is the 'conductor', with the most experience and the best people skills to ensure the most perfect and memorable evening possible.
  
• Overall Service - aside from the communication with the captain it should be forgettable (service is only to support the food), you never knew it was there, you never had to ask for anything. Every detail is anticipated. If there is more than a little food left on a plate they go out of there way to see why that happened and will replace it, acting like that is the norm (it is not a problem, we exist to make you completely happy).
  
• Sommelier/Wine Steward - very knowledgeable on pairing with each dish on the menu. Typically manages the wine list which offers many regional, high end and unique selections.
  
• Side Tables & Trays - if used at all will have 4 legs covered with a custom cut tablecloth versus tray stands. Trays are typically silver with handles.
  

Food

• A complimentary amuse bouche/small bite to start. Can be one or several.
  
• Gourmandises (any small sweet) and/or mignardises(chocolates) after the dessert course.
  
• Parting momento - can be a bread, a sweet, chocolate,...