1. Restaurant owners say it is good for each customer to have about 300 in² of space at their table. How many customers would you seat at each table?

   

   A square labeled “A,” a rectangle labeled “B,” and a circle labeled “C” are indicated. A scale of one defined unit equals 1 foot is also indicated. The square has side lengths of 2 point 5 units. The rectangle has side lengths of 2 units and 4 units. The circle has a diameter of 3 point 5 units.

2. It is good to have about 15 ft² of floor space per customer in the dining area.

   1. How many customers would you like to be able to seat at one time?
   2. What size and shape dining area would be large enough to fit that many customers?

   3. Select an appropriate scale, and create a scale drawing of the outline of your dining area.

3. Using the same scale, what size would each of the tables from the first question appear on your scale drawing?

4. To make sure the service is fast, it is good for all of the tables to be within 60 ft of the place where the servers bring the food out of the kitchen. Decide where the food pick-up area will be, and draw it on your scale drawing. Next, show the limit of how far away tables can be positioned from this place.

5. It is good to have at least ft between each table and at least ft between the sides of tables where the customers will be sitting. On your scale drawing, show one way you could arrange tables in your dining area.

Some restaurants have very large refrigerators or freezers that are like small rooms. The energy to keep these rooms cold can be expensive.

• A standard walk-in refrigerator (rectangular, 10 feet wide, 10 feet long, and 7 feet tall) will cost about \$150 per month to keep cold.

• A standard walk-in freezer (rectangular, 8 feet wide, 10 feet long, and 7 feet tall) will cost about \$372 per month to keep cold.

Here is a scale drawing of a walk-in refrigerator and freezer. About how much would it cost to keep them both cold? Show your reasoning.

A large right trapezoid, that represents the shape of a refrigerator and freezer, with a longer top horizontal base. A horizontal line is drawn such that it divides the large trapezoid into two smaller trapezoids labeled “refrigerator” and “freezer.” The top trapezoid labeled “refrigerator” has a top horizontal base of 14 feet, a bottom horizontal base of 9 feet, a vertical leg of 7 point 5 feet, and a leg of 9 feet. The bottom trapezoid labeled “freezer” has a top horizontal base of 9 feet, a bottom horizontal base of 4 feet, a vertical leg of 7 point 5 feet, and a leg of 9 feet.