A rectangular pedestal table may be hard to find but you should have better luck finding a trestle table, which would work as well. What you want to avoid is a regular 4-legged table since the legs in the corners make it difficult to slide along a bench. Susan Susanka (per one of her books) suggests an overhang of 4"-5" so you obviously have leeway for table size. The other factor affecting size is the bench's situation. Is your bench bounded by walls or cabinetry? If so, then it would be a good idea to end the table before the bench so that you have room to maneuver onto the bench. Check out this image to see what I mean. [contemporary kitchen design[(https://www.houzz.com/photos/contemporary-kitchen-ideas-phbr1-bp~t_709~s_2103) by hawaii interior designer Archipelago Hawaii, refined island designs The table is as wide or perhaps a bit wider than the bench on the short wall and it works because you can slide onto the bench from the side. The table is shorter than the bench on the long wall because the bench ends at a cabinet. You need to approach the bench from the front not the side. If the table were as long as the bench, it would be much harder to slide onto the bench. HTH!

I lost some of my original comment somehow, so ETA this first paragraph: I think it's okay for kids, but tight for adults. We have casters on our table that make it easier to clean and when we had a banquette at our last house it was really handy to be able to roll the table around to get people in/out of the corner. It looks like you're planning a pretty heft table, so maybe casters is something for you to consider as well. *** Is your layout set in stone? I wasn't a part of your previous thread, so I don't know any of the backstory. A pet peeve of mine is when the fridge and dishwasher conflict; in my house everyone wants a drink or snack while I'm putting stuff in the dishwasher. This is how my 7'5"x12'6" kitchen is laid out. Priorities were keeping the fridge out of my work space and no corner cabinets. I debated the dw location, but ultimately, the oven and dw are never open at the same time, so tucked it at the end. Anyway. Just food for thought. You might be able to have a bigger sink if you went this direction...

The room is about 7 1/2 x 12... so it's pretty narrow. I was thinking if I put the table and a banquette booth against the far left wall, it would open up the space more. I've seen some pics of a similar layout and I didn't see any with rugs under the table. 1. Is the banquette idea good/bad?, 2. Keep rug and just put under table if a banquette or kill rug all together? Thanks all

Oh yes, it is amazing how we can adapt to whatever kitchen we have, even if it is not very functional! I never had a kitchen with a good layout until now. I owe so much thanks to the info I learned on gardenweb (or what is now this kitchen forum). Boy do I appreciate how functional my kitchen is now. I never knew how much more enjoyable cooking could be! Just wait until you have space to spread out for prep and more then one person can be helping you. It will be glorious! So as far as the peninsula design I drew, it would look very similar to smalloldhouse’s kitchen posted up thread. I have seen this galley/peninsula style kitchen many times, and it doesn’t look like an odd dead end at all. You just want to make sure you have enough space behind the bar seats to the wall. There is info on seating clearences in the New to Kitchens link I posted for you upthread. Now if you prefer the other layout where it is a U shape ending with a shorter peninsula, I might have an idea, but it really depends on what your goals for the kitchen are. Like do you want several countertops spaces for multiple cooks to prep simultaneously? Do you entertain frequently? Do you have large gatherings? How do you envision using the ”U” part of the kitchen? Are you open to a second smaller prep sink in the U part? I think a prep sink would be absolutely key to it functioning as an ”entertaining” side. I also am very concern about what the actual isle space measurement is. What is the measurement from the sink wall over to the staircase wall? I saw the one drawing showed the banquette bench at 5’7”. The isle looked only a couple inches bigger. Yikes! If my math is correct and you minus 25.5 for the perimeter countertop, that leaves you less the 42”. Is that right??? If so that is the bare minimum for a one butt kitchen. Imagine the traffic in and out of the fridge on the stair case wall with it being right behind the main sink prep and cooking zone. That is going to be super tight. It would need to need to be no less the 48”, but I think it would be best even a little wider. You could move the fridge to the left of the sink and DW and then do shallow pantries on the stair wall to get the extra isle space if needed. Here is a thread that explains how to ask for layout help and how to narrow down your goals for the space. Please us know if you would like more detailed layout help. We would need you kitchen goals and a measured, to scale (if possible) drawing. Graph paper is great! https://www.houzz.com/discussions/5500789/faq-how-do-i-ask-for-layout-help-what-information-should-i-include