Chandelier styles and materials are a matter of taste. The fixture should integrate with the decor, while providing sufficient light. Some chandeliers incorporate a built-in-downlight, which can accent the table top in lieu of recessed or track fixtures (a good option when there is only a single outlet in the room).

The appropriate fixture size depends on the size of the table and the size of the room. Multi-arm chandeliers of 24"-30" in diameter generally suit standard spaces. In rooms less than ten feet wide a chandelier of less than 24" looks more comfortable. Another guideline: the diameter of the chandelier in inches should at least equal the diagonal measurement of the room in feet. A chandelier should generally not be larger than the width or diameter of the table, less 12", or it will crowd the diners. (For example, a grand 20' X 30' space - 36' diagonal - with a 48" wide table will accept a splendid 36" diameter piece).

Compact fixtures without arms or with a larger center body appear massive; you can under- scale them. Airy designs with little apparent bulk can be over scaled, adding importance to the setting. Multi-tiered chandeliers can be quite imposing, where ceiling height permits.

Suspend fixtures high enough so that diners can see one another across the table. If the ceiling is eight feet, the bottom of the chandelier should be 30" above the table. Add three inches to the suspension height for each additional foot of ceiling height (For example, 33” above the table for a nine foot ceiling). Be sure that a diffusing pendant is suspended high enough so that people cannot look into it when they are standing.

You raise chain-hung chandeliers by removing links in the chain. With pendants suspended on thin aircraft cable, you cut the cable and re-crimp the end to hold it in place. Adjusting stems can be more difficult. Check the manufacturer's catalog for extender arms.

Chain adapts easily to a sloped ceiling. Wires and stems require the electrician or builder to provide a horizontal surface for the mounting canopy (or a special adapter kit). Be sure you find out what the ceiling is like!

Exposed lamps should range from 7 to 25 watts. Always provide general room lighting to supplement a chandelier with exposed decorative lamps. Chandeliers with diffusing shades can use lamps up to 60 watts. When using a large chandelier, be sure that you have enough capacity on the circuit.

A chandelier alone will not provide enough general light unless it is uncomfortably bright. So, supplement the central chandelier with down lights or wall lighting. Place down lights around (not over) the table area so they light into the corners of the room and push out the walls. Do not place lights directly over diners' heads. Built in valance or cove lights make spaces seem larger; use fluorescent for high light levels or linear low voltage for a soft glow.

Always control the chandelier with a dimmer. Control the other lights in the room on separate channels or zones, preferably with dimmers. Locate controls at each entry. Convenient, multi-scene push-button controls are particularly useful for composing the various layers of light in the dining room.