I'm considering building a smallish kitchen/dining table (3ft x 3ft top) to give as a gift for this coming Christmas. At this stage, I'm looking at size/dimensions and I'm just curious how you all make a decision for things like table apron width? Given a table height of 30", how does one go about calculating the width of the apron aside from the obvious limitation that it allows enough "leg room"? Are there any places you all would turn to for guidelines, best practices for ratios for aesthetic concerns? Thanks!