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Normally, copying and pasting columns or rows removes the inline CSS styling such as cell colors. There is a way to break up a table (a too-wide table for example) into more tables without losing all the background colors, and other inline styling. Copy the table to 2 sandboxes (or one sandbox, and in the article itself).
Note: This example is not accessible, and should be avoided as much as possible. For example, nested tables (tables inside tables) should be separated into distinct tables when possible. Here is a more advanced example, showing some more options available for making up tables.
Tables are a common way of displaying data. This tutorial provides a guide to making new tables and editing existing ones. For guidelines on when and how to use tables, see the Manual of Style. The easiest way to insert a new table is to use the editing toolbar that appears when you edit a page (see image above).
m:Table background colors: MediaWiki background colors table. Commons:Chart and graph resources: Chart and graph resources at Commons; Commons:Convert tables and charts to wiki code or image files: includes information on converting table markup. Commons:Template:SVG Chart. Convert list/table to SVG line chart. Commons.
Maintain accessibility when creating tables by using specific table tags to help users navigate the data and captions to clearly identify and describe tables. Avoid relying solely on formatting (e.g., background color changes) to convey meaning. Additionally, do not refer to tables in body text as being positioned on the left or right side of a ...
Tables are a way of presenting links, data, or information in rows and columns. They are a complex form of list and are useful especially when more than 2 pieces of information are of interest to each list item. Tables require a more-complex notation, and should be scrutinized for their accessibility.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 cm or 12 inches from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass.