The spacers that are placed between the tiles should be able to be removed after the thin-set dries. Taping tiles with the painter’s tape is also recommended until the thin-set settles the tiles. Sometimes, at the corners or at the end of the row, the general tile size cannot be fitted, so it will need to be cut accordingly. For this purpose, you can use plastic spacers. When placing the tiles, it is important to maintain an equal distance between all the tiles. Repeat the procedure and complete the whole row. Otherwise, mix more thin-set to make it hard enough so that it can hold the tiles still. If there is still 80-90 % of thin-set coverage on the back of the tile, then your thin-set is ready. After placing the first tile, pull it back using a trowel and check the back of the tile. Move the tile back and forth a bit to ensure that it settles. After the thin-set is prepared, apply it on the back of the tile and the targeted area and push the tile on the wall. The thin-set usually takes 30 to 40 minutes until it hardens and is ready to use. Carefully mix the thin-set according to the instructions. The first step in tiling is to prepare the thin-set. If you are tiling in wet conditions where moisture can affect your tiles, then seal the plaster with PVA before tiling. If the plaster on the surface is old, make sure there is no loose plaster or cracks on the surface, and then you can start your tiling project. Freshly applied plaster usually takes 4 weeks to dry. Let any fresh plaster dry, and then begin tiling. Mark any cracked plaster on the surface and patch them with fresh material. Also, scrub the surface with sandpaper to allow for a strong grip on the adhesive. To prepare for tiling, firstly, remove any loose paint and wallpaper from the surface. The maximum weight skimmed plaster can bear is 4.1 psi, so make sure that the tiles you choose are a suitable choice and will be able to maintain their grip over time. For this purpose, gently apply pressure on the plaster surface to see if the surface could crumble.
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