Whether your restaurant has 18 seats or 180, reservations are a tricky game to master. From deciding whether to take them at all to signing up for a scheduling system like OpenTable or just keeping a paper book and all the customer drama that ensues, it’s a fundamental aspect of the hospitality industry. So, what do Noelle, George, and Peter consider questions including:
- As a sit-down (BYOB) restaurant, how do you feel when a table comes in and just wants to order drinks?
- Do you ever tell a table that’s making a reservation how long they have for their “table turn?”
- How do you feel about reservation security deposits and reservation cancellation fees?
- Have you ever given a customer their tip back?
- Should you still leave a proper tip if you have a bad experience?
- How long of a grace period should a customer have when they’re late for their reservation?
