Add Comment

FORMATTING HELP

All Comments Hide marked as read Mark all as read

  • Posted by LetsShrug 9 years, 7 months ago
    Depends on how badly I wanted to eat there. From a business stand point it's protecting their investment wisely...some might not like it, but if they've got a good think going and in demand it's a good way to not have empty tables. It amazes me that people would make a reservation and then just not show up... but it's a sign of the times... the entitled idea that a business owner's only goal is to serve the public, when his/her only goal is to "make money". (AS).
    Reply | Mark as read | Best of... | Permalink  
  • Posted by $ Susanne 9 years, 7 months ago
    If he's that hurting for business that he has to charge for the right of reserving a table, then there are other issues at hand than no-shows.

    Maybe... he should do what other restaurants do - limit their reservation slot to 10-20%, and fill the rest with walk-in work.

    Of course, if his establishment can't pull in enough walk-in to turn a profit, then he needs to rethink either (a) his business model, (b) his menu, (c) his quality control, or (d) his choice of professions.

    My guess - he'll make his fortune on his prepay system, which he sells (then leases) to other restaurants. His restaurant will be the "marketing tool" for his "system".

    There is one thing - pre-pay has generally been the forté of burger joints and fast food, which may belie the quality of his establishments.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by Zero 9 years, 7 months ago
    The market will decide.
    If he's "destination" enough it'll work. If not... well, I'm sure he'll figure that out.

    Me? I'm not in that market.
    Even if I had the money - I doubt I'd ever be in that "market."
    Reply | Mark as read | Best of... | Permalink  
  • Posted by $ MikeMarotta 9 years, 7 months ago
    I agree with LS - ground moves slightly beneath - that this is up to the customers to endorse or not. I do point out that it is only a variant of the "prix fixe" which is traditional in very fine dining. As the restaurant pointed out, we do this for all kind of events, and think nothing of it. A fine dining experience is just another event. And note, directly to that point, this is not really a restaurant, but a wine service with which you get to (ahem) "_taste_ food".

    Reply | Mark as read | Best of... | Permalink  
    • Posted by $ Susanne 9 years, 7 months ago
      It's PF for the "tasting menu" - and doesn't include wine or corkage service. For anything other than a landmark 4 star, that's a little... um... "brisk".

      I still contend he should rething his business model - even IF he goes to a PF format (which has been successful for a number of establishments) it seems he has other issues that need to be addressed... if he's hemorrhaging money from a restaurant, whether it be the Four Seasons or Mickie D's, the issue isn't that his reservations are no-shows, the issue is he's mismanaging his restaurant.

      I know that sounds harsh, but I've been in and out of the industry since I was about 14 1/2... Back end *and* front end, up to management... and mainly in dinner houses or resorts. I've watched people tank their "shops", and watched others succeed. If he's in a market that will bear his business model, and he runs it right, he can't lose.

      That he is - and has to turn to a PF model - is, to me, a sign that either (a) he's reinventing the Squirrel (an old-school successful restaurant management hardware-software suite) and using his shop to promote it, or (b) he is in the wrong line of work. The more I look at it, I think its a little of both...

      Back to the OP question - would I patronize a PF shop? I have. Some are, indeed, stellar. Some are sadly less than. But if a restaurateur relies on it to keep his doors open (rather than using it as a basis for his thematic business model) then I would question why I would want to eat there.
      Reply | Mark as read | Parent | Best of... | Permalink  
  • Posted by $ jlc 9 years, 7 months ago
    A general comment on the concept of 'reserve and no-show'. I was aghast to find out that people routinely buy garments, wear them for a party, and then return them to the store for a full refund of the 'clothes that did not fit'. The mindset behind this customary deed boggles my little brain.

    Jan
    Reply | Mark as read | Best of... | Permalink  
  • Posted by teri-amborn 9 years, 7 months ago
    When the cost of one dinner exceeds my food budget for the week, there's no way I'm going to partake in this...however, the owners must cover their expenses to stay in business.
    Perhaps, in the end, the dining establishment will move on to being a tapas bar .
    Reply | Mark as read | Best of... | Permalink  
  • Posted by $ TomB666 9 years, 7 months ago
    I would. When I make a reservation I intend to keep it. If something prevents me from doing so that is my problem and it should not be the restaurant's.
    Reply | Mark as read | Best of... | Permalink  
    • Posted by plusaf 9 years, 7 months ago
      ... kinda also depends on what 'rules' or 'agreements' are implicit (or explicit) when you "make a reservation."

      I think he's got a different problem... if his margins are so slim that no-shows are affecting his bottom line, maybe he should look into his cost structures or the sizing of his 'establishments' ... or his pricing.
      Reply | Mark as read | Parent | Best of... | Permalink  
  • Posted by edweaver 9 years, 7 months ago
    Depends on supply & demand. I could see people doing this to an extent in big cities where there is a 2 hour wait to be seated. Not in small towns yet. I personally would find somewhere else which would reduce demand but I don't think me eating in a big city once every 5 years will hurt them much.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by NealS 9 years, 7 months ago
    At this point in time I would simply find another restaurant. I may change my mind later. I definitely would not pay a gratuity in advance. I used to take out associates and many restaurants had a more than 5 or 6 policy of one bill and an automatic gratuity, usually 15-18%. When I got these that's exactly what they got. When it was not automatically on the bill in many cases where the service was excellent they got 25-30%.

    Today, talking to several waitresses in Seattle that are now on the $10 minimum wage thing, I'm find out most are now totally against it. Several have mentioned they used to get bigger tips, free food, and free parking. Now they get a whole lot less and after paying for all their food and even parking (downtown is not cheap) they are actually considering moving out of the city.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by H6163741 9 years, 7 months ago
    Absolutely! (If I could afford to eat at $145-$195 restaurants...). What is wrong with restaurant owners protecting their interests?
    Reply | Mark as read | Best of... | Permalink  
    • Posted by johnpe1 9 years, 7 months ago
      oh my ....... reminds me of the best -- highest cost --
      meal I ever bought ....... when trying to woo a very
      classy lady, between my 2 marriages, I bought the
      valentine's day special at the zowie french restaurant
      down the road (the Orangery, if you know it), and
      including appetizers, wine, chocolate decadence cake
      and a handsome tip, the tab came to $470.00

      I kid you not.

      she was special, but the wrong woman for me... -- j

      Reply | Mark as read | Parent | Best of... | Permalink  
  • Posted by JCLanier 9 years, 7 months ago
    Freedomforall: I am intrigued by your boldness... What about an invite to eat something you prepare? At least share a recipe?
    I have laid down some interesting amounts to dine at the hand of an excellent chef and for great wine. There is a remarkable difference when you do experience real talent in the food being served. My usual everyday wine is a decent average wine, however, when you have the chance to experience a truly great bottle... well, you know it immediately, everything comes together in pure perfection. Nonetheless, there is a price to pay for this exquisite pleasure. If one is seriously interested in a fine dining experience (at least a Michelin star) then you should try it at least once.
    Ahhhh, the memory of that wine still remains.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by johnpe1 9 years, 7 months ago
    Yes. they are asking for integrity, as they provide
    integrity. my dentist charges for no-shows, and has
    for at least a decade.

    as a dj, I responded to a request to play for a party
    on a certain date, at a certain time, at a certain
    place. I showed, set up and played -- for *no one.*
    this was in the side yard of a social club in a town
    of about 25,000 people. I was never paid, nor
    thanked -- they just explained that it was a
    mistake in their internal communications.

    of course, I never returned to that place, but the
    expense of packing up, going 19 miles, unpacking
    and setting up, playing on time, and then reversing
    the process and going home -- with my helper
    getting his pay -- was not trivial.

    if a food outfit is ready to play for me, I should be
    ready to pay.... -- j

    Reply | Mark as read | Best of... | Permalink  
  • Posted by IndianaGary 9 years, 7 months ago
    None of the restaurants I frequent require reservations (chuckle) so this will have no affect on me. Fast-food palaces have been doing this for years (order, pay, pickup in drive-thru).
    Reply | Mark as read | Best of... | Permalink  
  • Posted by Herb7734 9 years, 7 months ago
    Fast food places have been doing this for years. The only difference is tipping. Eliminate that by including the tip based on the amount of people being served at the table. I'll bet lots of folks would go for it, especially those at lunch who have to get back to work promptly.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by gafisher 9 years, 7 months ago
    A non-refundable deposit makes sense given the propensity of 'patrons' to abandon reservations. If dining fits the entertainment category, then this is no different from paying for theater or gallery tickets before enjoying the show. It certainly gives the restaurant a major incentive to provide the best possible experience for diners; a few bad reviews and the upfront sales go away. All in all, a good system for honest producers and consumers alike.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by $ Thoritsu 9 years, 7 months ago
    I am careful to cancel reservations if I won't use them, just to be polite. I would be willing to pay to hold a reservation, but only if I really liked the place, and there was a reasonable cancellation policy.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by randfire51 9 years, 7 months ago
    Just read it and maybe I'm missing something... If their establishment is so great and they're booked in advance, why would anyone not show? Also, wouldn't there be a wait list and folks fighting to snag those no-show spots?
    Reply | Mark as read | Best of... | Permalink  
  • Posted by mccwho 9 years, 7 months ago
    I have mixed feelings about this.
    Being a business owner, I understand their motivation.
    Where is the business's/servers motivation to provide a good meal with and with the correct portion that was charged for. I can understand how the business owners think this is a good idea, but from a consumer point and a reality point, knowing how people really do things in real life not "In Theory", I see the potential for a lot of complaints and cheating.
    Paying for a service before its rendered in not a good idea. The receiver of the service rarely get what’s they paid for: i.e..."I got your money.. Now hurry up and get out of here so I can get someone else in here."
    I hope this will not happen, but the most unpredictable variable is involved……. Human nature.
    That’s just my 0.02 worth.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by salta 9 years, 7 months ago
    When dining out at an upscale restaurant, most of the price pays for the "experience" of the service and the skill of the chef, with a small part for the ingredients costs. If the skills and service are not received, then what is to pay? If the cost of an empty table is too high for the restaurant, then they picked the wrong location for a restaurant business. It will be a mistake to treat their good customers in this insulting way.
    Reply | Mark as read | Best of... | Permalink  
    • Posted by $ jlc 9 years, 7 months ago
      At a good restaurant, when the "reserved" sign is removed from a table, that table is immediately filled from a line at the door.

      I suspect that the novelty of this will make going to such restaurants popular with some people - for a while, but that, in the long run, they will not be competitive. What this is doing is adding an additional 'burden' to the decision 'to eat out'. (Like freedomforall, I actually prefer mine own cooking to that of most restaurants.)

      Jan
      Reply | Mark as read | Parent | Best of... | Permalink  
  • Posted by Temlakos 9 years, 7 months ago
    I've read the thoughts here. I like the idea of paying in advance for a reservation--at least a cancellation fee. But maybe the restaurateur should look into why people make reservations and then not show.
    Reply | Mark as read | Best of... | Permalink  
  • Posted by CTYankee 9 years, 7 months ago
    Does this mean you must pre-order your dinner too? 'Standard Breakfast' is on thing, but how do you standardize fillet, lobster, lamb, pork, fish, etc?

    I suppose the food margins in fine dining are thick enough to cover 'diners choice', but isn't alcohol where the big $$$ lives?
    Reply | Mark as read | Best of... | Permalink  

FORMATTING HELP

  • Comment hidden. Undo