... 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.

... just another example of 'mooching.'
Same ethical lack, different venue. Equally despicable...

Legal Sea Foods in Boston had this pre-pay policy when they first opened back in the 80's; not anymore.

I will help and bring some recipes.

An apt analogy. My mom is a FANTASTIC cook with a degree in Food Science (even won the Regional Beef Cook-off one year) and she can tell me in detail the particular chemical breakdowns that happen when cooking stuff. She can also cook for hordes (read wedding receptions, etc.) and has stepped in to save more than one.

Oh, and BTW - she's also a CPA and controller for a food service company here in town. Talented woman and taught me a lot.

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.

I am a nanotechnology guy, so synthesis is not a problem for me. I often compare chemical synthesis to cooking anyway.

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

sous-chef? sounds good! -- j

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

Perhaps I could be a chef's assistant. I am quite good at doing many things in bulk.

I will be delighted to have friends as guests for dinner in the dome, but I'm not a fast enough chef to feed a gulchful.

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.

When are you inviting us over? I'll bring the wine.

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?

In that case, would you be interested in being Atlantis' chef?

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.

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).

Agreed. To me, this is dishonest and despicable.

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

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

Absolutely! (If I could afford to eat at $145-$195 restaurants...). What is wrong with restaurant owners protecting their interests?

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.

great idea. I would go for it. maybe you can change the date as well.

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.