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.

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.

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.

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.

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?

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.

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."

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 .

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.

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.

It'll be a cold day in hell.
Frankly, my cooking is better than 99% of restaurants, and I know what went into the food.
Half the times I eat in restaurants I have some form of indigestion. That never happens when I cook.

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".

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).