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#1 |
Senior Member
Join Date: Mar 2021
Posts: 127
Thanks: 2
Thanked 34 Times in 27 Posts
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#2 |
Senior Member
Join Date: Apr 2004
Location: Moultonborough
Posts: 2,912
Thanks: 338
Thanked 1,690 Times in 594 Posts
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Dealing with reservations is challenging.
When you don't take them, people dine, leave, the table is cleared and a new party is immediately seated so there is no down time during busy periods and scheduling staff is easy. Reservations very often show up late.....as much as 1/2 hour in some cases. If that happens several times in a night that restaurant is down several hundred dollars and staff is standing around. People that walk in see empty tables and get angry that they can't be seated There are also last minute cancelations and no-shows, thus the request for deposits. People often want to add to number because someone wants to join them. If the reservation is for 6 or 8 there are a limited number of tables and any change is going to affect another party. Years ago, before deposits came into play a favorite trick was to make a reservation at several restaurants and then decide at the last minute. All in all it's very stressful on a busy evening and restaurants that take reservations deserve your patience |
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The Following 6 Users Say Thank You to SAMIAM For This Useful Post: | ||
Biggd (09-08-2021), camp guy (09-08-2021), FlyingScot (09-08-2021), TheTimeTraveler (09-08-2021), TiltonBB (09-08-2021), tis (09-08-2021) |
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#3 |
Senior Member
Join Date: Oct 2004
Location: Laconia NH
Posts: 5,592
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Live here and avoid Fridays thru Sunday. Enjoy cooking for a crowd and its a favorite among guests. Lobsters are a favorite and Belmont Shaws had cooked chix lobsters at 9.99 a pound! I'd rather burn the money for boat gas than feed an army at the ridiculous price!
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Someday may never be an actual day. |
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The Following 2 Users Say Thank You to BroadHopper For This Useful Post: | ||
BoatHouse (09-08-2021), MeredithMan (09-08-2021) |
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#4 | |
Senior Member
Join Date: Aug 2013
Location: Bedford, NH; Meredith, NH
Posts: 964
Thanks: 263
Thanked 819 Times in 336 Posts
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#5 |
Senior Member
Join Date: Oct 2009
Posts: 696
Thanks: 187
Thanked 531 Times in 227 Posts
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It’s dormant now due to Covid, but I operated what became a reservations only restaurant four about 11 years here in the lakes region. My reservations were typically about six months out. I knew I arrived when I received a call in July for a reservation in November. It was extremely rare for people not to show up for a reservation however if they didn’t I would easily be able to seat the table with walk up traffic.
On the most part our operating system and business model was better suited for reservations. The only downside was that we typically allowed for two hours in between seatings. Occasionally people would get done in an hour and a half and the table would be generating $0 at those moments. Our Covid pivot has included the emergence of a very popular outside bar. When the day comes for our tavern to re-open I have a feeling we will change our ways and only Take reservations for half the restaurant and the other will be first come first serve. People will be able to wait at the outside bar. |
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The Following User Says Thank You to baygo For This Useful Post: | ||
joey2665 (09-08-2021) |
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#6 | |
Senior Member
Join Date: Mar 2021
Posts: 127
Thanks: 2
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Sounds fair to me. This covers all types. Sent from my iPhone using Tapatalk |
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#7 | |
Senior Member
Join Date: Mar 2006
Location: Merrimack and Welch Island
Posts: 4,413
Thanks: 1,366
Thanked 1,636 Times in 1,068 Posts
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For those who go to the same place frequently, we like reservations so we can request to be seated in our favorite staffer's section. |
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#8 | |
Senior Member
Join Date: Mar 2021
Posts: 127
Thanks: 2
Thanked 34 Times in 27 Posts
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You mean so you can support them and tip them well? You entitled savage! Sent from my iPhone using Tapatalk |
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The Following User Says Thank You to LakeDad For This Useful Post: | ||
CubRun (09-20-2021) |
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#9 |
Senior Member
Join Date: Apr 2004
Location: formerly Winter Harbor, still Wolfeboro
Posts: 1,193
Thanks: 303
Thanked 529 Times in 296 Posts
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Everyone is pretty wound up about this topic, maybe because of the weather, maybe because of COVID-related stress, maybe because of a region-wide lack of help, and maybe because of "who knows why", but the best post on the topic was by SAMIAM explaining some of the problems with reservations. I would venture to say that at some time of a person's life they have probably worked in a restaurant, in some capacity, so with that as a background, try to view some of these issues through the lenses of the industry and maybe, just maybe, some of the vitriol will go away. Everyone is entitled to their opinion, but, remember, it is only, and just, that - an opinion.
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The Following 2 Users Say Thank You to camp guy For This Useful Post: | ||
Newbiesaukee (09-09-2021), tis (09-08-2021) |
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#10 |
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Join Date: Jan 2006
Posts: 6,771
Thanks: 755
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I agree. It seems to me I see entitlement and lack of consideration as a huge cause for restaurant issues. I wouldn't dream of being late for a reservation but I know some people make a habit of being late for anything. I know one person who was 2 hours late to her own wedding.
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#11 | |
Senior Member
Join Date: Mar 2021
Posts: 127
Thanks: 2
Thanked 34 Times in 27 Posts
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To preface this response, none of this is THAT serious. It’s just eating out. And isn’t entitlement. It’s preference, customer service and choosing where one spends money. Many restaurants can handle it, so they get my business, positive reviews, and recommendation. Reservations work, but they take work. And on that very note, I could argue that some of the restaurants are entitled: “We don’t need to accommodate. They’ll line up at the door anyway.” I observe this and choose not to support those types of restaurants when the season slows.. Sent from my iPhone using Tapatalk |
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