You eagerly made plans with your friend to check out that restaurant you’ve been dying to try for ages, but when your reservation time rolls around, you’re just not feeling up for it anymore. Whatever it may be, the weather, the traffic, how tired you are, it’s never okay to not call the restaurant to cancel your reservation.
Why, what’s the big deal?
Below are a couple of articles explaining, why, it is in fact, a big deal to restaurants. So much so that some restaurants have considered “customer blacklists”.
It's our hope that, by passing these articles along, you'll learn an insight or two about restaurant reservations.
Written by Stephanie Staelens for Munchies
"As soon as spring rolls around, restaurant owners know what to expect: a lot of people who don't show up for the table they reserved. Together with a group of fellow restaurant owners, Jim de Jong is raising awareness about this frustrating phenomenon." - Stephanie Staelens
Anonymously written for Munchies
"Over the last six nights in my restaurant, 39 people haven't turned up for their table. If you're talking about place that has 80-odd covers, they probably won't notice but we only seat 24 people, so it's massive for us. That's business for two nights that we miss out on.
In a restaurant the size of mine, our margins are so tight that even if I get a table of four that doesn't turn up, the best I can hope for is to break even. I've got the staff already in and the food ordered, thinking that the place is going to be full.
Written by Ken Friedman for Food and Wine
"To a restaurant owner, quiet is death. Unless you run a Michelin three-star kind of place, you don't want quiet. You want loud. You want busy. You want people bumping into each other. Because it means people are having a good time and spending money and they'll want to come back. How do you achieve this? With a busy bar scene. When you don't take reservations, people have to wait for a table; they go to the bar and hang out. As every restaurateur knows, you make much more money selling a drink than you do selling a plate of food. You buy bottles of booze, open them, pour them and sell them for many times more than what you bought them for. You also eliminate another big problem: no shows, which there's no good way around." - Ken Friedman