Restaurant reservations - a new trend?

[Bob Marino]

Our neighboring town, Montclair, NJ is no doubt a trendy, upscale town with the appropriate and increasing  number of trendy, upscale restaurants to prove it. My wife called yesterday for Saturday evening reservations and the lady asked for my wife's credit card to hold the table - BECAUSE  if you are a no show, you get charged $25.00 a head! I mean, like you have to be kidding me! Never heard that before - even booking NYC spots.  Was almost going to cancel, just on principle alone, but we are not the no show type, so wouldn't affect us, but still...........

Bob

 

[RONWEN]

Our neighboring town, Montclair, NJ is no doubt a trendy, upscale town with the appropriate and increasing  number of trendy, upscale restaurants to prove it. My wife called yesterday for Saturday evening reservations and the lady asked for my wife's credit card to hold the table - BECAUSE  if you are a no show, you get charged $25.00 a head! I mean, like you have to be kidding me! Never heard that before - even booking NYC spots.  Was almost going to cancel, just on principle alone, but we are not the no show type, so wouldn't affect us, but still...........

Bob

Perhaps assess them a $25.00 charge per person if you aren't 100% satisfied with your meals...  [big grin]

 

[PeterK]

So what does a meal cost there?   [eek]
Here I am eating Taco Bell $0.89 tacos!   [crying]

 

[peter halle]

Bob,

Even down here in the non trendy South, the urban style joints are going to that so I read.  I wouldn't know first hand, I eat dinner in front of my computer next to MacGyver who is watching Golden Retriever videos on YouTube.   [eek]

Peter

 

[Jesse Cloud]

In the old days when I could afford to eat at fancy places in San Francisco and later in DC, this practice was pretty common.  I can understand it for a small place that usually sells out, but the bigger places have no excuse.

I'm actually a little surprised as I know of a lot of first rate restaurants that are really desperate for customers in this economy.

 

[Bob Marino]

It's a bit of a treat, going there, but worth it. The food is great and a BYO; sooooooooooooo that alone saves some coin. Gets us out of the house - if only a mile away.

http://www.opentable.com/fascino

Bob

 

[JimRay]

And that folks, is just one of the reasons I live where I do!! I'd tell you where it is, but then you'd probably want to move here too.

Jim Ray

 

[nickao]

I would never go to that restaurant on principle alone.

 

[peter halle]

And that folks, is just one of the reasons I live where I do!! I'd tell you where it is, but then you'd probably want to move here too.

Jim Ray

Your secret is safe with me Jim  [big grin].  I went thru there about a month ago and had many fond memories.  Neat place!

Peter

 

[Bob Marino]

And that folks, is just one of the reasons I live where I do!! I'd tell you where it is, but then you'd probably want to move here too.

Jim Ray

Jim,

You mean you don't want to live in Glen Ridge/Montclair  NJ? I'm only paying $14,500.00 a year in property taxes - for my  3 bedroom, 1 bath, home on a relatively small lot. [wink]

B

 

[Bob Marino]

I would never go to that restaurant on principle alone.

Perhaps, if we were ever the type to no show a joint, but don't feel that strongly about it to cancel. Poor service, on the other hand; that'll do it for me.

B

 

[MarkF]

Why not just use the OpenTable reservation service you posted.  I use it all the time when I travel and have to set up group dinners in unfamiliar places.  I've never had a problem with them holding a deposit for a reservation and you get points for free meals.

 

[tiralie]

I'm only paying $14,500.00 a year in property taxes - for my  3 bedroom, 1 bath, home on a relatively small lot. [wink]

...and I thought only us Canadians paid rates like that.
Tim

 

[ThomasC]

Back when I used to be a golf professional, we requirered a CC # to book a weekend tee time. Theoretically, each tee time was worth $400 ($100/player x 4). We never actually dinged the credit card for a group that no-showed, however, it really made a big difference as far as people showing up for their tee times. I suspect it would be easier to fill an empty table at the last minute than a tee time. I guess it all comes down to the question of whether the restaurant manager is going to be a real pri*k about it. Empty tables don't generate money, but I can see how this policy could alienate some potential customers. Regardless, I hope you enjoy the evening with your wife.

TC

 

[nickao]

I would never go to that restaurant on principle alone.

Perhaps, if we were ever the type to no show a joint, but don't feel that strongly about it to cancel. Poor service, on the other hand; that'll do it for me.

B

That's not the point at all. The point is they implement this becasue they had no shows and that is on them. A good restaurant does not have no shows and people will wait in line hours and if anyone no shows they can easily fill the table. To me its simply bad business and a strong arm tactic. You should want to go to the restaurant and not feel like you have to go. I worked at a restaurant many years and we had very very few cancellations or no shows ever. And if we did there were people sitting in the bar waiting for them. They are making money coming and going becasue a good restaurant is not going to have an empty table, even if there is a no show. Just my opinion.

 

[Bob Marino]

I would never go to that restaurant on principle alone.

Perhaps, if we were ever the type to no show a joint, but don't feel that strongly about it to cancel. Poor service, on the other hand; that'll do it for me.

B

That's not the point at all. The point is they implement this becasue they had no shows and that is on them. A good restaurant does not have no shows and people will wait in line hours and if anyone no shows they can easily fill the table. To me its simply bad business and a strong arm tactic. You should want to go to the restaurant and not feel like you have to go. I worked at a restaurant many years and we had very very few cancellations or no shows ever. And if we did there were people sitting in the bar waiting for them. They are making money coming and going becasue a good restaurant is not going to have an empty table, even if there is a no show. Just my opinion.

Disagree a bit. This particular restaurant happens to be one of the top rated in the county; and with good reason - prices are not out of line, and the food is out of this world. There ain't no bar to hang with because this is a BYO. I'm not saying they book months in advance, but a week ahead of time, we could only get 5:30 or 9:00 tables. But, this is a very new policy and here's where I think it's coming from. There is a fairly new "concert hall" in town. Actually, it's an old movie theatre called The Wellmont,  that's been converted over for concerts - and they book everybody - from Tony  Bennett to Pat Benatar - to rap stars. Brings in lots of traffic and lots of youngish people who just may not think twice about  being a no show.
I can understand how some people would/could dislike the policy on principle; I'm not one of them. Again, show me poor service and you lost me forever.

  Bob

 

[semenza]

I would never go to that restaurant on principle alone.

Perhaps, if we were ever the type to no show a joint, but don't feel that strongly about it to cancel. Poor service, on the other hand; that'll do it for me.

B

That's not the point at all. The point is they implement this becasue they had no shows and that is on them. A good restaurant does not have no shows and people will wait in line hours and if anyone no shows they can easily fill the table. To me its simply bad business and a strong arm tactic. You should want to go to the restaurant and not feel like you have to go. I worked at a restaurant many years and we had very very few cancellations or no shows ever. And if we did there were people sitting in the bar waiting for them. They are making money coming and going becasue a good restaurant is not going to have an empty table, even if there is a no show. Just my opinion.

Disagree a bit. This particular restaurant happens to be one of the top rated in the county; and with good reason - prices are not out of line, and the food is out of this world. There ain't no bar to hang with because this is a BYO. I'm not saying they book months in advance, but a week ahead of time, we could only get 5:30 or 9:00 tables. But, this is a very new policy and here's where I think it's coming from. There is a fairly new "concert hall" in town. Actually, it's an old movie theatre called The Wellmont,  that's been converted over for concerts - and they book everybody - from Tony  Bennett to Pat Benatar - to rap stars. Brings in lots of traffic and lots of youngish people who just may not think twice about  being a no show.
I can understand how some people would/could dislike the policy on principle; I'm not one of them. Again, show me poor service and you lost me forever.  Bob

A place with great food, reasonable prices, and apparently good service (because you are still going there)  should  never have a problem filling a table.

If someone no shows and they fill the table do you still get hit with the $25 charge? 

Big time  agree on the service thing. More than one brick & motar place and  some on the net  no longer get my business.

Seth

 

[JJ Wavra]

I have no problem with this policy.  My brother runs aa inn/restaurant with amazing food.  They focus very heavily on getting and using local goods of the finest quality.  If someones does not show it puts them out on money the spent on raw goods which theybring in to serve the number that have reserved spots.  If you pull from a freezer it is one thing but if your business is based on fresh goods that is an entirely different situation.
JJ

 

[fdengel]

I have no problem with this policy.  My brother runs aa inn/restaurant with amazing food.  They focus very heavily on getting and using local goods of the finest quality.  If someones does not show it puts them out on money the spent on raw goods which theybring in to serve the number that have reserved spots.  If you pull from a freezer it is one thing but if your business is based on fresh goods that is an entirely different situation.
JJ

Yet Wendy's manages somehow...

;D