Good Restaurant Reservation Etiquette Is More Important Than Ever

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At their best,restaurant reservationsbenefit both the customer and the restaurant: Diners get peace of mind knowing they won't have to awkwardly linger before being seated, while advance bookings guarantee sales ahead of time. Thanks to the rise of online reservation platforms likeOpenTable和Resy, it's easier than ever to snag a table, but whether you use an app or make a phone call, good customer behavior is nonnegotiable. As of this writing, many restaurants are limited to a fraction of their capacity and simply cannot sustain the financial losses of缺席，迟到和无用的桌面流林者。

马克·斯特劳斯曼（Mark Strausman）的纽约市麦迪逊（Mark off Madison）的马克·施特劳斯曼（Mark Strausman）表示，虽然预订应用程序使客人的生活更加顺利，但它们也使双重书籍表或反复出现更容易。

"It's just one more example of digital convenience making it easier to forget that there are actual humans behind the business," he says. With many restaurant workers reportingentitled customer behaviorat an all-time high, it's essential that diners re- think their role at the table. Here's how to make your next night out better for your favorite restaurant.

考虑在较少的传统时间（例如下午5:30）用餐。布鲁克林弗朗西（Francie）的共同所有人约翰·温特曼（John Winterman）说：“如果一张桌子有四个席位，那么餐厅需要进行两回合才能工作。”“较早（或更晚）就餐允许餐厅最大化收入。”

该政策是有原因的。“食客在等待的过程中占用了更长的时间，”曼哈顿中城的一家意大利餐厅的一位主人说。“如果这在一个晚上发生了三遍，人们每次等待朋友闲逛20分钟，我将失去60分钟的业务，这足以翻转桌子。”

If you're seated on time but before your party arrives, the clock starts when your butt hits the seat. One host says, "If half your party is late, it doesn't mean you all get to sit longer."

Some hosts give away tables after 10 minutes, while others have longer grace periods. If you're running late, always call the restaurant so they have time to make other arrangements and not lose business. Remember: Your reservation begins at the time you first reserved—not whenever you show up.

Some reservation apps penalize no-shows: On OpenTable, for example, if you are a no-show four times in 12 months, your account is suspended.

If you can't make your reservation, it's important to call the restaurant and let them know with as much notice as possible. Pre-pandemic, guests waiting at the bar might have helped make up for no-shows, says John Winterman. "But in the current climate, a lost reservation is just that: lost, irretrievable, irreplaceable."

It's not just rude to flake out on your table; depend- ing on the restaurant, no- shows can cost operators hundreds of dollars in lost revenue each night.

With 31 million monthly users, it's the largest reservations service in the U.S. The service charges operators a fee of $1 to $1.50 per diner seated.

由餐厅集团的尼克Kokonas (and recently acquired by Squarespace), Tock doesn't charge restaurants per guests seated. Deposit-required reservations cut no-shows to less than 1%.

This New York–based app doesn't charge operators cover fees and has a no-show rate of only 3%.

通过用餐或从坐在预订的餐馆中订购，客人可以获得奖励以兑换礼品卡。这是我们关注的引人注目的模型。