Comments on: Who’s table is it anyway? What should restaurants do with customers that won’t leave?

By: Dana

Dana — Thu, 04 Mar 2010 18:52:15 +0000

I give two hours for reservations at my restaurant but I still have issues. The problem is if you are totally booked on a Saturday like we are, and you ask someone nicely to leave, they can give you a bad review, and in this economy that really can hurt you!

By: Tami

Tami — Tue, 10 Mar 2009 08:25:22 +0000

This is such a well written, diplomatic post. It would be easy to be in either of these situations and simply dismiss it all as incredibly bad service and vow never to eat at either of these restaurants again. The points you made really made me think about the balancing act that running a restaurant is as well as the frustrations for the honourable diner. Thanks for this provocative post.

By: Robert W

Robert W — Sun, 15 Feb 2009 20:48:30 +0000

All well said and I agree that there should be a mutual understanding between diner and server/manager, but we must remember that some people are assholes and think they own the place!

By: Library Chick

Library Chick — Sat, 07 Feb 2009 18:57:58 +0000

Great topic. I witnessed this the other day. It was lunchtime at a smallish upscale restaurant. I noticed that two gentlemen next to me appeared to be having an interview of some sort after they finished their meal. All the tables were full and patrons were standing and waiting. I didn’t hear the server clearly, but she said something along the lines of, “Unless I can get you coffee and dessert, I need to free this table up for the next party with reservations.” I thought it was well-stated, from what I could hear. The gentlemen took no offense whatsoever, as they hurried and apologized as they gathered their belongings. I do agree that it’s the responsibility of the diner to be aware of how long they are taking. My husband and I think of the server’s tips. If we stay at a table for what we perceive is to be longer than our usual, without being prompted to leave, we’ll compensate the server for what we assume are missed tips because of lack of turnover. But, ordinarily, we don’t linger that long if we know there’s a queue. I think also that if worded properly, a server or manager or owner can get patrons to leave in a way that doesn’t put a damper on the evening.

By: Maggi

Maggi — Thu, 05 Feb 2009 23:45:43 +0000

I think it’s perfectly okay to inform a lingering party that their table is needed for someone waiting who had a reservation. I was in New York two weeks ago and had dinner with my husband and his friend at Tre Dici in Chelsea – we were a party of 3 at a four-top, but we ordered wine, appetizers, first & second courses, and dessert/coffee, so it was a pretty sizeable check for only 3 people. We were talking still after we had finished our dessert and coffee but when our extremely polite waitress let us know a party was waiting, we were perfectly happy to take our conversation with us to a new destination (our hotel bar!). I didn’t feel slighted at all–our meal wasn’t rushed, service was perfect, the food was fantastic, and we were on the verge of overstaying our welcome. Maybe it’s because I’m a native Seattlite and thus completely paranoid about offending someone? Regardless, I think it’s acceptable to politely ask someone to move on, especially for a party that made a reservation.

By: Sarah

Sarah — Thu, 05 Feb 2009 20:47:14 +0000

I think a kind, but firm verbal nudge usually does the trick. Allowing a bit of lingering time is essential, however, so the nudge must come at the right time. I think a skilled server can usually determine when enough is enough.

By: Lenore

Lenore — Wed, 04 Feb 2009 16:48:19 +0000

Good point from Annie about preparing for “special occassions.” I’ve noticed that the very established/trendy/popular restaurants that tend to book-up often, will ask at the time of making the reservation whether you are celebrating a special occassion. This would allow them to tack on an extra 30-60 minutes at the time of booking, which could be helpful. (It also adds a nice personal touch & allows the diners to feel extra “pampered”)

It could also be that the more established restaurants simply have more experience with this and have developed a policy on the subject, whereas newer, smaller & trendier restaurants may not have had the experience to develop a cohesive & well-informed policy.

The bar makes a huge difference– and I’ll bet that if the server at Joe Doe had apologetically offered a special after-dinner drink at the bar on the house with a small dessert or something, they may have been happier about it. A small restaurant set in a house simply doesn’t have those kinds of options available to them.

By: Loving Annie

Loving Annie — Tue, 03 Feb 2009 20:09:09 +0000

I think if you make a reservation at a crowded/popular time (say 7:00 p.m.) in a CASUAL restaurant, then after an hour to an hour and a half maximum, you should be finished with your meal/conversation and know/be aware that the server would like to turn the table and honor another seating.

That’s basic consideration on the customers’ part.
The restauarant – if they are unable to seat you on time, should offer you free appetizers and a drink while you are waiting. That is basic consideration on the restaurants part.

If you make a reservation at a popular/crowded time at a FINE DINING/MICHELIN STAR RATED restaurant where 8 and 10 course tasting menus are common and it is considered an experience to dine there – the restaurant needs to be aware that 3 hours is likely to be the extent of the meal service and book accordingly.

Therefore, if they book a 7:00 and then an 8:30 it is their mistake/greed.

Sometimes it is the customers who are rude.
Sitting all night at a table because you want to talk in a busy restaurant is just thoughtless. It’s one thing if it is a birthday or anniversary or special occasion and you let the restaurant know this in advance so they were aware your table might not turn over.

It’s also one thing if you stay at the table and tip the server accordingly for the fact that she/he is losing money by only having you there. (I am very conscious of the fact that they are working for minimum wage usually, and depend on their tips.)
If I’m going to ‘hog’ a table on a regular lunch or dinner, I tell the server when they come to my table that I want to sit and chat with my friend(s)- and I also let them know I will pay them double their usual 20% tip on the bill because I am inconveniencing them.

On holidays such as Valentine’s Day, Easter, Mother’s and Father’ Day, Thanksgiving, Christmas, New Year’s, etc., restauarnts should give ample time over and above the norm for their customers and not expect to rush them.

So lots of different factors come into play with this.

Great discussion topic !

Loving Annie