"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking > Road Food
Reply
 
Thread Tools Display Modes
 
Old 02-27-2011, 12:31 PM   #21
Senior Cook
 
megamark's Avatar
 
Join Date: Jun 2010
Posts: 141
I can see how they would say something to help with reservation booking, but that is a pretty rude statement to make to dining guests. I don't think anyone should have a time limit on their dining experience. What if someone was taking a client out to talk business?
__________________

__________________
----------------------------------------------------
The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice & Ira Freeman

//www.lowcarbgrub.com
megamark is offline   Reply With Quote
Old 02-27-2011, 12:34 PM   #22
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Selkie View Post
True, but social customs allow for tolerance when entering a crowded restaurant and either waiting or being turned away. Being rushed out from already being seated is just plain rude, and in some cases unforgivable - first come first served comes to mind.

And when in doubt, perhaps management should begin taking reservations.
Fair enough. But maybe I misunderstand your last statement, how could you cofirm and accomodate any reservation if the diners times are unlimited or unknown? You only have so much time every evening to make as much money as you can. What would you do if you had a party of 8, which is a potential 3-600 dollars, having no place to sit, while another party has already consumed, and finsihsed just sitting there. Could you not see this as a problem that the establishment would want to address? The establishment only has so much space with so many tables. What if every table wanted to stay for hours? What is your solution?

There are check in and out times at hotels, you have to return a rental vehicle at a certain time, tool or equpment rentals have deadlines. Why should a restaurant have to leave things to the customers' choice?
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 02-27-2011, 12:44 PM   #23
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Then you call Restaurant Impossible, and let Robert Irvine come and spend $10,000 in expanding your dining room!!!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 02-27-2011, 12:45 PM   #24
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Rocklobster View Post
With today's economic problems, no restaurant that I know can afford to turn away other potential customers by not having available accomodations.
Two sides to every story.
I have no problem sighing for a table at a restaurant I want to go to if there are none available. I have a very big problem with a restaurant making me feel I am no longer welcome once I hit their time limit.

My family (with two small kids) waited over an hour for a chain resaurant (Longhorns) last week. We did not have an issue with that at all. The place was packed and everyone was waiting. We will go back there again knowing we will likely have the same sort of wait again. If they ever gave me the impression that they wanted me out of thereoncei was seated I would never go back again.

Andy, I have often wondered how that restaurant was. I have seen a sign for them on the highway on my ride to work. I do not think I will try them out now. There are too many other places in the area that do not have to go somewhere that I am not wanted after a certain time limit.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-27-2011, 01:06 PM   #25
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by GB View Post
...Andy, I have often wondered how that restaurant was. I have seen a sign for them on the highway on my ride to work. I do not think I will try them out now. There are too many other places in the area that do not have to go somewhere that I am not wanted after a certain time limit.

GB, in all fairness, there was no identifiable effort to move us along. It was only a statement on the menu. I think it's worth a try. I will go back because I like the food and the menu selection. If I have an issue with the time I'll complain and never return.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-27-2011, 01:11 PM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by Rocklobster View Post
...how could you cofirm and accomodate any reservation if the diners times are unlimited or unknown?

...What would you do if you had a party of 8, which is a potential 3-600 dollars, having no place to sit,...

... What if every table wanted to stay for hours? What is your solution?
...

As you know, reservations have to be based on average stays. so you never know how to book a specific table but you do know that on an average, your restaurant turns tables over in "X" minutes.

Woud you epect that party of 8 with a potential of $300-$600 to be in and out in two hours???

Re-examine your business plan. What is it about your place that makes every table stay so long?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-27-2011, 01:49 PM   #27
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've got deja vu with this thread all over again.
If there are people visibly waiting and I still want to sit and talk, I would sit around in their bar or lounge area after finishing my meal at my pace. No need to dawdle in my opinion. However, like I said before, if I know that I am going to take a while, for whatever reason, I try to set up my reservation later so I am a last customer for that table.
I think the big difference here, in this thread is, we aren't talking about the staff making you feel rushed, we are talking about a nearly subliminal message. If it was me, I probably wouldn't have even noticed it. It seems like one of those things management added to their new menus (just guessing) as an afterthought after they were up and running a while, so if someone was really testing them and simply hanging out there after a meal, they could say, "Look, it's right here on the menu you ordered from", without seeming rude to everyone.

What were you going to say about the cell phones, Andy?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-27-2011, 01:51 PM   #28
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,631
It is a simple request and not an enforced rule. Same goes for cell phones. Some people don't like cell phone etiquette postings as well.
If it were my restaurant I would print those requests as well. I would consider taking them off the menus only if I got several complaints about them.
__________________
roadfix is offline   Reply With Quote
Old 02-27-2011, 02:02 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Pacanis, this is what I was going to say about cell phones.

I think there is seldom a reason to have a cell phone in use during a dinner at a restaurant. Granted there are exceptions.

When we were in Aruba a couple of weeks ago we went to dinner at a nicer restaurant. We seldom get out of there for less than $200. for the two of us.

A young couple (late 20s, early 30s) came in for dinner. He had a portable hot spot wireless, connect to the internet thingy and two smart phones. She had one smart phone. From the moment they sat until they ordered, they did not speak. They were online. All through dinner until we left, they were on their phones. If I was with a young lady that looked as good as she did, I sure wouldn't be on the phone.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-27-2011, 02:06 PM   #30
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
I have a TracPhone, for emergencies only. If I was a parent, I would take it out on night's out, for emergencies only.

I hate cell phones! No one, in this entire world, needs to keep that close of track of me.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.