Quote:
Originally Posted by B-Line
RC,
Everybody knows that V-day, Mother's day, Easter, etc. is Amateur day. And no one is suggesting that a little extra slack and patience need not be in order on those busy days.
But if you're a well established, long standing, restaurant.. You better know what you can and can't accommodate. And if you drop the ball and make people wait, serve them some free appetizers at the bar. Send a free desert.
But after two hours at the bar all they offered was a glass of cheap champagne.. There's no excuse. Not for an expensive, big holiday meal for three couples..
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B,
Fair points.
Personally, I wudda got the hell outta there. Sometimes things are as they appear. Tightly booked with people straggling at the tables= LONG night. Once overrun, not many people will ever pull out of the nose dive. There are ways to handle these situations. It's unfortunate they didn't use them. But that doesn't mean their daily biz isn't handled well.
Unspoken rule #1-control your customers. They obviously didn't and lost control entirely.
I ran a room in Europe. Tables were booked for the evening. There was always a warm response when explaining to people accomodations can be made.
"Sir, that table is already booked at 8:00. We would be glad to have drinks and dessert ready for you in the bar, but we need the table by 7:45."
People can be very understanding if the facts are laid out to start.