Making a reservation at a busy restaurant can be a total clusterfuck. You have your favorite place on speed dial thirty days in advance and when you finally get through they’re already booked solid? But it’s my mother-in-law’s 65th birthday and she loves your restaurant!! You beg and plead on the phone but to no avail. Even with advance notice, why is it so difficult for the average Joe to get the reservations they want? Some reasons are obvious like supply and demand. There just aren’t enough tables to accommodate everyone. But a few hidden truths are a little more eye-opening. Here are five secrets you might not know about restaurant reservations:
Restaurants hold tables for VIP guests and regulars – Cultivating a loyal clientele is critical to any restaurant’s success. We know where our bread is buttered and will reward our prodigal customers with preferred status. This often results in blocking access to certain tables to ensure they’re available for valued guests. Restaurants also benefit from having celebrity clientele whose schedules are often too unpredictable to book ahead of time. If we don’t cater to the needs of our most important regulars, they’ll take their notoriety and loyalty somewhere else. A nifty trick: Call for same day reservations in the early afternoon since they may release those last minute holds and make them available to the public.
Private concierge services monopolize prime reservation times for their clients – You probably didn’t know but there are companies who get paid to reserve tables at exclusive restaurants. Corporate clientele will fork over top dollar for access to popular reservations without the hassle of advance planning. Whether you realize or not, every time you attempt to make a reservation at a busy restaurant you are competing with shadowy gangs of professional concierge services who are paid to beat you to the punch. These relationships are usually mutually beneficial which gives concierges priority status over random suckers.
No tables are available because of your party size – Restaurants only have a finite number of tables that can accommodate specific denominations. If you’re calling for a party of six, you may be told no because the restaurant only has a few tables in the dining room that can comfortably fit six people. For parties of four, on the other hand, they may have significantly more availability. It’s worth asking the reservationist if there are smaller or larger tables available when you’re booking and adjusting your party size accordingly.
You need a connection to get in – Some restaurants like Rao’s in New York City only open their doors to insiders. You either know someone who has a table there or you’re eating somewhere else. Loyalty is the best way to build these relationships. That’s how they did it back in the day at Rao’s and that’s how they do it now everywhere else. Don’t expect preferred status without earning it. Restaurant relationships are just like relationships you have with significant others. Expecting intimacy without trust leads to rejection. Take time to get to know the staff, tip them well and eventually, if you’re lucky, they’ll be ready to consummate the relationship.
Restaurants have a dossier on you in their reservation system and your record may be worse than you think – Management will never forget that time you took up a table for five hours on a busy Saturday night or when everyone in your party got shit-faced on 1942 tequila shots and someone puked in the bathroom. Most reservationists will ask your name before offering you a booking so they may access any biographical information you have on file. If you’ve dined there before and have a prior record, a restaurant may mark you as “Do Not Accommodate.” Even a spotty history of cancellations or no-shows may cause you to be blackballed. Keep your rap sheet clean, and you should have nothing to worry about.
I found it interesting when you said that cultivating a loyal clientele is critical to any restaurant’s success. My boss wants to take our loyal customers to have dinner. I will recommend him to check a few places and to make sure to make a reservation on time as well.