re: Restaurant wait time question

Always important to remember that open tables aren’t always available tables. In a normal situation at a normal restaurant that might be the case. However right now most businesses are short staffed in some capacity. Restaurants are worse in this regard. Kitchen staff are hard to find, especially experienced & dependable kitchen staff. Servers are in short supply & bussers are even shorter supply. I’ve noticed the incoming work force has a skewed since of what rate is worth their time. They also don’t want to work nights & weekends associated with hospitality. All these things are contributing to empty tables that aren’t available to seat. As for the time question, I’m not sure why you’d falsely quote a longer time unless you are poorly trained, don’t want the business or are just not very bright. It’s probably all