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How do the better restaurants handle the reservation situation for VIP guest?...
Posted on 6/29/16 at 7:41 am
Posted on 6/29/16 at 7:41 am
Example, when a millionaire or some celebrity comes in town and wants to get into Restaurant August or Commanders, would there normally be a few tables blocked off on big weekends in case this happens? Along those lines, do the better hotels and their concierge have so many tables maybe reserved if the relationship with the restaurants is good.
On a related note, if someone is a big spender and great tipping regular, are they tracked so to speak in the reservation system?
Just something I was thinking about the other day. I was thinking about this in regards to Nola places, but feel free to provide examples from other cities.
On a related note, if someone is a big spender and great tipping regular, are they tracked so to speak in the reservation system?
Just something I was thinking about the other day. I was thinking about this in regards to Nola places, but feel free to provide examples from other cities.
Posted on 6/29/16 at 7:44 am to notiger1997
Posted on 6/29/16 at 7:51 am to notiger1997
quote:
Example, when a millionaire or some celebrity comes in town and wants to get into Restaurant August or Commanders, would there normally be a few tables blocked off on big weekends in case this happens?
they have to in some way
I've only experienced this once and it was with my wife's uncles
we went to Commanders with no reservations on a Saturday night and of course, no tables, well my wife's uncle's partner (who owns a high end restaurant in Philly) asks to speak to the GM (or whoever) and they introduced themselves and start talking about restaurants and all of a sudden we have a table
so either they bump people or they have some tables set aside for "important" people
Posted on 6/29/16 at 8:10 am to notiger1997
When I ate at le bernardin some old guy tipped the maitre de $100, I'm assuming he does that every time and thus has a table whenever he wants.
Posted on 6/29/16 at 8:23 am to reb13
Doesn't sound like that much to secure a place there to be honest.
Posted on 6/29/16 at 8:35 am to reb13
(no message)
This post was edited on 7/4/16 at 10:09 am
Posted on 6/29/16 at 9:07 am to notiger1997
Most places now use a reservation tracking software/POS system. So for regulars, they pretty much can track down things like preferred table, waiter, how many ice cubes in his scotch, what type of white burgundy the wife likes, etc...
Many places (talking about places that take reservations) hold tables in the 7-830 range for regulars or VIPS. And if none show, they can release them to walk ins.
Many places (talking about places that take reservations) hold tables in the 7-830 range for regulars or VIPS. And if none show, they can release them to walk ins.
Posted on 6/29/16 at 4:10 pm to notiger1997
In places I have worked people who were VIP got seated right away without a reservation. Now a VIP was normally a local, someone well known to the staff, and semi-regular. $100 bucks or celebrity status also mattered, but were secondary to our normal vip's
Posted on 6/29/16 at 5:29 pm to BlackenedOut
quote:
Most places now use a reservation tracking software/POS system. So for regulars, they pretty much can track down things like preferred table, waiter, how many ice cubes in his scotch, what type of white burgundy the wife likes, etc... Many places (talking about places that take reservations) hold tables in the 7-830 range for regulars or VIPS. And if none show, they can release them to walk ins.
Exactly.
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