Planning reservations and blocking tables

Planning Reservations and Blocking Tables

Chapter 8

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Decision on Whetherolup olmadığı to Accept Reservations

•Each restaurant must decide whetherolup olmadığını

to– Accept– Rely on güvenilir

•Reservation– A promisesöz vermek for a table in a restaurant

•Walk-inrandevusuz

– Guests who patronizemüşterisi olmak the restaurant without a reservation


Decision on Whether to Accept Reservations (continued)

•One of the MOST important considerationsdikkat edilecek in NOT accepting reservations is the LOCATION of the restaurant

•All restaurants are NOT alike– Requiredgerekli to have different policies for

seating

•Key to being profitable: Build loyaltybağlılık amongarasına your repeat guests


Decision on Whether to Accept Reservations (continued)

•Reservations should ALWAYS be accepted on holidays:

– Easter, Thanksgivingşükran günü, and Mother’s Day• Special holidays for families


Accepting Reservations

•Once a decision has been made to accept reservations, the restaurant needs to create a policy to deal with reserving tables for guests

•Restaurant can

– Reserve a certain percentage of tables

– Reserve the dining room completely


Accepting Reservations (continued)

•Reservations work in two ways:

– Restaurant promises to have a table available for the guest

– Guest promises to show up for the reservation


Accepting Reservations (continued)

•Provides a mutualkarşılıklı benefit to both guests and the restaurant

•Advantages and disadvantages– For both guests and the restaurant

•Essentialönemli part of reservationist’s job is explaining to the caller the responsibilities regardingile ilgili the reservation


Factors That Affect Taking Reservations

– The time it takes a partygrup to eat its meal and pay its bill

• An importance of the stationiş bölümleme

– Each station carrying out among the 12-24 seats interms of service personel-extra info

– Many workers in this sector devides the tables in to 2,4,6 top-extra info

– Reserve more parties than they have tables for

• An easy menu to prepare items

– This speeds up the residencekonaklama time


Taking the Reservation

•Can be taken by:– via the telephone

– via the internet

– in person

•Those taking reservations MUST be trained properly so that they can obtainvarlığını sürdürmek ALL information needed

– This is the guest’s first contact with the restaurant


Taking The Reservation (continued)

•Reservations should be taken and placed– On a preprintedönceden basılmış form (see Figure 8-2)

– Directly into the reservation book

•Operations with multipleçoklu locationskonumlandırma have a centralized call center to take reservations for ALL restaurants


Information to Obtainedinmek from the Guest

• Name of the guest– Ensureemin olmak the correct spelling of the name

• Date for which the reservation is desiredistenen

– Request day of the week and date

• Time of the reservation– If time is booked, suggest another time

• Number of guests in the partygrup

– Helps in blocking


Information to Obtainedinmek from the Guest (continued)

•Any – Special seating or birthday cake

•Guest’s phone number– Home, business, and cell

•Name of person who took the reservation– Makes people responsible

•Date reservation was taken– How far in advance reservations are made


Explaining Policies of the Restaurant to the Guest

•Inform guests of any special policies

– Develop checklist of pertinentuygun policies for reservation takers to use

•In order to avoid mistakes repeat the information back to the guest


Not Accepting Reservations

• Maximum use of tables is obtainedelde edilmiş

– Not losing money from unoccupiedboş tables

•No overbookingfazla reservasyon occursolmak

– No danger of reserving more tables than guests

•Little preplanningönceden planlanan of reservations– Only reserves tables for big partiesgrup

•No-showsreservasyonu iptal ettirmeyip gelmeyen are not a problem– No danger of holding a table


Not Accepting Reservations (continued)

•Disadvantage for the restaurant– Business may be lost because reservations will

not be accepted

– Guests may refuse to patronizeküçük görmek a restaurant

• Believe they will have to wait for a table for a long period of time

•Disadvantages for the guests– Far outweighağır basmak the advantages


Reserving Tables Blocking Reservations

To reserve a certain table at a certain time

•Purpose is to enablesağlamak the host to avoid overbooking

•Process begins with taking the reservation correctly

• Successful blocking depends upon– An organized system

(see figure 8-2)


Reserving Tables Blocking Reservations (continued)

•All blocking is to be entered in one book or place

•Need physical layoutplan of the dining room– Table numbers and number of seats per

table

•Computers– Programs designed to help blocking


Blocking in a Small Restaurant

• Simplesten basit way of blocking tables occursolmak when a restaurant has a set meal period and a limited number of tables (see figure 8.3)


Restaurants Without Set Meal Times for Reservations

• Small restaurants will take reservations on a first-come, first-seated basistemel

– Take reservations at any time during their meal period

– (See Figure 8-4)


Blocking in a Large Restaurant

• Principle is the same as for a small restaurant

– But impossible to use the same method because of the large number of tables involved

• Reservation manager

– The person who takes ALL reservations in a large restaurant


Blocking with Set Meal Times

• Check-off method

– A method of blocking tables– See Figure 8-5 and Figure 8-6

•Key factor in making the system work is constantsürekli communication between the reservation manager and the people taking the reservations


Accepting Reservations at Any Time

• Open seating– A restaurant allows guests to reserve

tables for any time• More planning and organizing is needed to

avoid overbooking

•Use of the check-off sheet– Including the guest’s name and the time

of the reservation– (See Figure 8-8)


Blocking Effectively

•Involves much planning and organization

•To block effectively, three items are needed

– Diagram of the dining room

– The reservations

– The check off sheet

•Blocking is an organized process– (See Figure 8-9)


Blocking Effectively (continued)

•Problems with the system

– Guests do not like their table

– Guests stay beyondfazla their residencekonaklama time

•Taking reservations and blocking requires a lot of organization and preplanning to avoid overbooking


Call-Aheadönceden telefonla aramak or Priority Seating

•Guests call the restaurant and have their names added to the seating list

– Holds a waiting spotyerini saptamak for the guest

•Keeps waiting time to a minimum

•Does NOT guarantee a table for a certain time, but a place in line


How to Alleviateazaltmak No-Shows

•Some provendenenmiş methods– Properly train the person taking reservations

to explain ALL policies to the guest

– Call and confirm the reservation on the day of the reservation

– Take a deposit for the reservation like hotels do for lodging rooms

– Use computers to tracktakip etmek no-show guests• Check name of guest with list of no-shows

Education

Planning reservations and blocking tables