1. “Can we have this seat? Absolutely yes! There are no reservations.”
An overturning factor on which a restaurant runs is its efficiency. A restaurant reasonably busy could fill all its vacancies without reservations. If at all, any were reserved; it would remain vacant until the customer arrives leaving ahead to the restaurant in the form of empty tables.
Changing reservations, being late or blowing in with the wrong number of people drives towards conflicts leading to empty tables or disappointed guests.
Rose‟s, Chef Aaron Silverman‟s new restaurant on Barracks Row has a crowd in the evening waiting for the restaurant to open. Weekends are comparatively huge, with waiting times reaching up to 3 hours.
On early grounds itself, Silverman decided not to take reservations. He says that he was able to serve number of guests without any constraints on their dining time if he didn‟t take reservations. Silverman felt that as a restaurateur providing a good time to his customers should be his prime motive.

2. Silverman added, “At many of the top restaurants, you will never get a reservation. They are booked well in advance.”
A large restaurant chain (E.g.: –Cheesecake Factory) can proceed on the day‟s schedule without looking out for reservations as they would be contented with flow of the crowd sufficient to fill the tables. But, on the other side a fine dining restaurant has to take reservations in order to reach customers‟ expectations.
„
Sorry! We are out of seats!‟
Yes! Having a crowd of hungry people waiting in front of the door, would be one of the best forms of advertisements. This always triggers a positive signal to a customer that „People love to dine here, so, it has to be good‟. One of the best ways to have such large crowd is not to take reservations; else people would be seated as soon as they get into the place.
However, restaurants with younger groups are the ones who refuse or limit reservations.
The same would be applicable for even single units, where cost of maintaining a phone to web tie-ins, ordering and seating system tie-ins is always more compared to the revenue it generates. In such cases, it would be a privilege to the dinner but not a revenue generator.

3. Jeff Black, an experienced restaurateur with knowledge on both sides of no- reservations. He runs his Black Salt, Black Market Bistro and Black‟s Bar & Kitchen accepting advance bookings while younger one‟s Pearl Dive and Republic as walk-in only.
“To a restaurant smaller in capacity which takes reservations is very hard to get into. By contrast at eateries that don‟t take reservations, would cover and serve a number of guests,” Jeff said. “The fact that serving more number of guests provide an opportunity for more number of people to step in and have a dine they want, versus contacting a restaurant and getting frustrated because of the fact that every time they call, they would be disappointed to find none to reserve.”Remembering an incident in the past, when he opened Addie‟s, he recalls two of his customers who had reserved the seats but failed to turn up on the same day, leaving half the restaurant empty. That incident provoked his thoughts of not taking reservations and made up his decision.

4. Jeff quotes an example, “If a party books a table and if he doesn‟t turn up, then the waiter would be making 25% less money than he would have made.”
So a walk in policy is always better, where tables are filled as soon as they become available.
Current trend of many restaurants, especially of the fast chains is call ahead seating.
Merging both the forms, traditional reservation and walk in, this is done when a party contacts while he is on the way to the restaurant, to have their name on the list which could probably reduce waiting time.

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