The article discusses the experience of dining at a restaurant without a reservation, highlighting the common practice of saving less desirable tables for walk-in diners. Restaurateur Nathan Thurston explains that many tables labeled as subpar aren’t included in the reservation inventory, making them available for spontaneous guests. Despite perceptions of luck, customers often end up in less favorable spots. The article also emphasizes the importance of reframing customer perceptions by making walk-in diners feel grateful for availability, even if the table is in a less desirable location.
It's impossible to design a restaurant that only comprises faultless tables or that could satisfy the fickle wants and needs of every diner.
I'd say it's extremely common that restaurants save a subpar table for walk-ins...those tables don't even appear on the reservation inventory.
A smart maître d' might tell walk-in diners, 'I don't have any reservations, but I do have this table you can sit at right now.'
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