BrianV
Well-Known Member
The staggering is pretty close. At opening there is a certain amount of table balancing that needs to occur for two main reasons. First, if all tables or even a majority of tables in any given station were filled at nearly the same time the wait staff in the station would not be able to get to all of those tables with greetings and menus within a reasonable period of time. Anyone who has sat waiting for a waiter to come by knows how interminably long it can feel. Ten minutes at the table feels much longer that 10 minutes in the lobby.
The second reason is the kitchen staff can only manage a certain number of orders at any given time. Getting two many orders at once slows meals for everyone and many customers get annoyed. Restaurants work on a rhythm. table and order balancing at the start lets them set the rhythm which makes things better for everyone through out the date.
For wait staff the rhythm is something like greet a guest A and give them the menu, then get order from guest B, deliver Guest B's order to kitchen, pick up guest C's order and deliver to table, get coffee/desert order from Guest D, get Guest E's bill and deliver it to table and repeat. If things are balanced correctly it goes seamlessly and everyone feels they have been taken care of well. Kitchen's have a similar rhythm.
Waiting 10 minutes at the opening is not a bad thing it's actually beneficial to everyone's dining experience.
Totally agree. And 10 minutes really isn't a wait.
But why not just stagger the ADRs? Instead of booking more people than you can seat at 11, book half at 11 and half at 11:10? Surely not for no-shows because they solved that problem by charging for no-shows.