Hi guys, just wondering exactly how hard is it to get dinner ressies at BOG ?
Funny that you noted that. My parents just ate there last night and said the same thing. They actually went early to see if they could get seated about an early when the restaurant opened for dinner, but they were told it was booked solid. So they went back at their ADR time, got seated right away and noticed tables that stayed empty the entire time they were there. Waitress said people don't always show up. Still crazy though.What I didn't understand when we were in the restaurant last Friday was that they were no where near full. We were there from about 5-6 and saw way to many empty tables to not be able to get reservations.
Surely there's sufficient people just turning up on the off chance for them to fill those tables ??Waitress said people don't always show up.
That was the same case when we ate there in May. We were in the ballroom and it was only maybe 60% - 65% full. The west wing was full, the Rose Gallery was empty, and outside only about 3 families were waiting to be brought in.
We heard them turning away walk ups... maybe they do that to alleviate pressure on the kitchen.
We've eaten there twice. The first time they were using the Rose gallery as the ballroom and west wing were full. The most recent time, it was open to walk into but no one was seated inside. SO idk *shrugs*I've done dinner there twice, and never seen anyone sitting in the rose gallery. I think they are using that as a staging area for the waitstaff as well as the location for fountain drinks.
That was the same case when we ate there in May. We were in the ballroom and it was only maybe 60% - 65% full. The west wing was full, the Rose Gallery was empty, and outside only about 3 families were waiting to be brought in.
We heard them turning away walk ups... maybe they do that to alleviate pressure on the kitchen.
To me, be our guest has the best TS food in MK. We always enjoy it. Keep it.I was able at 180 days to get a table for 4 with no problem in December. Still debating if we are going to keep it though...is the food comparable to other 1 credit TS restaurants or is the ambiance what everyone wants to see?
Disney - that money making machine, turning down customers so the employees can have an easy time. I think notWe heard them turning away walk ups... maybe they do that to alleviate pressure on the kitchen.

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