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Many independent restaurants have adopted reservations to manage guest arrival timing. Switching from a waitlist to a reservation system highlights that it’s not just about providing information; the language used and the demeanor shown can significantly influence guests' perceptions of the restaurant. The presenter will cover three common scenarios encountered when handling phone reservations. It’s crucial to be prepared and confident in addressing these questions in advance. One key situation is availability—if a guest requests a fully booked time, offer alternatives and let them choose. For instance, if a guest calls for a 7:00 p.m. Friday reservation and it’s full, suggest available times like 6:30 or 9:00 p.m.
