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perhaps time Limits should begin when you are served, not when you arrive or when you are seated. Otherwise, you might wait f o r e v e r for your food, then told you have to leave a few minutes later.
I could definitely see time limits enforced at high turnover restaurants with limited seating, like fast food places at lunchtime. Or perhaps just have time limits for busy periods.
I know Asian service is different, and sometimes not well recieved by Americans. I could imagine the restaurant owner being concerned about people 'camping out'.
Or eating way more than a regular person. Reminds me of this classic comedy bit from a very overweight John Pinette. "SOB still here! You go now! You here four hour!"
Great restaurant near me in Wilson (I think) called The Beef Mastor Inn. You get seated at a very basic table, place only holds maybe 10-12 tables. You get one choice... Ribeye (you choose size and how much it's cooked), baked potato, and a large slice of bread. There is also a salad bar if you choose. No appetizers, no dessert. You get served, you eat, you pay, you leave.
This has been their business model for years. People tailgate while they wait to get in and it's packed every night. They have a small bar to serve patrons who are waiting. Great night out, so unique. They will let you know it's time to leave when you're done because there is no reason to linger and people are waiting outside.
So it works for them, and it has a following. As usual, it depends on how good the food is, but I agree lingering just hurts the restaurant because they loose revenue. Some people are just rude about it. Not at Beef Mastor Inn.
I especially get the concept in smaller restaurants with limited seating, but as stated it's how they go about "enforcing" it. Allowing them to move your party to the bar or other space with the offer of a comped drink or dessert goes a long way and would guess few if any ruffled feathers.
Some restaurants are now implementing a time limit on how long you can occupy a table
This used to be accomplished well by using lower quality chairs (eg the bentwood cafe sort).
After the 30 minutes their light meal takes to almost be finished ... most customers are ready to move on.
We are fast diners, we don't have drinks, sometimes have an appetizer then have a dinner.
Recently had a hard time getting a reservation between 6:30-7:00 probably because the restaurant is scheduling 1.5 hours per table. We are in and done under an hour.
But here's the thing--they make more money on the people that have drinks to start and a bottle of wine with dinner, that takes time.
Here in Charlotte NC I haven't seen "early bird" offers by restaurants for 5:30ish. That would get some people in earlier and free up tables for later arrivals.
Just because this is new to you doesn't mean it's new. I've seen restaurants like this for years and years.
In Europe (as an example) it's quite common - when you book your reservation online, you pick a slot - that's yours - when it's over, it's over. Get out. They tell you on the website, at the door, on the menu, and before taking your order. And then when your time is up.
This is common enough that some restaurants already have an "hourglass" type gizmo or other clock-thing so you know how it's going.
YOU DO NOT HAVE TO EAT THERE. Don't. Just don't. But if the food is grand and the prices are right - SOMEONE will. and evidently - it works - cuz lots of places do it. Sorry it seems new to you.
perhaps time Limits should begin when you are served
It doesn't work that way. usually it's 90 minutes or two hours. Very - very - few dining experiences take longer than two hours. AFTER two hours - even with slow service, you are mainly just taking up table space. Hardly anyone hits the limit. People DO - but mainly on purpose. If I have reservations for a place at 8 - I am usually gone by 10 - or wish I was. Sure, sometimes it goes a bit longer...but mostly, it doesn't.
The strategy here is NOT to chase away good diners - but to discourage the NON good diners from ordering coffee for 4 hours (free refills) when that table (at a busy place) could be generating revenue.
Also - this concept is in play at some upscale places - where the ONLY menu is the chef's tasting menu - and it WILL be served promptly, if the server wants to keep the job. A schedule. After about 60 minutes - all courses are done - you still have time for an after-dinner drink - but then, hit the road, because we can sell another $150 meal at your table, or give you free coffee instead. Nope.
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