Restaurant Booking Rules: Why Are They So Strict?

Dagens Nyheter's food editor, Elin Peters, addresses the increasingly stringent rules surrounding restaurant table bookings, a phenomenon that has made spontaneous dining at popular establishments a rarity. Peters explains that many highly-regarded restaurants now require reservations booked far in advance, with some even demanding credit card information to secure a spot. The process can be frustrating, culminating in a message stating that failure to show up or cancel properly could result in a charge of 200 kronor per person.

“

There was a time when you could suddenly feel like going to one of Stockholm's best restaurants, stroll down, slip in and grab a table. That was unfortunately a long time ago.

Peters clarifies that these policies, while seemingly inconvenient, are a response to the economic realities faced by restaurants. Just as concert tickets are paid for in advance, empty tables represent lost income for restaurants that must cover fixed costs like rent and staff salaries. To manage resources effectively, restaurants encourage advance bookings. However, this system has a downside: highly sought-after restaurants become less accessible to those hoping for a last-minute drop-in.

“

And if you do not show up or cancel, we will charge you 200 kronor per person.

The issue of "no-shows" – guests who do not arrive for their reservation and do not cancel – directly impacts a restaurant's revenue. While a secondary market for bookings exists in some cities for the most exclusive venues, it's not universal. Peters also touches upon instances where individuals might book multiple tables at different restaurants for the same evening, only to cancel the ones they don't use. This behavior, she suggests, makes cancellation fees a justifiable measure for restaurants.

“

Empty seats also cost money, as the rent must be paid and the staff paid.

Ultimately, Peters emphasizes that the primary function of a cancellation fee is not to generate profit from no-shows, but to incentivize timely cancellations. This allows restaurants to offer the freed-up table to someone on a waiting list, creating a win-win situation. Promptly canceling a reservation is framed not just as a matter of politeness but as a crucial aspect of good dining etiquette that benefits both the patron and the establishment. Peters encourages readers to engage with these practices, highlighting that timely cancellation is both courteous and economically sensible for the restaurant industry.

“

The most important function of the fee is not to make money from you not showing up, but to get you to cancel in time if you cannot come so that someone on the waiting list can get your place.