Peggy Grodinsky from the Press Herald explores why some restaurants don’t take reservations.
These restaurant owners and managers gave a similar set of reasons for adopting no-reservations policies, which add up to a blend of ambience, flow and management strains. They explained that, to them, hospitality doesn’t equate to taking a reservation. It means treating customers well – to good food and good service – once they get in the door. And while deep down I still wish everybody would copy proprietor Stella Hernandez at Lolita, who keeps about half the space for walk-ins and the rest for reservations, next time I am dining out in Portland and balk at waiting for a table, I will chew on these reasons, served with a side of understanding…
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