[TeresaE]

The restaurant can handle “lingerers” by offering the table a concession, like a free dessert next time they come in. A “would you mind”, “ sorry for the inconvenience. here’s something for your trouble if you could help us out” would turn tables. In the other hand, the patrons need to exercise situational awareness. Yes we have all worked hard and want to enjoy our retirement. But that shouldn’t mean we get a license to abandon good manners.

[toeser]

Originally Posted by Vermilion Villager

Last Saturday we had a 6:30 reservation for 2 at Bonefish. We arrived about 6:15 and they told us they were running 15 to 20 minutes late. Not a problem. The time kept dragging on and on and now it was 7:30 which prompted me to go up and ask what was the reason for the lengthy delay. The manager told me something I've never heard...or even considered.

He said "roughly 1/3 of the restaurant is completely done eating their meals, they have their checks on the table but are just visiting."

When we finally got seated over an hour later at 7:30 I recognized a group of five people, and another group of four who were being seated as I initially walked in at 6:15. Yes...each one of these groups were done eating and you could see the black credit card holder on the table. We ate our meal and we're done 8:15. Those two groups were still there visiting when we walked out the door.
I know this is not McDonald's where you get fast food and race out the door. But I think people have to understand its a little bit more than them.

When its in-season, and there are groups of people waiting for an over an hour to eat, personally think it's a little rude for people to hog the restaurant. Not only are you inconveniencing people who have not had a chance to eat yet, you're a really screwing over the waite staff. The poor girl who was waiting on those two tables for over two hours essentially got tips from just two groups instead of the normal four that she would've.
The moral of the story…Please be a little considerate.

Very well said.

[nn0wheremann]

Originally Posted by Vermilion Villager

Last Saturday we had a 6:30 reservation for 2 at Bonefish. We arrived about 6:15 and they told us they were running 15 to 20 minutes late. Not a problem. The time kept dragging on and on and now it was 7:30 which prompted me to go up and ask what was the reason for the lengthy delay. The manager told me something I've never heard...or even considered.

He said "roughly 1/3 of the restaurant is completely done eating their meals, they have their checks on the table but are just visiting."

When we finally got seated over an hour later at 7:30 I recognized a group of five people, and another group of four who were being seated as I initially walked in at 6:15. Yes...each one of these groups were done eating and you could see the black credit card holder on the table. We ate our meal and we're done 8:15. Those two groups were still there visiting when we walked out the door.
I know this is not McDonald's where you get fast food and race out the door. But I think people have to understand its a little bit more than them.

When its in-season, and there are groups of people waiting for an over an hour to eat, personally think it's a little rude for people to hog the restaurant. Not only are you inconveniencing people who have not had a chance to eat yet, you're a really screwing over the waite staff. The poor girl who was waiting on those two tables for over two hours essentially got tips from just two groups instead of the normal four that she would've.
The moral of the story…Please be a little considerate.

They should pay their check, and move on to the bar to visit, or the restaurant staff should encourage them to do so.

[jim@jedward.com]

Somewhat agree, but as soon as you ask them to leave I guarantee they'll go cheapo on the tip. :/

[Warcats]

Guards seize zem throw zem in ze pit

[Dlpdo]

Originally Posted by bsloan1960

When I'm done eating and notice people are waiting to be seated I pay my bill and leave. i would only linger if I see open tables. This is common courtesy. Unfortunately we can't force people to be mindful of others. People can be exasperating.
"I Love Humanity- It's The People I Hate"

Would fully agree. Only thing I would add is if I linger I add a sum to the servers tip to compensate for the extra time.

[Jerseybob]

Originally Posted by Vermilion Villager

Last Saturday we had a 6:30 reservation for 2 at Bonefish. We arrived about 6:15 and they told us they were running 15 to 20 minutes late. Not a problem. The time kept dragging on and on and now it was 7:30 which prompted me to go up and ask what was the reason for the lengthy delay. The manager told me something I've never heard...or even considered.

He said "roughly 1/3 of the restaurant is completely done eating their meals, they have their checks on the table but are just visiting."

When we finally got seated over an hour later at 7:30 I recognized a group of five people, and another group of four who were being seated as I initially walked in at 6:15. Yes...each one of these groups were done eating and you could see the black credit card holder on the table. We ate our meal and we're done 8:15. Those two groups were still there visiting when we walked out the door.
I know this is not McDonald's where you get fast food and race out the door. But I think people have to understand its a little bit more than them.

When its in-season, and there are groups of people waiting for an over an hour to eat, personally think it's a little rude for people to hog the restaurant. Not only are you inconveniencing people who have not had a chance to eat yet, you're a really screwing over the waite staff. The poor girl who was waiting on those two tables for over two hours essentially got tips from just two groups instead of the normal four that she would've.
The moral of the story…Please be a little considerate.

Having owned a restaurant for many years, the simple answer is the manager stops at the table and starts a small conversation about dinner and service. Then he says he is just a bit backed up with reservations and really needs the table, can I offer to buy you all an after-dinner drink at the bar? Those sitting recognize the managers need, and about 1/4 of those folks go to the bar, the others say no thank you and graciously give up the table.

[Ecuadog]

Originally Posted by Ecuadog

Yeah... that gripes my butt too.

Originally Posted by The Chipster

Your reply matches your profile photo.

I think I learned that expression while working on the Brooklyn waterfront when I was a teenager. I like it. It has served me well over the decades.

[FredJacobs]

I've been in food service. When I have customers "loitering" I have the busboy start to remove some dishes - just enough so they get the hint. If they are not getting the hint, after ten minutes I have the server ask if the check is ready. At the same time, I have busboy remove the coffee cups and some other items. By taking away the coffee cups they really get the hint. If not, I will approach them and tell them that I have customers waiting. It is rare that I have had an argument with a customer.

At the country clubs here in TV, they have a problem with large groups - 8 or so. Some of the group will come in early and ask to be seated. Then, they may wait 30 minutes or so until the last member(s) arrive. Setting up for 8 requires two tables. Having a few people at the table waiting for the rest of the group has set a table behind by 30 minutes. This causes a back-up in reservations.

The problem becomes compounded when the server shows up to take orders. Believe me, a party of 8 will take more than a few minutes to order - another delay. Now, let's suppose that this is a busy night and there is more than 1 party of 8. The server takes that table's order and now there are two orders in the kitchen waiting for food to be cooked, plated, etc. for 8 - AND it all has to arrive at the table at the same time. These large party orders set back the kitchen's time and now a table of two is waiting 40 minutes for their order to arrive and wondering why it is taking so long.

These are management problems and can easily be corrected.

1. Do not seat large groups until the entire group is present. If it is 15 minutes or longer, and the party is not complete, inquire how long to wait and advise that you will seat smaller groups and they will have to wait, Time is money!

2. Put space between group reservations. Do not book more than 1 group reservation for the same time. Spacing them out will increase customer turnover and give the kitchen a chance to catch up.

3. If a party is loitering start to bus the table and distribute the checks. We were a party of 8 at Harry's in Ocala. They did not accept reservations but said that we should call a half hour before leaving and they would be ready for us. When we arrived, they had selected this one table for us but it was presently occupied. I looked into the dining room and saw a group of 8 just finishing their dessert and coffee. OK, I figured that there would be about a 15-20 minute and we would be seated. No such luck. The table was not bussed, checks were not distributed and the party sat there for another hour. Management refused to give them hints and they had no plans in preparing another set-up. Needless to say, we never went back to Harry's.

Management of the front of a restaurant is just as important as the kitchen. The kitchen has an expeditor who assures that all order that go to the front are prepared quickly and complete before brought to the front. The host/hostess in the front must actually run the front - not just be a greeter.

[chicksinger]

Sadly, we live in an age of "It's all about me, myself and I" and that's all that matters....I see it and hear it all the time in young people and our generation as well!

[Two Bills]

Originally Posted by Ecuadog

I think I learned that expression while working on the Brooklyn waterfront when I was a teenager. I like it.

I coulda been a contender.

[La lamy]

Originally Posted by bsloan1960

When I'm done eating and notice people are waiting to be seated I pay my bill and leave. i would only linger if I see open tables. This is common courtesy. Unfortunately we can't force people to be mindful of others. People can be exasperating.
"I Love Humanity- It's The People I Hate"

So refreshing to hear someone considering others!!! Thank you. Hopefully you inspire others.

[Sandy and Ed]

Inconsiderate? Yes. Oblivious? Probably. Idiots? Definitely! Manager needs to make the hard call and either train staff how best to move the guests out or do the task him/her self.

This time of year such socializing is best served at someone’s home after the meal. I can see the attractiveness of a restaurant as a venue for a group to meet, share a meal and converse in lieu of hosting at home but pretty selfish to camp out at a table when so many are waiting to be seated and when staff need their tips

[Sandy and Ed]

Originally Posted by FredJacobs

I've been in food service. When I have customers "loitering" I have the busboy start to remove some dishes - just enough so they get the hint. If they are not getting the hint, after ten minutes I have the server ask if the check is ready. At the same time, I have busboy remove the coffee cups and some other items. By taking away the coffee cups they really get the hint. If not, I will approach them and tell them that I have customers waiting. It is rare that I have had an argument with a customer.

At the country clubs here in TV, they have a problem with large groups - 8 or so. Some of the group will come in early and ask to be seated. Then, they may wait 30 minutes or so until the last member(s) arrive. Setting up for 8 requires two tables. Having a few people at the table waiting for the rest of the group has set a table behind by 30 minutes. This causes a back-up in reservations.

The problem becomes compounded when the server shows up to take orders. Believe me, a party of 8 will take more than a few minutes to order - another delay. Now, let's suppose that this is a busy night and there is more than 1 party of 8. The server takes that table's order and now there are two orders in the kitchen waiting for food to be cooked, plated, etc. for 8 - AND it all has to arrive at the table at the same time. These large party orders set back the kitchen's time and now a table of two is waiting 40 minutes for their order to arrive and wondering why it is taking so long.

These are management problems and can easily be corrected.

1. Do not seat large groups until the entire group is present. If it is 15 minutes or longer, and the party is not complete, inquire how long to wait and advise that you will seat smaller groups and they will have to wait, Time is money!

2. Put space between group reservations. Do not book more than 1 group reservation for the same time. Spacing them out will increase customer turnover and give the kitchen a chance to catch up.

3. If a party is loitering start to bus the table and distribute the checks. We were a party of 8 at Harry's in Ocala. They did not accept reservations but said that we should call a half hour before leaving and they would be ready for us. When we arrived, they had selected this one table for us but it was presently occupied. I looked into the dining room and saw a group of 8 just finishing their dessert and coffee. OK, I figured that there would be about a 15-20 minute and we would be seated. No such luck. The table was not bussed, checks were not distributed and the party sat there for another hour. Management refused to give them hints and they had no plans in preparing another set-up. Needless to say, we never went back to Harry's.

Management of the front of a restaurant is just as important as the kitchen. The kitchen has an expeditor who assures that all order that go to the front are prepared quickly and complete before brought to the front. The host/hostess in the front must actually run the front - not just be a greeter.

Great response. “Host, Hostess” should be a good part of the solution

[Altavia]

Originally Posted by Jerseybob

Having owned a restaurant for many years, the simple answer is the manager stops at the table and starts a small conversation about dinner and service. Then he says he is just a bit backed up with reservations and really needs the table, can I offer to buy you all an after-dinner drink at the bar? Those sitting recognize the managers need, and about 1/4 of those folks go to the bar, the others say no thank you and graciously give up the table.

Excellent Management style!