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Help - Charged £57 for eating nothing!!
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Gingernutmeg wrote: »...... as the restaurant WOULD have had to get in extra staff and food to cover the 20 expected people....... .
Mr nuttermeg, I am slightly confused by your comment as above. Would the restaurant not have been staffed with the same number of staff if we had been there or not. The place is small, probably seats about 40 to 50 people, if you are lucky. They squeezed us into a single long table, so that anyone wanting to go the the loo had to move nearly half the table. Their profit per square inch would have been alot betterwith us being their, than couples eating, at they probably could only have seating 5 couples or 10 people. etchappiness is being able to have one more drink0 -
perhaps they also overcharged his webdesigner
http://www.stephenjeffers.com/
Thats fantastic, I looked at the page source and that really is his website0 -
ollywood68 wrote: »Mr nuttermeg, I am slightly confused by your comment as above. Would the restaurant not have been staffed with the same number of staff if we had been there or not. The place is small, probably seats about 40 to 50 people, if you are lucky. They squeezed us into a single long table, so that anyone wanting to go the the loo had to move nearly half the table. Their profit per square inch would have been alot betterwith us being their, than couples eating, at they probably could only have seating 5 couples or 10 people. etc
It's Miss actually lol. What I'm trying to say is that, from my experience in catering, a restaurant manager would know roughly what they were going to do that night - lets say that on an average Tuesday night they usually have twenty-five customers, and get two waitresses in. If they know that they were going to do an extra twenty covers that night with a booked party, it's very likely that they would have got an extra staff member in to cope with that, particularly if the staff are your average student/young people, who, with the best will in the world, are not usually trained waiting staff. When you own/work in a restaurant you get to know what the busy days are, and which ones are quiet, and you staff/order in supplies to accommodate that. It's not so easy as just having a flat number of staff in all of the time and ordering in the same quantities of stuff every day, you DO have to take account of fluctuations and in a restaurant of 40-50 covers it will make a difference if there's a party of twenty booked in on top of what the restaurant would usually do.
I'm not making excuses for the restaurant owner, just trying to explain how a restaurant is run and why he may have behaved the way he did. As I mentioned in an earlier post, four people not turning up represents a 20% loss on the expected takings, which is quite significant - the restaurant owner did not know that four of your party weren't planning to turn up and so could not have reduced his expenditure accordingly. An experienced restaurant owner and manager would probably have just absorbed this loss, but this guy clearly didn't have the common sense to do this.0 -
Why bother.
Take a look at ollywood68's response. She's analysing the tissue to space and cost ratio.
Me thinks she should be more peeved at the four friends who insulted her by not turning up!0 -
its Mr actuallyhappiness is being able to have one more drink0
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I think the point is that when booking, they should have been told the policy on "no shows". Then there would not have been an issue. Everyone would have known where they stood before the event not after!!Member #7 SKI-ers Club
Norn Ireland Club Member 2150 -
This thread's 2 months old nearly! Why do the old ones keep getting dragged up?0
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Because someone feels they have something worthwhile to contribute?0
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