How to deal with groups and (partial) no-shows?

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Joined Oct 31, 2012
Sounds like a great plan. You can always adjust as you go but at least you have some clear standards for the customers to go by. And I think they need them. Customers walk in concerned with their own needs and unless told otherwise, have difficulty understanding the restaurant's needs for efficient operation but honest communication generally sets things on the right path. It also identifies who the selfish complainers are. 

Cheflayne, The pessimist/optimist middle ground- realist. 

If you go for the playground equipment, I was thinking that given the country setting of your place, you could make some simple stuff out of old logs. I'm sure the internet would provide plenty of ideas. 
 
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