[blogTO] People struggling to get rid of their reservations at award-winning Toronto restaurant – featuring /r/FoodToronto posts
[blogTO] People struggling to get rid of their reservations at award-winning Toronto restaurant – featuring /r/FoodToronto posts
by theleverage
9 Comments
Open-Cream2821
I can’t think of a better example of a ‘first world problem’
These_Tumbleweed4885
Silly foodies, when will they learn…
wing03
Contract the booking system through TicketMaster
Successful-Swan2205
I’m one of those people that the mom blog to starts talking about it I want nothing to do with it lol
goldreceiver
Why is this a story. It’s 48 hours notice. You can call and cancel any time before then, 2 months – 48 hrs before your reservation. If you get stuck within the 48 hrs and need to cancel, well, who gives a fuck. End of story thanks BlogTO
Ttthhhccc
Happened to me recently. I booked at a place with a no cancellation policy for dinner with my sister. She called me and said she was sick the night before.
I fully understand why the resto has the policy, and wasn’t about to give them a hard time.
So I just gifted the meal to my SO and her friend for a fun night out.
In demand restos are right to have the policy after so many customers making duplicates and cancelling at the last minute.
inoculations
Lol anyone looking to get rid of it holla 😂
roy2345
Extremely overrated and overpriced restaurant. Paradise for gluttons only. The problem is most people are afraid not to be politically incorrect and just go with the tied. They prefer paying hundreds of dollars here and coming out hungry after being served food with scanty serving sizes. Fine dining is literally a scam
turbo_22222
Isn’t that the point of a non-refundable deposit? Restaurants operate on the thinnest of margin already. No-shows can really fuck them up. I often have to give my credit card up front to reserve at places that are solid, but nothing too special and I don’t care. If I no-show, that’s on me. Life happens, but I’m fine with restaurants shifting some of the risk onto the diners.
![[blogTO] People struggling to get rid of their reservations at award-winning Toronto restaurant - featuring /r/FoodToronto posts](https://www.diningandcooking.com/wp-content/uploads/2023/05/kGGL6tQypYAgft0TNTTbViOuDT9N4m6QdIlu8qCSnA.jpg "[blogTO] People struggling to get rid of their reservations at award-winning Toronto restaurant – featuring /r/FoodToronto posts")
9 Comments
I can’t think of a better example of a ‘first world problem’
Silly foodies, when will they learn…
Contract the booking system through TicketMaster
I’m one of those people that the mom blog to starts talking about it I want nothing to do with it lol
Why is this a story. It’s 48 hours notice. You can call and cancel any time before then, 2 months – 48 hrs before your reservation. If you get stuck within the 48 hrs and need to cancel, well, who gives a fuck. End of story thanks BlogTO
Happened to me recently. I booked at a place with a no cancellation policy for dinner with my sister. She called me and said she was sick the night before.
I fully understand why the resto has the policy, and wasn’t about to give them a hard time.
So I just gifted the meal to my SO and her friend for a fun night out.
In demand restos are right to have the policy after so many customers making duplicates and cancelling at the last minute.
Lol anyone looking to get rid of it holla 😂
Extremely overrated and overpriced restaurant. Paradise for gluttons only. The problem is most people are afraid not to be politically incorrect and just go with the tied. They prefer paying hundreds of dollars here and coming out hungry after being served food with scanty serving sizes. Fine dining is literally a scam
Isn’t that the point of a non-refundable deposit? Restaurants operate on the thinnest of margin already. No-shows can really fuck them up. I often have to give my credit card up front to reserve at places that are solid, but nothing too special and I don’t care. If I no-show, that’s on me. Life happens, but I’m fine with restaurants shifting some of the risk onto the diners.