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Reducing restaurant no-shows: what you can ask on the booking call

Practical ways to cut restaurant no-shows from the booking call: what to ask, how to word confirmations and how a waitlist refills a table.

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Why no-shows happen

A booking made weeks ahead is easy to forget. There may be no reminder, no phone number to reach the guest, and no easy way to cancel.

What to ask on the call

Take a phone number every time. Confirm the party size, because it often changes. Ask the guest to tell you if plans change, and say how.

Confirmation and cancellation wording

Say your policy plainly and politely, for example how much notice you would like if someone needs to cancel. Repeat the date and time back at the end of the call.

Use a waitlist to refill a cancelled table

When someone cancels, a waitlist lets you offer the table to a guest who asked for it earlier. Without one, the table often stays empty.

Where Tableline helps

Novi books, moves and cancels bookings into the booking desk, which includes a guest list and a waitlist. It takes a name and number on each booking. We make no claim about how many no-shows this prevents. Plans are monthly in US dollars: $249 for 200 calls, $399 for 300 calls or $499 for 500 calls, plus a one-off $250 set-up fee. See the pricing page for what every plan includes.

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