Regulations first

It’s a scourge that has plagued the restaurant business for decades. For some customers, cancelling a table a few minutes before the start of a service, or worse, not bothering to call ahead, is a daily sport. Although this practice has been tolerated until now, it’s a stab in the arm for the profession at a time of health crisis, when every meal counts. What measures can restaurateurs take to protect themselves without offending customers? Is prepayment the only defence? Opinions differ, but recidivism persists. Here’s how.