Usually both, but the first version should serve the person making the fastest real-time decisions. In many restaurants, that means hosts and the manager on duty.
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At minimum, show time, party size, booking status, and any notes that affect service. Anything beyond that should earn its place by helping the team act faster.
Not necessarily. Deposits make sense when the financial or operational risk is high enough to justify them.
Usually the one tied to the most expensive recurring problem, such as peak-time compression, large-party no-shows, or special-date confusion.
No. Good restrictions often improve conversion quality because they stop guests from choosing options the restaurant cannot serve well.
Absolutely. In a smaller room, one poorly timed large booking on a special date can distort the rest of service.
Sometimes, but at minimum the booking flow itself should communicate the event-specific details clearly.
Usually yes. Holidays often require different hours, table priorities, or deposit policies because the cost of mistakes is higher.
Not always, but some type of queue logic is usually necessary if demand regularly exceeds immediate seating availability.
Yes. Smaller rooms often benefit the most because a single cancellation or delayed table has a bigger impact on total capacity.
