Table management concepts
| Concept | Meaning | Why it matters |
|---|---|---|
| Capacity | How many guests can be seated | Revenue and comfort |
| Table turn | How many times a table serves guests in a period | Sales planning |
| Reservation | Planned booking | Predicts demand |
| Waitlist | Queue for guests without immediate table | Controls expectations |
| No show | Reservation that does not arrive | Lost capacity |
| Seating plan | Table layout and assignments | Service flow |
| Section | Area assigned to staff | Balanced workload |
Do not overbook blindly
Overbooking can fill seats but can also create angry guests and kitchen overload. Restaurants need realistic dining duration estimates and clear reservation policies.
Waitlist communication
Customers handle waiting better when the estimate is honest and they feel remembered. A vague or false wait time damages trust.
This article is for general education and restaurant planning. Real restaurants must follow local food safety rules licensing tax employment fire safety and public health requirements.
Food safety decisions should be guided by trained staff local authorities and approved professional standards.
Table management questions
A table turn is one completed dining cycle at a table from seating to payment and reset.