The four friends sit comfortably together in the “Hungriges Herz” restaurant in the Glockenbachviertel. It’s been a long time since we’ve seen each other, there’s a lot to tell. Suddenly the waiter is at the table and draws attention to the fact that it is time to leave the restaurant. How, leave, why? You’re not done yet, at least not with the storytelling. “You reserved via Opentable, you can have the table for 90 minutes, you will be informed of this when you make the reservation,” explains the waiter. Indeed, there it is, in the fine print of the email confirmation from Opentable. The waiter is understanding and promises the group that they can stay seated as long as possible – but collects the money.
A few years ago, reservation time slots were the exception. During the Corona pandemic, when places were limited due to space restrictions, but the hosts had to occupy the tables several times in the evening in order to generate the necessary sales, time-limited reservations in numerous restaurants became socially acceptable – the guests understood the financially precarious situation situation of the hosts. Most returned to normal after the pandemic, but high-demand venues in particular have retained or implemented reservation slots.
Markus Thatenhorst, operator of the “Kaisergarten” in Schwabing, says: “It is extremely important to us that all guests are happy.” But the costs increased significantly after the pandemic – for the lease, food and electricity. “We have to try to get the Kaisergarten full at least twice in the evening in order to make enough sales and be able to cover the costs. We can only do that from Wednesday to Sunday anyway.” The website of the “Kaisergarten” therefore points out that table reservations are limited to two hours. There are no reservation slots on the weaker days. “For us, the days with multiple table occupancy are also very stressful. But if we did it the way we used to, we would have to raise the prices for the meals. That’s not in the interests of the guests.”
It’s better to reserve slots than to increase prices, argues Markus Thatenhorst, the operator of the “Kaisergarten”.
(Photo: Robert Haas)
Elsewhere, reservation time windows have long been common – in London, Paris, New York and especially Copenhagen, the tables are even occupied three times in the evening. Especially people who travel a lot are familiar with it.
The people of Munich love restaurants and cafés – but don’t you want to be able to sit there for a long time and enjoy the time? Opinions differ on this. Ines, 45, shows understanding. Her favorite restaurant “Saluki” near the wholesale market hall only has a few tables and is dependent on filling them again. “I find it quite normal that the reservations are limited in time.” Martina, 47, on the other hand, gets annoyed when she actually wants to remain seated but then has to leave – as just happened in a restaurant on Schleissheimer Strasse.
Julia Zeller, a lawyer at the Bavarian Consumer Advice Center, says: “Legally, there is nothing wrong with a reservation period, the innkeepers have the domiciliary rights.” In order to avoid resentment, however, she advises the hosts to point out the time slots on their websites and again when the guests arrive.
However, it becomes difficult when the food comes too late and the guest has to gobble it down. So what?
Manfred Walter Rott, managing director of the “Wirtshaus in Sendling”, doesn’t even want to get into this situation. You can stay there as long as you want. “I think fundamentally that a restaurant is not a temple of consumption, but a meeting place for a cozy get-together.” Two hours, says Rott, go by quickly – until you arrive and then maybe want a second course. “I don’t think it’s okay if you have to leave again.” Nevertheless, Rott has introduced Sunday reservation windows in the “Café Westend”, which he also runs – because of the many bookings. “But if someone wants to stay longer, then we’ll find a place,” promises the host.
You should be able to sit comfortably in Manfred Walter Rott’s inn. In his “Café Westend” too – despite reservation slots on Sundays.
(Photo: Stephan Rumpf)
Thatenhorst from the “Kaisergarten” also tries to place his guests in the lounge for another bottle of wine, for example.
“You just have to talk to the hosts,” says Daniela Ziegler, district manager of the Bavarian Hotel and Restaurant Association in Munich. It is best to do this when you make your reservation. Because of course it is practical for both sides to book via online reservation systems such as Quandoo, Sevenrooms or Opentable: The restaurateurs can use booking tools to direct the flow of guests and set the duration of the time window as required – and the guests can quickly join in when they are out and about secure the table with a few clicks.
However, one sometimes overlooks the small print and is surprised in the end.