50% deposit of what? of the bill? i don’t know what the final bill will look like. end of function? we are talking about a restaurant reservation,not a banquet function with a GTD F&B minimum. I’m in the US, so placing so many restrictions on making a reso makes people go elsewhere. i need to control the no show factor, while making easy for people to book a reso.
If you charge the guest and reimburse him in vouchers, you make sure you collect your money for rendered services, which the consumer will see as fair, as opposed to charging for cancelling and later having the guest have a negative perception of us just because they feel their specific reason for cancelling renders a fair reason not to collect the lost revenue.
We charge the money and give them a voucher so that they eventually come and spend the cancellation fee with us, instead of just loosing the money. its a friendly policy to keeps people on our good side. again, being in a highly competitive restaurant market, its important to keep people’s perception of us on their good side… securing all resos with cash or credit will not work if your competitors don’t apply that policy… we keep guest information and no show factored in the history, however unfortunately, most restaurants don’t have the benefit of doing what Ms Waters did in her restaurant 30 yrs ago. she had the demand and compression to do such luxury. I do not.