[post_page_title]Overbooking is very common[/post_page_title]
Everyone knows that a full-looking restaurant is much better that one that is empty. It’s like it draws more people in to see that the place is fully booked. Apparently, overbooking is an old trick in the culinary world. John Fischer, an associate professor at the Culinary Institute of America was quoted saying that ‘Overbooking is almost a necessary evil’. Apparently, the way that it works is that restaurateurs would calculate their estimated no-show percentage on a given night and overbook by the same percentage, in hopes that it will even out by the end of the night.
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