Reservation book and table plan
Take bookings by party size and see the night as tables against the clock. Ask whether you can fit six at 7:30 and get the nearest table and time that works. Bookings are seated at the table that fits best, walk-ins are quoted an honest wait, and the day sheet prints with every allergy flagged.
Help and background Back to the tool
How it works
- 1 Set out your room once: each table, its seats, its section, which tables push together and which are step-free. Then your services, how long each size of party keeps a table, and, if you like, how many covers the kitchen takes in a quarter hour.
- 2 When the phone rings, put in the party and the time. The answer comes with the table that fits best, or, if nothing does, the nearest times that work, either side.
- 3 The night reads as a row for each table against the clock. A party running over its time shows hatched, and a booking it runs into is outlined, so you can move one before it happens.
- 4 As guests come in, mark them here, seated or gone. Walk-ins get a wait worked out from the tables really freeing up, behind whoever's already on the list.
- 5 Print the day sheet for the host stand: every booking, with allergies and occasions up top and lines for the walk-ins.
Free, with a free account. A book holds guests' names and phone numbers, so it's kept only in your account, where every phone at the host stand sees the same night; their names, numbers and notes never go in a link or our logs. Signed out, you can try a made-up night, or your own, and nothing is kept, not even on this device.
Good to know
- How does it pick a table?
- It takes the free table that leaves the fewest seats empty, so a two doesn't sit at your only six. Tables you've said push together are only paired for a party too big for either one. Tick step-free and it only offers a table you've marked as reached without a step.
- How long is a table kept?
- As long as you set for the party's size: to start, an hour and a half for one or two, up to two and a half hours for seven or more. A table is held from the booking's time, or from when the party sat. A party still sitting past its time is taken to need ten minutes more, and the next booking at that table is flagged.
- What does the kitchen's pace do?
- If you set it, a time is only offered when the covers already booked to arrive in that quarter hour, plus the new party, stay within it. Ten tables arriving at 7:00 can sink a kitchen that would be fine with them spread from 6:30 to 7:30. The bars across the top of the night show how the arrivals stack up.
- What about no-shows?
- A booking that hasn't come shows late once its time has passed; hold its table as long as you set, then mark it a no-show. To see what no-shows cost you, and whether a deposit or a card hold would pay, try the no-show calculator.
- Can I take my bookings with me?
- Yes. Download everything from your account and the room and every booking come with it. Removing a booking removes it for good, and closing your account removes them all.
Where it fits in a restaurant
Service Seat the book, run the tickets, and handle every allergy the same way.
It hands its work on to
A hand-off only moves when you press it, and never through a link: signed in, the next tool reads your account's book; signed out, it waits in this browser until the next tool picks it up.
Service
More for this part of the day
Floor plan and table map
Put in the room and its doors, then drag the tables in, chairs and all. Every seat is counted by section, tables that bump into each other or block a door are flagged, and the way in from the entrance to your accessible table is checked at the width you set. Keep a layout for every event and print the map for the crew.
Save it: your room and its layouts
Kitchen ticket screen
Send tickets from the counter or a server's phone to a screen in the kitchen, with a timer on each that turns amber, then red, against the minutes each dish should take. Split it by station, see what's all day, 86 a dish everywhere at once, and tap a ticket out. The report says which dishes run slow, and when.
Save it: your menu and every ticket for 100 days, in your account
Allergy order protocol
Take an allergy order by table number, read it back, and let the kitchen say whether it can be made safely. Every clean-prep step, the pass and the table get signed with initials and a time while the ticket rides a rail to the guest, and the dishes are checked against your allergen labels. Print flags for the plate and a poster for the kitchen wall.
Save it: the open order, its sign-offs and tonight's orders
Specials board builder
Tell it what needs using up. It suggests specials made from your price book, costs every plate, prices each one at the food cost you aim for, works out how many plates clear the walk-in, and writes the board.
Save it: the specials you keep, as dishes in your account
Split bill
Split a table's bill evenly, by item or by seat, with each share's own tax and tip and cash rounded to the nearest 5 cents. Tap who had what on the table, take the payments one by one, and print a slip for each person.
Save it: your province, tip and how tables usually split