No-reservations policies drive people outdoors, crazy
Capitalizing on one of the more frustrating dining trends, the Globe writes about the no-reservations policies at such restaurants as Guu, Black Hoof and Pizzeria Libretto and how they are resulting in long lineups, rushed dining experiences, annoyed customers and, in some cases, mayhem. TasteTO’s Sheryl Kirby opines that the chaos is a side effect of Toronto’s unsophisticated nature: diners care more about partaking in the latest trend than indulging in quality dining. The sight of teeming masses lined up in sub-zero temperatures may reek of herd mentality, but Michael Sangregorio, the owner of Local Kitchen, says that it’s all part of the fun. “I think people like lineups… People want to eat in busy restaurants.” He also suggests that restaurants (like his) often merit the attention and that reservations are unsuited to the operations of a small restaurant.
As long as the crowds continue to accrue for hours on end, though, we think the important issue is how to deal with them. Guu has already begun doling out hot green tea to those shivering outside. If the queue lasts two hours, though, perhaps sake might be a better choice.
• No-reservations policies invite restaurant chaos [Globe and Mail]
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/no-reservations-policies-drive-people-outdoors-crazy/&title=No-reservations policies drive people outdoors, crazy&picture=https://torontolife.com/wp-content/uploads/2010/01/GuuLineUp.jpg&description=[caption id="attachment_16904" align="alignright" width="400" caption="That's my queue: customers wait for hours to taste the fare at Guu (Photo by snowpea&bokchoi)"][/caption]
Capitalizing on one of the more frustrating dining trends, the Globe writes about the no-reservations policies at such restaurants as Guu, Black Hoof and Pizzeria Libretto and how they are resulting in long lineups, rushed dining experiences, annoyed customers and, in some cases, mayhem. TasteTO’s Sheryl Kirby opines that the chaos is a side effect of Toronto’s unsophisticated nature: diners care more about partaking in the latest trend than indulging in quality dining. The sight of teeming masses lined up in sub-zero temperatures may reek of herd mentality, but Michael Sangregorio, the owner of Local Kitchen, says that it’s all part of the fun. “I think people like lineups… People want to eat in busy restaurants.” He also suggests that restaurants (like his) often merit the attention and that reservations are unsuited to the operations of a small restaurant.
As long as the crowds continue to accrue for hours on end, though, we think the important issue is how to deal with them. Guu has already begun doling out hot green tea to those shivering outside. If the queue lasts two hours, though, perhaps sake might be a better choice.
• No-reservations policies invite restaurant chaos [Globe and Mail]){kind=link}
Keep in mind that in some cases “taking reservations” might require extra staff to handle, paying commission to Reservation systems, etc. During these lean times an owner might not be able to afford the cash outlay.
Just ask all the Host/Hostess/Maitre d’s that have been laid off in the last year.
I avoid no reservation places. Guu, Jamie Kennedy when it was here, Pizzaria Libretto, etc. I also much prefer to eat in a quiet unbusy resto than a full one. One of the best meals I had was at George where it was just the two of us in the entire place.
How much like sheep do we Canadians have to be to stand outside in a neat orderly line, in the freezing cold… for the privilege of eating at a restaurant in a town where good restaurants are plentiful? Not a chance.
To those who poo poo at lining up for these restos: please convince as many others as possible of your superior opinion. Less people taking up precious spots in line for the rest of us! Also, if anyone knows of an authentic, Vancouver-style Izakaya without lineups in TO please post here – oh wait, nevermind because Guu’s the only one.