At First Table, our mission is to create unforgettable dining experiences for diners while boosting revenue for our restaurant partners. We understand that the harmony between diners and restaurants is crucial, and addressing the challenge of ‘bad diners’ at our restaurant partners' venues is a vital part of maintaining this balance. Read on to learn about First Table's process for handling bad diners. 

In this article:

• Educational approach to manage diner etiquette
• Monitoring and follow-up measures
• Empowering restaurants to avoid bad diners
• Future plans and on-going improvements

Educational approach to manage diner etiquette

Our strategy to address bad diners involves a blend of education and action. We believe in the power of positive reinforcement and gentle reminders. To this end, we've introduced a monthly newsletter that educates diners about First Table’s core rules and dining etiquette, covering aspects such as booking limitations, discount specifics, and the importance of punctuality.

Monitoring and follow-up measures

We've established a systematic internal process to monitor and address poor diner behaviour. Diners who receive negative ratings are discreetly added to a database and receive our educational newsletters, unaware of their status. This non-confrontational approach focuses on education over immediate penalty. Additionally, repeat offenders are temporarily removed from our marketing email lists.

Empowering restaurants to avoid bad diners

To assist in avoiding bad diners, we encourage our restaurant partners to use the 'Rate Diner' feature available in First Table's Restaurant Admin area. Rating a diner as 'Terrible' or marking a 'No Show' informs us of their behaviour, triggering our communication system to address the issue.

First Table's Special Conditions feature allows restaurants to set clear expectations for diners. These conditions, agreed upon during the booking process and listed on the booking confirmation, can include dine-in-only policies, beverage purchase requirements, and dining time restrictions.

Future plans and ongoing improvements

Looking forward, First Table is developing new features to further empower our restaurant partners, such as the ability to ban specific diners, enhancing control over the dining environment. 

At First Table, we are dedicated to providing amazing dining experiences at affordable prices. Our commitment extends beyond this, as we also strive to create a welcoming and respectful environment for all parties involved. To achieve this, we focus on education, monitoring, and continuous improvement of our platform. Our goal is to ensure that every table booked through First Table is not just the first, but also the best. If you encounter any issues with bad diners, feel free to contact your First Table representative for targeted advice and recommendations. Remember, the First Table team is always here to help.