u/Dry_Translator4668

I work as a host in a very well known restaurant, we do work with reservations but right now we're in a low season, we used to had minimum 350 people coming per turn (lunch and dinner are separate) right now we have 250 in a good day

My question is how do you manage delays for reservations how early should i stop seating people with no reservations to start saving tables for the reservations and how much people should i add to the waiting list