Restaurateur
Saveliy Libkin

Yesterday I faced with the next incident about local hospitality.
I had a desire to see what interesting can be found in the restaurant field…
I have entrusted my secretary with the reservation of some restaurants with respectable reputation for dinners on different days…
I have selected the restaurants with average check per one person is 400-500 uah.
In firts restaurant they answered briefly: we don’t make the reservation by phone, you must come and pay money as a deposit… I have sent my driver with money there but that table whcih I wanted to order had absolutely another cost and my driver didn’t have that amount.
In the second one they answered with a voice o died fish: we will show the soccer match today in the evening, something like, we don’t sure that it will suit you…
In the third restaurant was silent and then they asked how many persons will be and the name of reservation. Then they added that sometimes the light can be turned off in the restaurant…
To the fourth restaurant I have called by myself…

• What kind of experience with reservation have you had, and what kind of experience do you consider as acceptable for the restaurants with such amount of check?
• Should the principle of resevation depends on the supposed amount of  check?
• If the restaurant refuses to make a reservation because it is fully booked, is it correct to find out  your phone number and call back when they will have free table?

In the result fried octopuses for dinner were delicious. The waiter has speciefied that the secret is in the method of coking the octopuses with wine corks.