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" With a growing number of NYC restaurants accepting only cash and refusing to take bookings, dining establishments that take \u2014 in fact, recommend \u2014 reservations seem like one of the last-standing modes of culinary civility. That is, until you arrive for dinner and your reservation appears to be meaningless.  Restaurants such as The Lion, Beauty &amp;amp;amp; Essex, Pulino&amp;#039;s and other hot spots are enraging diners by making them wait upward of two hours (sometimes sans complimentary drinks) for a table \u2014 despite patrons booking reservations up to a month in advance.  \u2014 New York Post, February 1, 2011 For a service industry, many contemporary restaurants have an attitude toward their customers that ranks with doctors&amp;#039; waiting rooms, motor-vehicle bureaus, and the unemployment office. As that Post article indicates, far too many trendy restaurants \u2014 and the policy is certainly not exclusive to New York \u2014 accept reservations only to ignore them when you get there, forcing you to stand at the bar and buy $16 cocktails for an unconscionable length of time. Were I to mount a very weak defense on behalf of such restaurants, I would say that: 1) Long waits for a table wreaks havoc with a restaurant&amp;#039;s service and kitchen timing, not unlike a jam-up of jets on a runway; 2) they create antagonism that causes one outraged customer to tell ten friends who will never go near the restaurant; and 3) hosts and managers know that many customers either flat-out lie about having a reservation, or flagrantly show up late for no good reason.  That said, here are some tips on how to avoid getting stuck waiting for the reservation you made in good faith: Consider your motivation for wanting to go to such a restaurant in the first place. Is it because the food is supposed to be spectacularly good, four-star cuisine? If it is such a restaurant, like Le Bernardin in New York or the French Laundry in Yountville, California, you are unlikely to be made to wait at all. If you&amp;#039;re going because the place is the hottest celebrity-packed restaurant of the moment \u2014 and these places do fade quickly \u2014 be prepared not to be treated like a celebrity.  When you call to make a reservation at a place you&amp;#039;re concerned might be overbooked, get the name of the person taking it and end with, &amp;quot;You&amp;#039;ve been so nice \u2014 what&amp;#039;s your name? I look forward to seeing you, Chrissy.&amp;quot; Be aware that hostesses are not always very savvy about seating \u2014 their job may be only to take reservations, then have the manager do the seating \u2014 so ask for the manager&amp;#039;s name, too, or ask to speak with him directly and tell him you look forward to a good evening.  Call in the early afternoon, when the hostess station is not overwhelmed. Be aware, though, that sometimes a request may go directly to a phone attendant somewhere. Also be aware that if you&amp;#039;ve been to the restaurant in the past or are a regular, a good place will have notes on you, both good and bad, and you may be treated accordingly.  Try OpenTable.com. At least you&amp;#039;ll have a confirmation to show the restaurateur, and OpenTable does not like to get complaints that affect their business relationship with a restaurant.  Never lie about your self-importance or say, &amp;quot;Do you know who I am?&amp;quot; Because if you show up and do not appear to be Tracy Jordan on 30 Rock, you will really get screwed.  Bribery does work, if you&amp;#039;re pushy enough to try it. Better, and far more civilized, is to tip the ma\u00EEtre d&amp;#039; or hostess on your way out \u2014 if they seated you in a timely fashion and if you intend to return.  &amp;quot;I&amp;#039;d rather stand right here.&amp;quot; Important words if the hostess says there&amp;#039;s going to be a wait and that you should go have a drink at the bar. She might call the manager, but he&amp;#039;ll probably try to seat you ASAP.  Threatening to leave will only make you feel a little better, but it&amp;#039;s not going to cut it with a manager who has ten people ready to take your table \u2014 he won&amp;#039;t care if the door hits you on your way out. Same goes for threatening to write to the local paper, or Zagat&amp;#039;s, or your blog. They&amp;#039;ve heard that a million times.  Arrive with a person in a wheelchair, or if you&amp;#039;re a real George Costanza type, walk in on a cane.  PLUS: More John Mariani on Esquire&amp;#039;s Eat Like a Man Blog &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/how-to/a9364/how-to-make-a-reservation-at-a-restaurant/>