OpenTable has changed the game for restaurant operators and guests, making it easier to reserve tables even when a business is closed. But it also presents a slew of problems, especially when customers use the platform to book many competing reservations and then don’t show up for them. So, how do small business owners handle no-call, no-show cancellations? Nikos, Noelle, and Liz are discussing questions, including: 

• Is a no-call, no-show reservation disrespectful to the restaurant?
• How do no-show reservations impact restaurant employees, restaurant overhead, and other potential guests?
• Are there tell-tale signs when customers lie about their reason for not showing up?
• What are some of the most ridiculous reasons you’ve gotten for a reservation no-show?
• As a business owner, are there any reasons you would reverse a reservation charge?