Table-turning is bad manners, diners say
The second sitting is an increasingly common wheeze used by restaurants to make more money. You ring to reserve a table at your favourite eaterie only to be told there is no question of lingering over a brandy or two at the end of your meal – you will be unceremoniously turfed out when the next set of ravenous diners come through the door.
Table-turning, as it is known in the trade, is so unpopular among restaurant aficionados it has emerged as one of their most common gripes in a survey by lastminute.com, which says it handles more than 2m restaurant enquiries a year.
For cash-strapped diners understandably anxious to squeeze value for money from eating out, table-turning clearly rankles. Other practices getting the thumbs down are poor service – including the not-so-optional service charge – and being left waiting for the bill to arrive, even when it has been requested.
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