We will have programmed expected times at table for different party sizes, taking into account all advice from chefs and managers. If it is found that such times are not being achieved it may be required to review operational efficiency in the kitchen and FOH. In the short term it may be advisable to increase times at table as set up in “Services” but this may have an adverse effect on yield.
If a table has been booked and confirmed with an expected leave time, this should be promoted (If not almost forced), subject to efficient, prompt, polite and proper service by all departments.