Why are a table reservation and a tasting-menu order different?
A table reservation secures a time and a place for a group. A tasting-menu order records which service or menu option has been selected, in what quantity and at what price. An order is not, by itself, a reservation for a specific seat.
Consider a chef's table with six available seats. Four menus have been sold in advance, but the team still needs to match those orders to confirmed reservations and the actual table layout. Before offering the remaining places, compare the booking list with purchased menus and the service capacity.
Define each menu's inclusions, dietary information, applicable venue and sales conditions. If a wine or non-alcoholic pairing has an additional price, identify it as a separate choice rather than leaving guests to discover an unexpected charge.
What should the team check before a tasting-menu service?
First confirm the service date, meal period, assigned tables and the number of guests that the kitchen can accommodate. Then compare confirmed reservations with menu-order quantities, taking care not to count a reservation deposit and a separate menu payment as two sales.
Not everyone at a table must necessarily choose the same menu. Where the venue permits it, a six-person reservation could include four tasting-menu selections and two à la carte preferences. The team should distinguish guests who have chosen à la carte from those who have not decided; à la carte availability can also be restricted by the restaurant's tasting-menu rules.
If a booking is changed or cancelled, review three separate outcomes: whether its table becomes available again, what happens to the related Experience order, and whether any collected payment needs a refund. A cancelled booking does not automatically prove that a refund was completed.
Before the doors open, check the final guest count, confirmed menu assignments, purchased menu quantities, payment status and kitchen preparation. Resolve differences before accepting more guests into an already allocated service.
- Confirm the table plan and service capacity.
- Match menu quantities to reservations and guest choices.
- Check successful payment separately from order creation.
- Review cancellations and outstanding menu selections before service.
How do Rezervem Manager, Experience and Pay work together?
Rezervem Experience defines categories, menus, variants and eligible add-ons, then records supported product orders. Rezervem Manager handles reservations, guest counts and table allocations. Rezervem Pay handles supported product-linked payment requests and their collection status.
Staff can add an eligible Experience item to a reservation through Manager. In this staff-initiated flow, a new item is recorded as payable at the venue. Product-linked payment requests are a distinct way to collect an upfront amount; sending a link does not mean that payment has succeeded.
In supported panel deployments, a menu marked for individual guest selection can be assigned to guest rows in the booking, while a daily menu summary helps teams see menu, à la carte and undecided counts. These selections do not automatically collect allergies, create kitchen tickets or reduce a dedicated event seating inventory.
Keep your service checklist with the team: product orders tell you what was selected, reservations show who is expected and when, and the payment record shows what was collected. For wider event planning, see Events and Experiences.
