https://www.straitstimes.com/life/food/why-restaurants-like-scarpetta-do-not-take-reservations
Restaurants that do not take reservations argue that there is a method to the madness. At Scarpetta, a viral pasta bar inAmoy Street, queues start an hour before doors opens. Once, the line stretched 10units down to the food centre at the mouth of the street.
The situation is a lot neater now that the restaurant has introduced a new system. The first 28 guests are seated when doors open and everyone else is given a time to return, their names scribbled down on a tiny blackboard.
“It’s much better than what we had before, with just a straight queue. Some people would wait 2½ hours in the hot and humid weather, so they would be really grumpy and hangry (hungry and angry) by the time they got in,” says owner Aaron Yeunh, 32.
Service moves fast. Each seating lasts about an hour, and Scarpetta can accommodate three or four rounds of guests every night. This, Mr Yeunh says, is the only way he can sell handmade pasta in the middle of town for $17 to $26.
Restaurants that do not take reservations argue that there is a method to the madness. At Scarpetta, a viral pasta bar inAmoy Street, queues start an hour before doors opens. Once, the line stretched 10units down to the food centre at the mouth of the street.
The situation is a lot neater now that the restaurant has introduced a new system. The first 28 guests are seated when doors open and everyone else is given a time to return, their names scribbled down on a tiny blackboard.
“It’s much better than what we had before, with just a straight queue. Some people would wait 2½ hours in the hot and humid weather, so they would be really grumpy and hangry (hungry and angry) by the time they got in,” says owner Aaron Yeunh, 32.
Service moves fast. Each seating lasts about an hour, and Scarpetta can accommodate three or four rounds of guests every night. This, Mr Yeunh says, is the only way he can sell handmade pasta in the middle of town for $17 to $26.
Last edited by a moderator:
