A no-show is a reservation that never arrives: the guest booked a table but doesn’t turn up and doesn’t cancel or call. It’s different from a cancellation, where the table at least frees up in time, and from a late arrival. There’s also the partial no-show: you book for six, four show up.
For a restaurant a no-show is a real cost. That table sits empty during a slot when it could have hosted paying guests, so you lose the margin on those covers, the stock you already bought and the staff hours you scheduled. On a full service, two “ghost” tables a night quickly eat into margin and drag down your RevPASH, the revenue per available seat.
How to keep it under control
There are three main levers: confirm reservations with a message the day before, commit the guest with a real contact or a card on file for larger parties, and refill gaps fast with a waitlist. A booking system that sends automatic reminders and manages the waitlist cuts no-shows significantly.
You’ll never get no-shows to zero, but you can move them from painful to marginal. Our practical guide to no-shows lays out seven strategies with real numbers and ready-to-use message templates.
Frequently asked questions
- What's the difference between a no-show and a cancellation?
- In a no-show the guest never arrives and never tells you, so the table stays blocked and empty. In a cancellation they let you know in advance, so the seat becomes bookable again.
- Can you charge for a no-show?
- Yes, if the policy is communicated when the booking is made. Many restaurants take a card on file for larger parties and charge a fee when a reservation is missed without notice.