Richard said: “Being a Michelin restaurant can be considered to be a bit of a double edged knife, diners expect the best in service, food and the highest quality fixtures, fittings and of course tableware, but often don’t choose to dine at such restaurants as they perceive them to be expensive.
“But to service the demands of customers we need to keep ahead of the game and maintain high staff levels to attend to their needs at every service, and being one of the smallest Michelin Restaurants in the UK with just 28 covers our costs remain high - then if they decide not to turn up without letting us know, it can make the difference between a profit or loss on certain services.”
So to help solve this problem Tuners have adopted the American ‘Ticket-System’
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