Restaurateurs sound the alarm: 4,500 euros lost due to no-show fraud!

Restaurateurs sound the alarm: 4,500 euros lost due to no-show fraud!

The Viennese gastronomy scene is abuzz because of canceled reservations, and the pressure on restaurateurs is growing. A local operator is calling for the introduction of a uniform “no-show fee” for guests not showing up. Christian Pircher, an innkeeper from Vienna, reports an incident in which an Indian wedding group of 170 people simply didn't show up. This cost him a whopping 4,500 euros and raises the question of whether it isn't high time for clear regulations. So Merkur informs that many restaurateurs have to struggle with rising food prices and an acute shortage of staff.

The idea of ​​such a fee is not only gaining importance in Austria, but is also spreading in Germany. There, restaurants like the Michelin-starred restaurant bi:braud in Ulm have already responded with fees for no-shows in order to put a stop to fake reservations.

Legal basis of the no-show fee

But what does it look like legally? Clear cancellation conditions should be agreed in the general terms and conditions (GTC) of the restaurant. Legal aspects must be taken into account here, as the Lower Saxony Consumer Center explains. A legally permissible cancellation fee must be correctly regulated in the contract, whereby the cancellation conditions must be explicitly stated when booking. According to Ververbraucherzentrale, restaurateurs can only make claims for damages under certain conditions.

Attorney Alexander Rilling makes it clear that the amount of the fees depends on the type of reservation. In order to enforce the claims, clear documentation of the damage caused is required. The failure of a guest to appear can be referred to as a “no show” where the customer has not refused. Restaurateurs should be able to prove which costs were incurred, for example through personnel or special preparations, as explained in the Genkin-Anwälte article. This creates a legal framework in which restaurants are better protected against no-shows.

Dealing with reservations

In view of the recurring problem, more and more restaurateurs are thinking about changing their reservation systems. Some are considering foregoing reservations altogether and relying on spontaneous flows of guests, as was the case before the corona pandemic. Against this background, it is important for guests to be reliable. Etiquette expert Christian Heller recommends calling if there are delays of more than 15 to 20 minutes to avoid misunderstandings. This could help ensure that restaurateurs do not fall into the vicious circle of guests who are unwilling to cancel.

For the catering industry, the changed booking landscape means that they not only have to rethink their legal framework, but should also increasingly rely on clear and fair communication channels. The idea of ​​a uniform no-show fee could prove to be the key to fairer cooperation between guests and hosts.