Are Time Limits at Restaurants Here to Stay? | Bon Appétit

"A beloved walk-in-only neighborhood restaurant in Austin run by husband-and-wife owners that has resisted timed reservations. Because lines often form, the owners say it would feel inhospitable to make customers wait and then impose a strict eating window; instead they prioritize counter service and no reservations to keep a lean labor model and financial stability. When turnover is needed, staff will gently nudge guests—offering loungy Adirondack chairs and a small pour as a thank-you—balancing hospitality with the practical need to free up tables. The owners acknowledge timed tables may become more common industrywide, but prefer alternative strategies for managing flow." - ByAli Francis