"""
Reservation management and table allocation principles.
"""

title: str = "Reservation Management and Table Allocation"

content: str = """
Effective reservation management balances guest expectations with operational
reality. The goal is maximum occupancy without sacrificing service quality or
guest experience through overcrowding or rushed service.

**Reservation Channels**
Velvet Orchid accepts reservations through three primary channels:
- Direct phone bookings: Offer immediate confirmation and personal connection
- Online reservation platform: Accessible 24/7 with automatic confirmation
- Third-party apps: Broader reach with associated fees; requires careful capacity allocation

**Table Allocation Strategy**
The dining room contains 16 tables with varying capacities (2-tops, 4-tops, and
one 6-top). Allocation follows these principles:

- **Party Size Matching**: Seat parties at appropriately-sized tables. A party
  of two at a 4-top wastes capacity; a party of four at a 2-top creates discomfort.

- **Service Pacing**: Stagger reservation times to prevent kitchen and service
  bottlenecks. Ideal spacing: 15-minute intervals during peak periods.

- **Turn Time Estimates**: Build expectations based on party size and service type:
  - Tasting menu: 2.5 to 3 hours
  - A la carte dinner: 1.5 to 2 hours
  - Lunch service: 45 minutes to 1 hour

**Special Notation**
Flag reservations requiring special attention:
- Dietary restrictions or allergies
- Celebrations (birthdays, anniversaries)
- VIP guests or regulars with known preferences
- Accessibility needs
- Large parties requiring pre-ordered menus

**Overbooking Protocol**
Maintain a limited waitlist for high-demand periods. No-show rates typically
run 5-10% for fine dining; overbook cautiously (never more than 10% of capacity)
and have contingency plans ready.
"""

version: str = "0.0.1"
