clock menu more-arrow no yes

Filed under:

Customer Profiling

New, 3 comments

2010-12_otable.jpgOther restaurants are finally catching up to longtime customer profilers Keith McNally and Steve Hanson. More and more restaurants are using OpenTable to keep profiles on their customers, and, while mostly the notes are about birthdays, anniversaries, allergies or specific tastes, sometimes they're not entirely benign. Waiter Rant writer and former server Steve Dublanica says that in his experience restaurants used codes — "B.T." for "bad tipper" and "B.B." for "big bitch," for example. [NYP]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world