Eateries get picky on New Year’s Eve

For Juhu-based school counsellor Prerana Dharnidharka (23) and her sister, who were planning a quiet dinner out on New Year’s Eve, booking a table at a restaurant turned into a Herculean task.

For Juhu-based school counsellor Prerana Dharnidharka (23) and her sister, who were planning a quiet dinner out on New Year’s Eve, booking a table at a restaurant turned into a Herculean task.

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“We’ve been trying to call all day but places either have early slots like 8 pm or slots much later. And by the time we take a decision and call back even those are gone,” rued Dharnidharka, whose first choice was Da Vinci, an Italian eatery in Bandra.

City restaurants, which are usually more than welcoming to patrons, are now dictating terms and conditions to rake in the moolah on New Year’s Eve.

Bandra’s Out of the Blue in Bandra has enforced time slots for dinner reservations.

Namrata Punjabi, event manager at Out of the Blue, said: “We have two time slots for dinner reservations — one from 7 pm to 8.30 pm and the other from 8.30 pm to 10 pm. When guests called us to make reservations, we politely intimated them that they were to vacate their seats as per the designated time slots. This was done to accommodate patrons who have booked our special New Year’s package of Rs 2,945 per person, which includes live music and unlimited food and alcohol. These patrons can stay till we shut the restaurant.” However, the restaurant has restricted a small section for last minute walk-in customers.

“Eighty per cent of our bookings are from 10 pm onwards. We have more than 500 bookings whereas our capacity is 400. So, we have requested those who have an 8 pm reservation to finish their meal by 10 pm to accommodate the large turnout expected,” said Vijay Nagmodi, manager of Global Fusion. “Those who book at the last moment will be given reservations only after 11 pm.”

Blue Waters in Andheri, is open to taking reservations only up to 9 pm, as they expect it to be booked to capacity by then, said manager Prashant Alva.

(With inputs from Bhavya Dore)