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The Chef's Table at Brooklyn Fare New York Reviews from The Last Year
Hello, my favorite.
This is the best dining experience. Tucked away in the back of an unassuming grocery store, you'll discover a hidden gem--a sleek open kitchen with a huge counter and dining tables. Every single dish is pristine and immaculate. The flavor and execution of each dish are extraordinary. Each dish is a work of art, prepared with meticulous precision and beautiful tastes. Inspired by Japanese cuisine and French technique, the world-renowned present a spectacular journey through epicurean delights in their exquisite three Michelin star tasting menu. In addition, the service was exceptional. The team works together seamlessly.
not worth the 2k we spent for 2 on dinner.
the food was good, not great, the service was lacking, ambiance was mid. wine pairing was mid. nothing was a wow factor here. I wouldnt return, which is a shame. this was my most looked forward to dinner on our trip.
With the changeover of head chefs, the food still has the
With the changeover of head chefs, the food still has the same quality and flair, however I felt like the portion size of the entree sized dishes has decreased. It was really disappointing considering the sticker price is $430 before tax and tip. Regardless, almost every dish was phenomenal. The langoustine was life changing and came with a hearty coconut and pandan sauce with chili spice. My second favorite was the scallop topped with caviar, in a vin jeune sauce. The signature uni on brioche toast is still on the menu however the brioche toast is now a Belgian waffle. I personally preferred the brioche toast but the Belgian waffle was not bad. Additionally, I wasn't a huge fan of the turbot with black truffles and consommé. I felt like the truffles didn't go very well with the rest of dish. The desserts have improved A LOT and were so creative. They got rid of the frozen soufflé which I was not a fan of. My favorite during this visit was the rhubarb ice cream with rice cracker, the flavors and textures went SO well together! I forgot to take a photo of the fujisan bread with coconut ice cream but it was incredible. The chef asked us to dip the bread in the coconut. Overall, dishes were amazing, but I'm sad the portion size wasn't what it used to be :(
Very disappointed for a first experience!!! Not worth the
Very disappointed for a first experience!!! Not worth the money , many other places in the city without any Michelin are 100% better
Insane price tag for not a very good meal (two prefix menus
Insane price tag for not a very good meal (two prefix menus with one wine pairing ~$800 with a + $400 reservation "down payment"; no gratuity added despite being a $1200 base meal. Everything is incredibly savory or salty with nothing to lift the pallet until the dessert course. The tartar was so unbalanced that I could barely finish the single bite on my plate. The food was coursed strangely with some courses coming much farther apart than others. We were also told there would be two meat courses but were only given one maybe the squid or prawn counted? The food looked gorgeous and the service was impeccable as was the ambiance and playlist.
Incredible! Maybe the best tasting menu I've ever had.
Really nice and good service. Worth the price. Love the seafood themed Japanese + French menu. Favorites were the first item tuna taco and first dessert the fresh strawberries with ice cream. Everything was good and unique. Little slow getting the coffee at the end. Will definitely go back! Minor issue was sometimes it was hard to hear the description of the dishes - servers could talk a little louder and slower to emphasize pronunciation.
Very bad service man was following me because he thought I
Very bad service man was following me because he thought I was gonna steal super sus and really annoying would not recommend the food options are bad
Post Covid, I feel like most restaurants have lost their
Post Covid, I feel like most restaurants have lost their luster. I had been to chefs table pre covid and I wasn't impressed. However now, with its newly redecorated restaurant and chef max (I believe that's his name), I have to say it's a must try! Yes it is pricey but my god, it is worth it! You must try them out. Words will fail to do it justice. The staff is amazing and the service was top notch! It's an absolute must. I have to say this has been the best dining experience I've had since per se and le bernadin. I do not have more photos because i couldn't wait to dig into the food, so I forgot to take more photos. A menu was given at the end of the night with a farewell thank you bag with 4 small pastries. This place is so good I'm taking my parents next weekend! I will update this post!
Dinner at Chef's Table at Brooklyn Fare was one of the best
Dinner at Chef's Table at Brooklyn Fare was one of the best experiences of my life, and I don't say that lightly. Nestled away in the back of a grocery store, this restaurant is pushing the boundaries of fine dining. I was lucky enough to sit at the bar and witness the chefs execute the most delectable meal, a 12-course tasting menu that is seasonally driven, seafood focused and pulls from French and Japanese inspiration. The staff is attentive and highly educated in their craft--nothing about our dining experience felt scripted or stuffy. After every bite I swore to my mother, "This is the best thing I've ever tasted!" until I was presented the next dish, then the next dish, and so on. Dining at Chef's Table is the experience of a lifetime and I urge all to go and try it at least once, but that once will turn into twice, maybe three more times, I promise. I'm excited for the new head chefs and look forward to how the menu will change in the next seasons.
An impeccable meal served and cooked by one of the world's
An impeccable meal served and cooked by one of the world's best teams. Every single item was pristine and immaculate in flavour and execution. We had sky high expectations, and the whole experience was a big win! Chef Max Natmessnig and chef Marco Prins are extremely talented. They serve exclusively quality ingredients as langoustines from Norway and Wagyu beef from Japan. Our favorites were the sea urchin over the crispy waffle with white truffles from Alba Italy, as well the grilled scallop with vin Jaune sauce and caviar. Desserts are very flavorful and perfectly balanced. Service is very attentive and warm. Outstanding wine pairing with amazing wines. Would highly recommend restaurant Chef Table at Brooklyn fare.
4.5 stars - definitely deserves some Michelin stars! My
4.5 stars - definitely deserves some Michelin stars! My wife and I dined at the chef's counter to celebrate a birthday. The restaurant is tucked at the back of a grocery store and it seems no one would even realize it unless you were looking for it! Ambiance was cozy and inviting although I found it a bit odd that the restrooms are located outside in the main grocery store area. Service as attentive and excellent, though I found it a bit hard to hear the servers' descriptions of the dishes. Pacing of the 13 courses was excellent. Never too long of a wait but enough time to fully enjoy each course. The menu was heavily seafood, I believe of the 10 savory courses 7 were seafood. We also enjoyed wagyu tartare, squab and another wagyu dish. It was especially enjoyable to watch the head chefs preparing the proteins. The cookery was impeccable - no complaints about that. I felt that three of the seafood dishes were a bit similar in appearance (raw fish in a green/herbaceous sauce) but to be fair they all tasted quite different. A few dishes were a bit on the salty side as well. After a run of 10 savory dishes we had 3 refreshing desserts. The huckleberry sorbet with greek yogurt was especially good - in fact I think the menu might benefit from a mid-course palette cleanser after so many savory dishes. I also would have liked to receive a souvenir menu so I could remember our meal since it was sometimes difficult to hear the descriptions of each dish. This restaurant definitely deserves some Michelin stars (in my amateur opinion) but I think a few tweaks could be beneficial, especially given this is the most expensive tasting menu I've experienced in NYC.
I want to first say this review is going to come off
I want to first say this review is going to come off bougie, but when dinner costs as much as it does at Chef's Table, you expect higher standards. My wife and I have been to Chef's Table several times, but this was our first time since Chef Ramires was fired. Since the first time we ever eat at Chef's Table it had been in our top 3 restaurants in the world and a few times gave my favorite restaurant Per Se a run for its money. Sadly, after this last visit, Chef's Table fell very far from what we experienced. To start, we weren't welcomed back. I know that sounds petty, but it's the little things like that set that stand for high-end restaurants. I put this off with all the changes at the restaurant and didn't think much of it. Little did I know that was just the start of the disappointments. We sat at the counter, a place we sat before. However, this time, it felt like the stools were lower than before, or they raised the counter. My wife and I felt like we were at the kid's table as the counter came up to the middle of my chest. I'm not tall at 5'10", but I'm also not short, so it was strange. The lights at the counter were turned up. To spotlight the food. The lights should have been turned down at least 15%. The noise!! The guests at the tables spoke so loud I couldn't hear the sommelier explain the wines we were drinking. The room was like eating in a high school cafeteria due to so many people talking loudly. Again, I have never experienced this at Chef's Table. The food. Hummmm, My wife said it best to me. She said the food felt like they were trying to replicate Chef Ramires's food by trying to put their spin on it. What they did make was more misses than hits. I had a different second bit to my wife due to dietary restrictions. She had Wagyu and caviar, and I had fish with caviar. My wife loved her bit, but my bit was so bad. It tasted like fish left outside in the summer for three days and then severed. It took two glasses of wine, water, and the next two bits to get the taste out of my mouth. We also ordered two ads. The uni we truffles were extraordinary, but the other add-on was fish with caviar, which was very bland. The caviar used all night was not good. Again, the caviar felt and tasted like it had been sitting out for several days. Several dishes were good, but overall, it was very below par, especially when the cost of dinner with wine pairing, two add-ons, and tip was over $3K for two people. We weren't given a menu or any "goodie" to take home when we left. Again when you pay this kind of money you expect certain things. I hope they can work out these issues and get back on track. If they do, I will not be returning to Chef's Table.
走进市井气息十足的Brooklyn
走进市井气息十足的Brooklyn Fare超市,穿过玲琅满目的熏肉冰柜,看见两个穿黑色西装的接待,才敢确认没有找错地方。 可能因为是感恩节假期,当晚吧台位置全满,气氛热闹的像集市,随意中又带点正经。从趣味性角度评价,这餐是我吃过最不无聊的Fine Dining,边吃边看戏,3个小时不知不觉就过了。 新团队依旧处于磨合阶段,实力演绎什么叫兵荒马乱,厨师中途找不到东西翻箱倒柜,服务员还一直追在后面催进度。服务团队有一个金发小姐姐长得好像吸血鬼日记里的卡洛琳!!! 厨房里电光火石的不安宁,食客这边也不甘示弱。左边坐了一个多动症白男,正好分配给韩裔领班Peter。白男还没开餐就偷偷摸摸从口袋里掏坚果吃,当然很快被Peter制止。 接着两人又为了白葡萄酒的温度问题,大战5个回合。白男喝多以后还拉着Peter尬聊。无论Peter躲在餐厅的哪个角落,都能被白男高亢的声音召唤回现实世界被迫社交。 不过看Peter和一对中年韩国夫妻用母语沟通的挺好。天南地北的聊,熟络之后,菜品和酒水也都切换成了韩语介绍。同场的另一组客人更夸张,进程才刚过半,就紧急买单,赶场看演出去了。 ******************** 不得不说,上菜节奏,菜品质量,服务态度,都是实打实的二星,说不定还真能冲个三星,毕竟纽约的星们也很糊弄。 第一杯酒:2022 Emrich-Schonleber - Riesling Kabinett Monzinger 再一次感叹于雷司令葡萄品种,不同的甜度风格,各有各的特色,这次是可珍藏,入口偏干,却有明显的回甜,反而弱化了酸度。 两道前菜在调味上很敷衍,[蟹肉塔]被姜味统领,[生牛肉鞑靼]又全是廉价沙拉酱的味道。 招牌菜[华夫饼配海胆],喜欢华夫饼的口感,外壳硬脆,不会过于酥,内里也没有太软。海胆品质和口感都不错,但是表面刷的酱汁有点咸。 [鱼生]差评,金枪鱼赤身品质太普通了,中腹和大腹的油脂不够丰富,也吃不出新鲜度,肉质居然还有筋膜感。搭配的鱼籽,无论从口感还是个头,都没有贝狗店的品质好。海葡萄脆脆的爆珠感还不错。 第二杯酒: 在霞多丽和桃红之中纠结,最后选择了桃红。这时候场子已经开始混乱,直接给我拿来一瓶霞多丽,尝了尝,是酸度较强的干爽类型,挺喜欢的,就将错就错。喝到一半服务员过来道歉说上错酒了,于是就有了第三杯桃红。但后两杯确实品质一般,不难喝,正好能随餐解解腻。 厨师非常喜欢用鱼子酱,而且搭配的还不错,鱼子酱本身品质好,颗粒饱满又不会过咸,温度控制的也合适。[土豆泥沙巴雍],细腻绵密,烤土豆粒铺底,增加了一些咀嚼感。 对于[虾]和[鲷鱼]的火候,符合我的口味。刚刚熟透的状态,质地确实会有点老。但是相比表面熟,内里夹生的反差口感,更喜欢这种里外统一的处理。 [日本A4和牛],看过去全是肥肉,已经能想象到会有多油腻。但是,居然,还可以,火候掌握得不错,虽然没有很明显的肉香。 配菜是堆砌式的,甜菜根做成了两种形态,长薄片和风干的脆片。基底: 牛脸肉,牛舌,鹅肝,黄芥末酱。挺有趣的搭配,口感不错。牛脸肉的肉质比较老,牛舌的火候是可以的,Q弹又带点嚼劲。 [烤鸽子] 胸的肉质肯定没有腿肉嫩,但火候也还行,内里是漂亮的微粉色。肝不好吃,口感太棉,还带点苦味。 甜品之前来杯[意式浓缩]清口,意料之外的难喝,严重过萃,伴随着不正常的酸味。 4道甜品收尾,种类太单一,不理解为什么要吃两道雪葩+一道冰激凌。 [金桔雪葩]可有可无。[梨子雪葩]好吃,特别是藏在碗底的烤米,又香又脆,提升了复合的口感层次。 [松露冰激淋]上大分:白松露日式海绵蛋糕打底,湿润,口感实在,不会过于蓬松。冰激淋的质感浓稠细腻,但是白松露的味道太冲太香,直接盖掉了陈年清酒焦糖酱的风味。 结尾的小零嘴不错,[迷你脆泡芙]和[柚子卡士达塔],微甜,口感好。
There's a reason while most reviews of the chef's table
There's a reason while most reviews of the chef's table start with highlighting the unique location of this fine dining restaurant--tucked away in the back of an unasssuming grocery store in midtown west. I experienced a mind boggling teleportation, from wandering through the aisles of the grocery store, to entering a sleek open kitchen partially closed by a huge 20-seat counter with 20 seats, and dining tables off to the side. I made a same day reservation for 8:45pm, the last seating of the night, at the counter. As a solo diner, I had all of 2.5 hours to take in my surroundings. I was especially mesmerized by the dance of the white hatted chefs, led by the non-hatted executive chefs Max and Marco, perfectly coordinated in their symphony to assemble expensive ingredients into an exquisite melange of presentation and taste. The organization and teamwork was commendable--it was clear that everyone had a defined role, but would also help each other or take over as needed. It felt like I was seeing a live cooking show unfold, without the drama of course. On to the food, the courses were-- 1 - king crab tarlet with granny apples 2 - A5 wagyu tartlet with caviar 3 - uni on Belgian waffle 4 - three cuts of bluefish tuna with pickled jalapeños and ikura 5 - potato purée with caviar 6 - Norwegian langoustine with yuzu foam and uni sushi rice 7 - Japanese madai/sea bream with hearts of palm 8 - California squab (pigeon) with four grad and black truffles 9 - A4 wagyu with beet three ways 10 - huckleberry sorbet with Greek yogurt 11 - Bartlett pear sorbet with crispy rice 12 - white truffle infused ice cream with persimmon cake with soy caramel and whiskey sauce 13 - vanilla cream puff and white chocolate passion fruit tart petit fours (two in this case) Everything was fantastically flavored and my favorites were the crab tartlet, uni, squab, and pear sorbet. The white truffle infused ice cream was most interesting and paired nicely with the persimmon cake. The chef's switch it up the tasting menu so there was no set menu to anticipate. I found it very fun to experience, and be surprised by, each course via my own tastebuds, after having seen the kitchen meticulously put the dish together with kitchen tweezers, and then hearing the official description of the course from my server. I also appreciated the helpful instructions: "one bite," "take your spoon all the way down" and the occasional comments about how certain dishes were prepared. Chef Max came around at the end of the night to chat briefly and wish me a happy holidays, which was very kind. I would be remiss not to mention the exceptional service. There was no one server for each counter patron, rather, team worked together seamlessly. I was a bit taken aback by the 25 charge for water (2 aqua pannas) when the bill came, but such is life. This was fun treat and I would love to come back if given the chance.
This restaurant is arguably the best fine dining experience
This restaurant is arguably the best fine dining experience in the US. It's located behind a convenience store to prove it doesn't take itself too seriously. Chef Max and Marco are rockstars. The highlights include their A5 Wagyu + Caviar dish in the Amuse Bouche, their fish entree, Squab and Foie Gras [something similar to dishes you'd find at EMP or Frantzen], and their Meringue dessert. People should book this place with extreme confidence. Pro tip: get the caviar and truffle add-ons. Hoping Chefs Max and Marco continue to take risks to take CBTF to even higher heights. Can't wait to be back soon
My visit to Chef's Table at Brooklyn Fare in October 2022
My visit to Chef's Table at Brooklyn Fare in October 2022 was a memorable experience. The unique aspect of this dining experience is the front-row view of the chefs preparing and cooking dishes, providing an engaging and visually stunning presentation. It is also only one of four three-Michelin-starred restaurants in NYC. The focus on super fresh seafood, coupled with Japanese inspiration, resulted in dishes that were not only visually captivating but also a delight to the taste buds. The standout was the uni toast, a signature dish that delivered an explosion of umami, melting in the mouth with every bite. It's an absolute must-try. The sobacha soufflé also stood out to me for its unique infusion of tea flavors. As a tea enthusiast, it easily became one of my all-time favorite desserts. While the overall experience was exceptional, the absence of parting gifts and the promised menu after the dinner were minor letdowns. Nevertheless, Chef's Table at Brooklyn Fare lived up to its Michelin-starred reputation, making it a milestone in my culinary exploration.
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Great Service - amazing dinner!!
Read about the site in NYT and bought a reservation at Mother Wolf in LA 2 days later. Worked great and the food was amazing!!!
Worked perfectly!
Got the reservation (that I couldn't get anywhere else) and was able to entertain a group of friends at the infamous Bern's Steakhouse.
Got into Nobu Malibu
Wonderful! My parents are visiting and we have wanted to go to Nobu Malibu for years. I tried getting a reservation myself but it was next to impossible. So glad I was able to buy a reservation on appointment trader for a decent price!
Very easy
Was very hesitant going into this experience but am glad to say that it worked out very well ! will definitely use appointment trader in the future
Fabulous Lunch
I was veeeeeerry skeptical that this would work, particularly at a restaurant as hard to get into as Nobu Malibu, and it was perfect! We had lunch outside on the patio and it was fabulous!
Great reviewer team
Just wanted to take a second to shout out the reviewer team. Even though they probably review hundreds of listings and bids a day, they still take the time to leave great comments and respond relatively quickly. Thanks!
Incredible
I got a reservation to Don Angie, which I've been trying to book for weeks! I am very happy with this service.
Best platform out there!
Super simple, easy, and fast to secure reservations for hard-to-get restaurants and locations!
This app is life changing
This app has opened my world up to so many wonderful new experiences I would never have the chance to have without access to this awesome app! 10/10!
Worked perfectly
Was a little nervous at first but was pleased to see that the booking went through flawlessly.
Highly recommended.
Success on Short Notice
Was able to snag an indoor table at Don Angie through an absolutely seamless worry-free process.
Worked perfectly, thank you!
This is a crazy holiday season in NYC and I was very pleasantly surprised to see that AppointmentTrader works! Will be using again!
Worked flawlessly!
Worked so well! I was a bit nervous, but everything went very smoothly. purchased the reservation, and got into the restaurant seamlessly.
Love this app!
So glad I came across this app :)
Quick table in Miami
I didn’t have my hopes high as it was a party of 4. In 24 hours I had a carbone reservation available! I was very happy as my family really wanted to come here
Prime time, great meal
So easy and had a prime time which I can never seem to get on normal res apps. So worth it
Got impossible NYC res
instead of waiting weeks I got my 4 charles reservation instantly
Worked perfectly to get into Carbone. So delighted
perfect
Worked well, got me into a restaurant with no availability
I was skeptical, and I still don't really know how they managed to find this hard-to-find reservation, but it was a win-win from my point of view, and I'll use this service again.
Last minute reservation for Delilah Las Vegas
Got a last minute reservation, dinner for 2 at Delilah Las Vegas: super impressed! The process was simple, transaction seamless. We had an amazing time! Couldn’t be happier! 😍
It works!
Ok at this point I've attended a reservation purchased on AT by a friend and sold a reservation personally. Both worked pretty smoothly, nothing sketchy about it. A few areas for improvement including a way to more directly communicate between buyers and sellers, but the app always seems to be in development. AT customer support is really(!) responsive and helpful too if you have questions!
Money transfer
As a seller, I like the fact i have the ability now to transfer money out of my AT account and into a bank account. Makes getting the money much easier then the process before.
Love this app
Got to go to places otherwise unreachable
Easy Access
Very easy to get into one of the hardest restaurants to reserve in New York.
Whose name will my reservation be under when I arrive at the venue?
It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
Payouts Blocked Because of Sell Through Rate
Does anyone know how AT plans to handle cases where a seller is quitting the platform but has a sell through rate <25%? The error message I got said to fill more bids or find other ways to increase the rate.
Is AT really going to block sellers from withdrawing their money? Especially revenue made before the sell through rate was introduced??
Tune into NBC News - Top Story Tonight 7:40p ET
Let’s go. Get more people placing bids!
I will give you 50% of ALL of my PROFITS if you teach me how to make profits?
LOL. Thank you The New Yorker.
Appointment
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it?
Click on "Take off the Market Option" in your portfolio
Working on your bid?
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted.
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from?
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered?
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
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