Is OpenTable Effective for restaurant owners?

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    I’m looking into purchasing an OpenTable system for Sake Blue and wanted to see what other restaurant owners thought of the system. We’re getting a high volume of reservations and we’re trying to see what we can do to make our operations more efficient in terms of seating, table turnover, and reduce walk-in customers’ wait time. The old paper and pencil method worked out great until we’ve been getting a bit busier than usual (grateful for that ofcourse!). Since we have hibachi grills that are shared by several parties, our seating system is trickier since we have to think about # of chefs working that night and making sure that each “party” at the grill hasn’t waited too long for the grill to fill up before we “close” the grill.
    Any thoughts on this system (or other reservation systems) would be greatly appreciated!

    Please help.

    I didn’t find the right solution from the Internet.

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