What is seating time? Restaurant table duration explained
The total duration a party occupies a table, from being seated to departing.
Seating time is the total duration a party occupies a table, measured from the moment they sit down to the moment they leave. For restaurants, seating time is the core variable that determines how many turns each table achieves per service. A 30-table restaurant with 60-minute seating times gets twice the covers of the same restaurant with 120-minute seating times. Understanding and managing seating time, without rushing guests, is one of the most direct paths to higher revenue.
Key facts
- Definition: Total minutes a party spends at a table, from seating to departure
- Formula: Seating Time = Departure Time - Seating Time
- Good benchmark: Within 10% of your target for your concept
- Why it matters: Directly determines table turnover and revenue capacity
The quick definition
Seating time (also called table time, dining duration, or turn time) is how long each party uses a table. It starts when the host seats the guests and ends when they stand up to leave. Every minute of seating time breaks into two categories: time the guest values (eating, drinking, socializing) and time the guest does not value (waiting for menus, waiting for food, waiting for the check).
Example: A party sits at 7:00pm, receives menus at 7:03, orders at 7:12, gets entrees at 7:35, finishes eating at 8:05, receives the check at 8:12, pays at 8:20, and leaves at 8:22. Total seating time: 82 minutes. Of those, roughly 15-20 minutes were spent waiting for things.
Why seating time matters
It sets your turn capacity
Seating time directly determines how many parties each table can serve:
| Seating Time | Turns in 4-Hour Service | Covers (30 tables, avg 2.5 guests) |
|---|---|---|
| 120 min | 2.0 | 150 |
| 90 min | 2.7 | 200 |
| 75 min | 3.2 | 240 |
| 60 min | 4.0 | 300 |
Reducing average seating time from 90 to 75 minutes across 30 tables adds 40 covers per night.
It drives revenue per square foot
Your dining room has a fixed number of square feet. Seating time determines how hard each square foot works:
| Metric | 90-min Seating | 75-min Seating |
|---|---|---|
| Turns per night | 2.7 | 3.2 |
| Revenue per table ($55 check) | $148.50 | $176.00 |
| Revenue per seat (2.5 avg party) | $59.40 | $70.40 |
| Annual difference (30 tables) | Baseline | +$247,500 |
It shapes the guest experience
Seating time that is too long bores guests. Seating time that is too short makes them feel rushed.
| Scenario | Guest Feeling |
|---|---|
| Well-paced 75 minutes | Satisfying, complete experience |
| Slow 90 minutes (waited for check) | Frustrated, wasted time |
| Rushed 50 minutes | Not worth the price, will not return |
The goal is not the shortest possible seating time. It is the right seating time for your concept with minimal wasted minutes.
Seating time benchmarks
By restaurant type
| Restaurant Type | Average Seating Time | Acceptable Range |
|---|---|---|
| Fine dining | 90-120 min | 80-150 min |
| Upscale casual | 75-90 min | 65-105 min |
| Casual dining | 45-60 min | 40-75 min |
| Fast casual | 20-30 min | 15-40 min |
| Brunch | 60-75 min | 50-90 min |
By meal period
| Meal | Typical Seating Time |
|---|---|
| Breakfast | 30-45 min |
| Lunch | 35-50 min |
| Dinner | 60-90 min |
| Brunch | 60-75 min |
| Late night | 45-60 min |
By party size
Larger parties take longer:
| Party Size | Added Time vs. 2-Top |
|---|---|
| 2 guests | Baseline |
| 4 guests | +10-15 min |
| 6 guests | +15-25 min |
| 8+ guests | +25-40 min |
Factor party size into your seating time estimates when planning reservations and quoting wait times.
How to manage seating time
1. Identify where time is wasted
Break down seating time into segments and find the gaps:
| Phase | Target Time | Common Waste |
|---|---|---|
| Seated to menu delivery | Under 2 min | Server delayed, menus not ready |
| Menu to order taken | 8-12 min | Server not returning promptly |
| Order to appetizer | 8-12 min | Kitchen backup |
| Appetizer to entree | 10-15 min | Timing issue between courses |
| Entree finish to check | 3-5 min | Server not watching the table |
| Check to payment | 3-5 min | Slow payment processing |
| Payment to departure | 1-3 min | Normal |
Most restaurants lose the most time in the check-to-departure phase. This is also the phase where guests get the least value.
2. Speed up payment
Payment processing is the single biggest controllable factor:
| Method | Typical Time | Time Saved vs. Traditional |
|---|---|---|
| Traditional (drop check, pick up card, run card, return) | 10-15 min | Baseline |
| Proactive check drop | 6-10 min | 4-5 min |
| Tableside terminal | 2-4 min | 8-11 min |
| QR code pay | 1-3 min | 9-12 min |
Saving 8 minutes on payment across 60 tables per night frees 480 minutes of table time. That is 6-8 additional seatings.
3. Set time expectations for peak periods
For high-demand nights, communicate seating durations at booking:
- “Friday and Saturday dinner seatings are 90 minutes”
- Include in the booking confirmation email
- Reminder on the table card or menu
- Staff trained to mention timing naturally
Most guests accept time limits when told upfront.
4. Optimize course pacing
Work with the kitchen to maintain consistent pacing:
- Fire appetizers within 8 minutes of the order
- Clear appetizer plates and fire entrees promptly
- Train servers to do dessert/coffee check proactively
- Pre-clear between courses to signal kitchen readiness
5. Track and analyze your data
Measure seating time by:
- Day of week
- Meal period
- Party size
- Server
- Table location
Patterns will emerge. You may find that one section consistently runs 10 minutes longer, or that a specific server’s tables always exceed the target. Data turns hunches into actionable fixes.
Common mistakes
Cutting dining time instead of dead time
Rushing guests through their meal to turn tables faster backfires. Average check drops (fewer courses, no dessert), guest satisfaction falls, and repeat visits decline. Focus on eliminating the 15-20 minutes of wait time per table, not the 45-60 minutes guests spend eating and enjoying.
No differentiation by meal period
Lunch and dinner seating times are fundamentally different. A restaurant that plans for 75-minute turns at both meals is either rushing lunch guests or underestimating dinner. Set separate targets and manage each period accordingly.
Ignoring party size impact
A 6-top takes longer than a 2-top. If your reservation system books them into the same slot length, you will consistently run behind on larger parties. Build party-size adjustments into your time slot planning.
Related terms
- Table turnover rate - The inverse of seating time, measuring how many parties each table serves
- RevPASH - Revenue per seat per hour, directly affected by seating time efficiency
- Covers per hour - Throughput metric that seating time determines
- Booking lead time - How far in advance guests book, which can affect seating time expectations
Frequently Asked Questions
What is average seating time for restaurants?
How do I measure seating time?
Should I set time limits on tables?
What makes seating time longer than expected?
Does shorter seating time always mean more revenue?
Related: Table turnover rate | RevPASH optimization | Capacity planning
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