Families may mention a high chair or pushchair when booking, or arrive without having raised it in advance. For a small restaurant, the request can affect table choice and available floor space even when the party size itself has not changed. Recording the practical requirement helps the team prepare a workable table rather than improvising at the entrance.
Record the request with the reservation
If a customer asks for a high chair or says they will bring a pushchair, keep that information with the booking where the host can see it. A separate message to one colleague may be lost across shifts. The note should describe the operational requirement without collecting unnecessary information about the family.
Clarify whether the child needs a seat in the headcount
Booking systems and customers can count infants differently. Confirm the total number of people the restaurant needs to accommodate and the requested seating arrangement. This gives the table planner a more accurate picture than a party size that accidentally excludes space needed for a high chair.
Choose a table that works with the room layout
A high chair or pushchair can require additional space beside the table. The restaurant should use its established layout and access requirements when allocating the booking rather than placing extra equipment where it obstructs normal movement. Not every table will be equally suitable.
Keep circulation routes usable
Staff and customers need to move around the dining room throughout service. Pushchairs should be positioned in a way that fits the restaurant's safe operating arrangements and does not create an avoidable obstruction. If the preferred location cannot work, explain the available alternative rather than squeezing equipment into an unsuitable gap.
Check high chairs before service
Where the restaurant provides high chairs, they should be included in the business's normal cleaning, condition and readiness checks. A booking note is only useful if the equipment is actually available and suitable when the family arrives. Any issue should be raised through the restaurant's established process rather than hidden until seating.
Avoid promising unlimited equipment
A small restaurant may have only a limited number of high chairs. Staff should check availability before guaranteeing one for a particular booking. If the restaurant records allocations, keep them visible in the booking plan so two colleagues do not promise the same equipment to overlapping tables.
Handle unexpected requests calmly
When a family arrives with a pushchair or asks for a high chair that was not booked, check what can be accommodated within the current layout. The team may be able to adjust the table allocation, but should not make changes that create another operational problem. Explain options clearly if the original table is unsuitable.
Use recurring demand to improve booking questions
If the team frequently has to rearrange tables after families arrive, the booking process may not be capturing useful information. A concise optional question about high-chair or pushchair requirements can help planning without making family bookings cumbersome. Better information before service gives staff more time to choose a suitable arrangement.