Panic in Majorca as British tourists ‘can’t get into restaurants witho | World | News
Holidaymakers heading to Majorca this summer may need to think ahead about where they want to eat and drink to make sure they don’t miss out. With peak season upon us restaurants fill up very quickly especially during peak times. While you might find a table at a tapas bar without a reservation, it’s best to book if you want to secure a table.
British tourists on the island who haven’t thought so far ahead have taken to Facebook to express their annoyance at turning up at restaurants only to be turned away. One user said: “Really struggling to turn up at a restaurant without a reservation”.
In response a fellow holidaymaker said: “We have found the same, it takes the fun away from not being able to do walkins.
“We quickly realised that you have to think ahead about where you want to go.”
A fellow holidaymaker who has been going to the island for 20 years said the booking systems are a new element.
They said: “I have been coming to Majorca for over 20 years and back in the day you could pretty much walk into any restaurant you fancied.
“Now, it has all changed. Almost everywhere you go you are asked if you have a booking. If you don’t you are either turned away or given the worst table they have.
“Being limited to a timed booking for most of your holiday is not ideal.”
However, a fourth tourist was not put off by the reservation system.
They said: “It’s not that hard to make a booking, we have to do that at home most of the time. If you want to go somewhere in particular just book it, it’s not that hard.”
A number of bars and restaurants in Majorca are considering the introduction of self-payment systems, which could mean fewer payment options for tourists.
In an interview with Majorca Daily Bulletin, Juanmi Ferrer, president of the CAEB Restaurants Association, suggested that such changes might be the only way for some establishments to keep the lights on. “It is the only solution to be able to stay open”, he stated, emphasising the need to balance staff numbers and profitability, particularly during off-peak periods.”
