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Booking hard-to-get restaurant reservations in Europe

“Call at least one month in advance, but if the answer is ‘no,’ start
negotiating: Offer alternative time slots and ask to be put on a
waiting list. If you’re looking for a last-minute table in a big city,
show up the moment they open for dinner and ask for a seat that night
or the next—there are always cancellations. The strategy changes
slightly for legendary Michelin three-starred spots: Reach out as far
as three months ahead and, if you’re turned down, develop a personal
rapport with the reservationist. Keep checking in, or ask your
concierge to follow up. Persistence pays off.” —T+L contributing editor Anya von Bremzen

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