You're Not Imagining It, Restaurants Really Do Save the Best Tables For Reservations | Bon Appétit
"A Charleston-based restaurateur explains that it’s common practice to leave a few less-desirable spots off the reservation map so walk-ins can be seated quickly; rather than labeling tables as bad, venues simply exclude them from the inventory (for example, drafty exits, tables near the dish pit, back corners or spots by restrooms). Hosts often reframe the offer—presenting the available table as a convenience—so grateful walk-ins accept a suboptimal seat without complaint." - ByMaggie Hennessy
