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Ko woes (Quick, you have 4 seconds to make a reservation)

I've jumped into the Momofuku Ko reservation fray. I'm going to New York this weekend and have been logging on to the online reservation system every morning at 6:59 a.m. for the past several days. Jeesh, if New Yorkers think they have it tough trying to get a reservation at David Chang's 12-seat restaurant, try doing it from the West Coast.

The reservation system opens at 10 a.m. East Coast time, showing seats available for seven days out. But there are so many people clicking for seats that it's near impossible to get one. It really does drive people nuts -- I was pre-coffee delirious on Saturday morning (Saturday! I should have still been in bed) when I clicked on the link at the bottom of the page that said "help is here" and sent an e-mail to the reservation powers that be, saying all kinds of stupid things about how I'd been up since the crack of dawn and complaining about how my Internet connection wasn't fast enough. I didn't expect a reply, but I got one:

"this morning there were several hundred people actively logged onto the system and all the reservations went in the first four seconds.  with everyone trying to get what amounts to 14 reservations the odds of getting a seat are certainly slim but your internet connection speed is basically irrelevant; it's just plain old busy.  ...

Four seconds?!

-- Betty Hallock

Comments

Really? You spend your time & energy trying to get reservations at a restaurant in NYC that seats 14 people? Really? Do you know what's happening in this country? One would think you'd understand that it's raining pink slips. Do you not understand that we're sick of mindless extravagance? Must the Food Section continue to show such disdain for its (very few) readers?

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Our Bloggers
Noelle Carter is the Times' Test Kitchen manager. A native Californian, she got her first degree in film from USC and worked in the film industry before succumbing to her passion for food and going to culinary school. She loves exploring regional and historic American cuisine.
noelle.carter@latimes.com

Betty Hallock is assistant Food editor and joined the Times in 2002. She formerly worked at the Wall Street Journal in New York. betty.hallock@latimes.com

Susan LaTempa is the Times' acting Food editor. susan.latempa@latimes.com

Rene Lynch is a Times Web deputy and staff writer. rene.lynch@latimes.com

Russ Parsons writes "The California Cook" column for the Times' Food section. He is also the author of “How to Read a French Fry” and the newly published "How to Pick a Peach." russ.parsons@latimes.com

Amy Scattergood is a Times staff writer and “The Saucier” columnist. Scattergood grew up in Iowa, has degrees in theology, poetry and cooking, and, when she isn't writing about food, is trying to get her two young daughters to cook it themselves. amy.scattergood@latimes.com

S. Irene Virbila is the Times' Restaurant Critic. virbila@latimes.com

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