My password stopped working randomly. I was prompted to reset it multiple times, which would never work. I never had the time to sit down & try to deal with it with customer service until today.
Apparently the problem is that my account was deactivated for too many no shows... except I NEVER NO SHOWED! The weird part is that I only made 7 reservations over the course of a few years, so pretty easy to keep track of, especially since I have timestamped photos I posted on social media for the exact reservations I made. Ludicrous that they would attempt to say I no showed! But also, apparently my account was deactivated in 2016? I have a reservation from 2018 that I made & kept.

So today, after resetting my password unsuccessfully 4 times in a row (never once did it say it was deactivated, call X number, email support, etc... just always that the password didn't match the account) and trying to make an entirely new account with the email in question, I tried to get in touch with customer service.

No phone CS, just chat. The phone chain hangs up on you after telling you to use online chat. Ok whatever- that's fine. So I start chatting & the rep tells me this nonsense, & that "as a 1 time courtesy" he will reopen my account, but can't do it until the team comes in on Monday.

Mind boggling. I'm not into conspiracies, but the only reason I can think of for all this is to shortchange people from getting their diner points or maybe so the restaurants don't have to pay OT for the reservations. I don't know. Then suddenly the chat stopped going through, despite me having full internet access, wifi, etc. I sent emails & texts at this time, so inexplicable why OT chats wouldn't go through.

Just annoying all around. They're making money off their diners under the guise of diner benefits, but really there's no true way to monitor what they're doing with your information & reservations. Even with photo proof of keeping the reservations, & there being a maximum of 7 reservations over a few years, & the account "deactivation" taking place over 5 years ago, they still won't fix it. Crazy.

It's not like I need this to survive in life, but it's wild that all this happened & I didn't even know about it. If my account worked properly, I would've had at least 25 other reservations made (AND KEPT) to get the diner points. So they basically just sell my information, email address, etc & I get nothing in return.

BRUNCH: I asked my server Jenna if either the buttermilk biscuits or the scones were worth the carb count and she gleamed when recommending the Lemon-Lavender Scones. She was filled with warmth when it came to advice. The assembly of lemon curd with a creamy whip and blueberries was an expected winner. What I didn't expect was the perfect warm temp from the oven, the delicate crunch outside and the flaky tenderness inside with each bite. Being small, they could have been either too "done" (like lavender rocks) or not done enough, remaining doughy inside. Not so here; the flavor, temp and texture were superb from first bite to last aided by their small size. Jenna said, "I love to start brunch with something a little sweet." She's right. Brunch is such a home-y, comfy meal that you should start off by tasting "the love." The Fruit and Berry Bowl featured fresh fruit that wasn't drowned in yoghurt. Balance was achieved. You could draw some of the rich, slightly tangy yoghurt with each bite of fruit since it was dolloped around the dish, not mounded beneath. And the toasted almonds gave just the right nutty texture and crunch. The portion size was perfect- not too much, not too little. The best thing was that everything was worth eating. How many times do you see a fruit bowl and dread the lurking honeydew? That melon is often downright nasty- creating a "honey, don't" moment for being over-ripe to the point that it can't hold a cube shape, or so under-ripe that it's colorless, tasteless and tough. Mystery Fruit. Each piece of melon here was delicious in this dish! Again, somebody "back of the house" cared. It didn't come to me because it should have been OK; someone determined it was worth serving. The place was packed on July 4that 12:30 and I arrived a bit early. So it took a little while for my eggs to arrive. But just as soon as I started to wonder about that, Jenna appeared to say that she was keeping her eye out for me since the eggs were taking longer than expected. That simple gesture showed that my server cared. The Posh Brunch provided a nice mix of "upscale" and "down-home." The eggs were luscious. They were also perfectly hot, right from the kitchen. How often do you wait for eggs and when they finally arrive, you can't even eat them for being stone cold? These eggs were worth the wait in every respect- deftly flavored with a musky-woodsy scent of truffle that wasn't overdone, and light as a cloud in a soft curd; not so soft as to be French (like loose polenta) nor too tight either. They were right for a Soul-Food vibe. And the portion size was appropriate. That said, I could have gone for about a tablespoon or two more of the eggs. The spinach (tasty) was a bit lost below, particularly due to the abundance of lettuce with vinaigrette that created the most volume on the plate. The simple roasted potatoes were welcome. I mused that the simplicity of all the veg allowed the truffled eggs to shine. That said, I might have wished for a more upscale treatment of the potato…Something like a hot potato salad with celery, scallions, bacon in a warm bacon-red wine vinaigrette would have added another luscious element with the eggs. With an opening mimosa and a specialized drink I requested for my eggs, I had a terrific meal. I wanted a tomato juice drink but hate those ‘frat boy' Bloody Marys that dare you to imbibe as many Scoville units as possible before calling the paramedics. The bar tender created a lovely tomato and muddled cucumber vodka cocktail for me with a fragrant bouquet of fresh basil on top. It was as insightful as the fare it accompanied. Fine Food, Fantastic Service. Go!

By the number of complaints submitted by individuals regarding Opentable, it appears the company operates with misleading terminology/requirements on their website that consumers may not be aware of. The following email dialogue with Opentable is what transpired between us.

Sent: 2/7/2019 9:26 PM
To: *******@opentable.com
Subject: VIP Status
Looking at some of the reviewers, I noticed the special designation for VIP status and looked up what it meant. According to the definition, 12 honored reservations in a year designates you as a VIP. I had at least 12 honored reservations that were completed in 2018 but never saw the VIP designation associated with my account. Even with the designation, you may have to explain if there is any benefit to having the designation as I try to schedule reservations on Open Table when I can.

On Friday, February 8,2019, 11:30 AM,
*******@opentable.com <*******@opentable.com> wrote:
Hi,
We apologize for the confusion. Unfortunately, you're required to honor at least 1 reservation every month for 12 months straight to be granted V. I. P. Status. We thank your for your continued support of OpenTable over the years. Please let me know if I can be of any further assistance and happy dining!
Cheers,
Michael OpenTable Support

Sent: 2/8/2019 9:24 PM
To: *******@opentable.com
Subject: Re: VIP Status
Thank you for the explanation. The following was copied and pasted from your website for VIP status. The explanation you provided stating that one is required to honor at least one reservation every month for twelve consecutive months did not appear in the explanation for VIP status on your website. Was it encrypted or require special glasses to view the requirement you provided? Perhaps you may want to have your webmaster review the explanation on your website and consider including the specific requirement of one reservation each month for 12 consecutive months to avoid any confusion your explanation has evoked unless the requirements are secret and subject to the individual responding to questions posed by Open Table customers. The other part of my email was an inquiry regarding what benefits VIP status affords you. That went unanswered.

From: *******@opentable.com <*******@opentable.com>
Sent: Friday, February 8,2019, 11:57:28 PM CST
Subject: RE: VIP Status
Hi,
Thank you for bring this to our attention. I will pass this information along to the proper channels to get the wording changed. The VIP status is granted automatically when 1 reservation is honored every month for 12 consecutive months. The VIP status on your account is just a tag to let the restaurants know you book and honor reservations often. Please let me know if I can be of any further assistance and happy dining!
Cheers,
AshleyOpenTable Support

I had a reservation to celebrate a happy occasion with my family at Legal Sea Foods in King of Prussia. Because the restaurant is a bit pricey, it's not a place I'd go to unless it's was a special occasion, like the other night. We were seated a few minutes after our reservation time and the food was prepared and delicious. Our waitress and staff were attentive while we were at the table. My issue, however, is one of basic hygiene. I went to the ladies room, used the bathroom and attempted to wash my hands with soap. Basic soap. Built-in soap dispensers for all 3 sinks were empty and appeared broken. The single wall-installed soap dispenser was completely empty. I opened the soap dispenser and found an empty, very dried up bag in it. I wonder how long it had been since there was soap in this bathroom! I took the dried soap bag out of the dispenser and carried the bag out of the bathroom and asked the nearest employee to please get more soap. I said I did not want to return to my table and eat dinner until I had properly washed my hands. The way the employee and two of his co-workers looked at me, you would have thought I had 3 heads. I waited by the bathroom entrance while several employees glared at me, as if I had done something offensive. REALLY, I just wanted to wash my hands with soap. Simple thing. A few minutes later, another employee showed up with a new bag of soap in hand, and as she installed it, she proceeded to tell me that like me, she also is OCD. OCD? Really? It's OCD to want to wash your hands with SOAP? I am not sure why the Legal Seafood staff had to criticize me like I was crazy for simply wanting to wash with soap. Again, pretty basic stuff. Why was this such an ordeal? Washing hands WITH SOAP is actually required by the Department of Health, especially for employees who are serving food. Most restaurants have signs posted that Employees MUST Wash Their Hands. In this case, it looked like there hadn't been soap in there for quite some time. I wonder just how many meals Legal Seafood served that day (or before that) when employees didn't get to wash their hands. To be fair, there is a hand sanitize dispenser about 3 feet outside the bathroom if you look for it. But by then you've already touched door handles with pee-soaked (or worse) hands. Just saying, rude staff and disregard for basic hygiene skills turned a potential 5-star review into 2-stars.

Best site to reserve your dinner reservations!