Nigerian food critic and restaurant reviewer Opeyemi Famakin has weighed in on the practice of restaurants turning away some customers, arguing that certain behaviours by diners can negatively affect businesses.
Famakin made the comment while discussing the experience of restaurants and the expectations placed on customers who visit upscale dining establishments.
According to the food critic, some women allegedly spend extended periods in restaurants after purchasing very little, which he claimed could affect the establishment’s ability to make money from its limited seating space.
“I don’t blame restaurants who bounce women. Some women go to a fine restaurant, buy one cocktail for 2 hours, go to the toilet and change clothes to take different pictures. As a restaurant owner, you’re losing money,” Famakin said.
His remarks have drawn attention to the often-unspoken economics of dining out, particularly at high-end restaurants where tables may be occupied for long periods and restaurants rely on customers ordering meals and drinks to generate revenue.
Famakin’s argument centres on the business perspective, suggesting that when a customer occupies a table for an extended period while making minimal purchases, the restaurant may lose the opportunity to serve other customers who could potentially spend more.
The comment also touches on the growing culture of social media content creation, where restaurants, cafés and other lifestyle locations have increasingly become popular backdrops for photographs and videos.
For many content creators and social media users, aesthetically pleasing restaurants can offer an attractive setting for creating lifestyle content. However, Famakin’s remarks suggest that restaurant owners may view prolonged visits primarily through the lens of business operations and revenue.
His comments have generated debate about the responsibilities of both restaurants and customers. While restaurants have the right to establish policies around table usage, minimum spending and reservations, customers may also expect reasonable access to spaces they have paid to use.
The issue becomes particularly relevant in busy restaurants where table turnover is important, especially during peak dining periods.
Famakin has buil
