http://www.bloomberg.com/apps/news?pid=20601088&sid=aXUG24TZMBQk&refer=muse
By Richard Vines

Jan. 14 (Bloomberg) -- On the down side, the U.K. economy slumped the most in at least two decades during the fourth quarter, property values are dwindling, investments are slumping and we’re all worried about our jobs. On the plus side, at least it should be easy to get a table at fancy London restaurants.

Think again. Yesterday, I tried calling about a dozen of the best-known eateries, plus the Fat Duck in nearby Bray, and had little luck securing a table for two people at 8 p.m. on Friday. Only one venue (Sketch) had the time I wanted, though Nobu had a cancellation for earlier that would have worked if I’d been keen.

True, things have changed from 2-3 years ago, when the wait for dinner at the Ivy might be six months. While the eatery now holds back fewer tables and also has a private club, I was a bit surprised to be offered a midweek table for next week. Elsewhere, at Marcus Wareing, the earliest Friday-night booking was for June.

Here’s what the restaurants had to say when I telephoned anonymously between 10 a.m. and just after midday yesterday.

Fat Duck: “I’m sorry, we don’t have anything available for weekends until March 13. We open the bookings for March 14 tomorrow at 10 a.m. We have got some availability midweek. We’ve a table for two on Wednesday at 8:30 p.m.”

Le Gavroche: “If it’s Friday, it would be 7 p.m. or 10 p.m. If you want a Friday about 8 p.m. it would be Feb. 20.”

Gordon Ramsay: “We’re completely full but I could check another Gordon Ramsay restaurant. We book two calendar months in advance and we don’t have any Fridays available. All I can suggest is, we’re booking for March 20 from Jan. 20 so you could try calling on that day. It’s best if you call up at 9 a.m.”

Hakkasan: “We don’t have 8 p.m. We do have a table in the smaller section from 7:30 to 9:30. In the main restaurant, there’s a table available at 6:30 and 10:15. We take bookings two months in advance. I recommend a minimum of a month to get a table at prime time.”

Hix Oyster & Chop House: “I’m afraid this Friday we are completely booked for a private party. We can do Friday the 23rd.”

The Ivy: “Unfortunately, I can’t help you this Friday. We’re fully booked already. I could do the 30th. Midweek? I could do next Tuesday or Wednesday.”

Marcus Wareing at the Berkeley: “I’m afraid we’re completely booked. You have to book about three months in advance unless you can come in about 10 p.m. on the 23rd. We take bookings six months in advance. For Friday at 8, I don’t think we have anything until maybe July. Oh, there are a couple in June. We could do June 5. Midweek, we could do 7:15 on Jan. 22. For 8 p.m., it would be February or March.”

Murano: “I’m so sorry, sir, this Friday we’re completely fully booked. We could do Feb. 13 at 8 p.m. Midweek? We have something on Monday at 6:30 and 8.”

Nobu: “This Friday? I don’t think we’re going to have 8 p.m. That’s probably already gone. Oh, we have a cancellation for a table at 7:30.”

River Cafe: “Unfortunately, we’re fully booked for Friday. It’s really busy. What I am able to do is put you on the waiting list and see if anything comes up. We could do Friday, Jan. 30. We’ve got a table from 7 to 9:15 and one from 9:15 to 11:20.”

Scott’s: “This Friday evening, I’ve got nothing at all at 8 p.m., though I won’t be that far away. I could do a table for two at 9.”

Sketch: “Let’s have a look. Yes, we could do two people in the Lecture Room at 8 p.m. No problem.”

Wolseley: “Sorry, no but I do have a table at 8:30 and that’s available until 10:30. Will that do? Would you like me to reserve it for you while you check? Otherwise, you could try our sister restaurant St. Alban. Maybe they can help you.”

Zuma: “No, I don’t have anything. We’re completely fully booked already. For Jan. 23, I have a table at 9:30. I could offer you a table at 7:30 for Jan. 30.”

(Richard Vines is the chief food critic for Bloomberg News. Opinions expressed are his own.)