Every time an upgrade is available you'll see a flashing bar at the top of the screen and pressing the Plus button will present a choice of three to put into play. Upgrades are made available to you as you reach earnings targets. In the upper stages multipliers are essential to meeting the increasing daily targets especially if you're unable to juggle the various tasks effectively and people start walking away.Įndless Mode is essentially the same as Story Mode, only you choose one of the restaurants unlocked in Story Mode and stay there the entire time. The owner/proprietor can only carry two things at once and less satisfied customers can tip less, so you'll sometimes have to make a choice between a lower tip and a bonus multiplier or worse, risk someone leaving the premises altogether. Ideally you'll want to be taking all orders, bringing food and collecting cash from each table at the same time. You get bonuses for performing similar tasks, so there's a decent amount of strategy in seating your customers as they all order and eat at different speeds.
There are still more upgrades that appear later in the game adding further complexity or giving you more tools to satisfy your growing trade. Extra tables means fewer customers wait to be seated, drinks are made available to make the impatient a little less grumpy and a podium where you can chat up the waiting would-be diners adds that human touch to mollify people who continue to queue up to chow down on your wares. Thankfully there's help in the form of restaurant upgrades which are introduced at every new stage thanks to re-investing your earnings to expand your trade. If they completely lose their rags they'll leave and with a finite number of diners passing through your doors on each day you can't afford to let that happen too often after a few failed attempts to bring home the bacon your game is over. If you don't get any stage of their dining experience completed in a timely fashion they can get rather annoyed, losing a heart from the metre above their heads. Sounds pretty simple, but it actually gets challenging pretty quickly and is complicated by the fact that you have a diverse clientele with varying levels of patience and generosity.ĭiner Dash isn't shy of stereotypes when it comes to the kinds of customers you'll have passing through your doors: seniors are more patient, but tip less business people are bigger tippers, but always in a hurry young people fall in-between and there's also the odd restaurant critic coming in to give you a boost if you treat them right. Customers come in, you seat them, they order, you take their tickets to the kitchen, the chef cooks up the food, you take the food to the tables, customers eat, settle up and you clear the plates in an effort to meet the target takings for the day.
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Each restaurant starts out slow with a few small tables seating either two or four patrons.
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