--- title: Seated vs. Due to Arrive description: How to identify statuses in the Diary --- [Skip to content](https://help.nowbookit.com/seated-vs.-due-to-arrive#main-content) English Show submenu for translations [![NowBookIt-Alt-Logo 2-1](https://help.nowbookit.com/hs-fs/hubfs/NowBookIt-Alt-Logo%202-1.png?width=300&height=75&name=NowBookIt-Alt-Logo%202-1.png)](https://nowbookit.com) Open main navigation Close main navigation - English Show submenu for translations - [New Now Book It Experience](https://help.nowbookit.com/knowledge-base) [New Now Book It Experience](https://help.nowbookit.com/knowledge-base?hsLang=en) How can we help you? - There are no suggestions because the search field is empty. 1. [Help Centre](https://help.nowbookit.com/?hsLang=en) 2. [Diary / Bookings / Customers](https://help.nowbookit.com/diary-bookings-customers?hsLang=en) 3. [Diary Views and Settings](https://help.nowbookit.com/diary-bookings-customers?hsLang=en#diary-views-and-settings) # Seated vs. Due to Arrive ## How to identify statuses in the Diary The seated vs due to arrive hover is intend to show the venue at any given and selected interval, based on booking statuses (Finished, Seated and Unconfirmed) how many covers are in the venue and how many more are still to come. **User case:** Venue knows that they can hold 120 covers in the venue for service and what the daily total is of their services. What they need to know is @ 8pm with a currently almost full venue, with out having to do a table or head count is : ***How many do I currently have in venue seated and dining ?*** ***How many are still to come before end of service or in the next X time period?*** ***How many per service break down (as each service or section could have different menus and impact kitchen differently)?*** So Maitre D in a packed venue, can ensure floor staff and kitchen are dealing and service doesn't need to be slowed to allow kitchen to catch up etc **Working example E.G** 8pm shows venue with 120 Cover capacity, that they have 80 seated and 40 still to come. Looks at Services and sees they have 20 to come for the Dinner- Bar service (finger food menu) and 20 to come to the Dinner- Restaurant service (full a la carte menu) Heads to kitchen and asks head chef Maitre D - “how are we looking, do I need to offer a complementary glass of wine, let customer know to expect a 15-20 min wait on food etc” Chef- “ How many more covers to come” Maitre D -“40 total but break down is 20 bar and 20 restaurant Chef -“Nope we are fine with that but no more in Restaurant not even walk ins unless they are prepared to wait 25 min for food” #### Instructions Hover shows 1. At selected interval how many covers are seated and that time (by using the Status seated and Finished) 2. Due to arrive shows how many are still to come for the rest of the service ![6c6e7709-e267-4880-8c08-63fecfc91f75](https://help.nowbookit.com/hs-fs/hubfs/6c6e7709-e267-4880-8c08-63fecfc91f75.png?width=688&height=306&name=6c6e7709-e267-4880-8c08-63fecfc91f75.png) 3. 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