We were in WDW the last 2 weeks. The first week crowds were moderate; last week they were light.
We made ADRS for every day based on our experience 2 years ago when all restaurants were slammed by
free dining.
We expected the same thing because it was hard to get our ADRs.. which we made about 75 days prior to arrival. I had to forget about some popular restaurants but got into some but with very late times.... examples
Mama Melrose 2pm was all I could get
Artist Point 7:20pm all I could get
Boma 7:50pm earliest I could get
Luckily we got into Chefs de France and Biergarten with times between 12 and 1.
Yet, there was only one restaurant that we went to that was actually busy - Chef Mickey's.
All the others were light to moderate at most. We stopped worrying and went to restaurants without concern for ADRs and they could fit us in easily every time. Biergarten - 30% occupied. Chefs de France - 50%. Artist Point - 25%.
So I asked at Artist Point (our last night big dinner).... has it been this empty a lot, and why could I only get in at 7:20pm?
I got a knowing look. "Do you know if it was the new reservation system?" he asked. I knew. "Yes," I answered.
He then explained what it does, whether you call or use the online.
It takes your requested time, and looks for open times from one hour before to one hour after, and offers you one open time in that window - and it intentionally offers times that are spread out across those 2 hours to avoid "Selling out" the best times right away. It then offers alternate restaurants to help spread out reservations through "suggestive placement".
He said we should complain, and complain loudly.
He also said when we want a reservation at Artist Point, to call the restaurant directly during their open hours to get the time we want if it's open.
He also sad they've been running about 1/3 occupied for months, ever since the economic slowdown, and because they are "out of the way" compared to park restaurants or EPCOT resort restaurants.
It was an interesting discussion, which we repeated with the restaurant manager (who is new there and recognized us from past visits to other restaurants, amazing.)