I am an Open Table regular and swear by it. Not only for booking reservations in NYC where I live, but also out of town when I travel. Often times I make a reservation only an hour or two before I wish to dine in the hottest spots, where if you were to call there is nothing available. My wife tells me that I have forgotten to use Zagat's guide because of Open Table. In fact most of the OT restaurants have received great write-ups in the Zagat guide. "Restaurant Week" is another great perk of using OT, and often times I will meet fellow FT'ers for lunch during that time.