Just how hungry are you?

Among local concierges, who book tables for clients, the consensus is that the second-toughest is Amada, the lively Spanish tapas restau-lounge in Old City, with waits of four to six weeks for prime time. Ken Alan, vice president of concierge services for BPG Properties L.L.C., said Amada and its smaller sibling near Rittenhouse Square, Tinto, had supplanted Buddakan, the high-energy pan-Asian palace in Old City, in difficulty. Even at 170 seats, plus a communal table, Buddakan is still considered a tough score on weekends.

"They're not in the realm of Talula's," Alan said. "After all, it's only one table."

How to Score a Hot Reservation

The reservationist may say a restaurant is "fully committed," but all hope may not be lost. Concierges, who seek the impossible for a living, offer these tips:

Prepare to dine early or late. Everyone in Philadelphia wants to sit down between 7 and 8:30 p.m. Try for 5:30 or 10 p.m.

Become a regular, or know one well.

Find the magic hour when reservationists call around to confirm. Sometimes, last-minute tables open up. Thursday in the early afternoon is a good ballpark for Saturday.

Show up at the restaurant's bar, order drinks and appetizers, and tell the hostess that you're interested in a table should one open. If you don't feel like waiting, just leave.

Obtain an American Express Platinum or Centurion (the so-called black) card. Amex supposedly blocks out a table at certain restaurants for cardholders. Of course, when that table is gone, it's gone.

- Michael Klein