Your table, ready in about a month.

Hosting paid tables in Germany comes with a few registrations. None of them are hard — most are a form or a short appointment, and many run side by side. Here is everything, in order, written for Berlin.

Your path to a first table

Week 1
Apply to us
About twenty minutes. Register your trade and tax number online the same week.
Week 1–2
Hygiene briefing
One short appointment at the Gesundheitsamt — often done in an afternoon.
Week 2
Food registration & insurance
Two simple forms that run side by side with everything else.
Week 2–3
A conversation with us
Relaxed, about your food and your space. No exam.
Week 3–4
Your pilot table
A small evening with a few guests to find your rhythm.
Week 4
You're live
Publish your first table and welcome the city in.

Most hosts are ready within a month. Some districts take a little longer — we'll help you along either way.

Is this a business?

If you host paid tables regularly, Germany sees it as a trade. That sounds bigger than it is: registering is a short form, and many first-year hosts fall under the small-business rule.

Register your trade (Gewerbeanmeldung) — in Berlin online via service.berlin.de, around €15–30.
The tax office sends you the Fragebogen zur steuerlichen Erfassung — fill it in via ELSTER.
Below €25,000 revenue a year you can choose the Kleinunternehmerregelung (no VAT on your invoices).
Keep personal and hosting money apart — a separate account makes everything easier.

Food safety registration

Anyone serving food to the public registers once with the local food authority. It's a notification, not an approval — you usually just inform them before you start.

Register as a food business with your district's Veterinär- und Lebensmittelaufsichtsamt (VetLeb).
Follow the EU hygiene basics (Regulation 852/2004): clean surfaces, safe temperatures, traceable produce.
Write down a simple HACCP plan — where risks are and how you control them. One page is enough.
Expect a possible friendly inspection visit at some point.

Certificates

One certificate is required for everyone who touches food. It's quick, and stays valid.

Infektionsschutz-Belehrung (§43 IfSG) from the Gesundheitsamt — also available online in Berlin, around €20–40.
Everyone helping in the kitchen needs one, including friends who plate or serve.
Bring a copy to your pilot table; keep originals on file.
Optional but welcome: a short hygiene or allergen training course.

Alcohol & licences

Selling alcohol on site can require a Gaststättenerlaubnis, and rules differ between states. Many hosts start without one.

Serving food without selling alcohol usually needs no restaurant licence.
Bring-your-own wine, or a pairing included as a gift, keeps things simple — ask your Ordnungsamt if unsure.
If you want to sell drinks, ask your district's Ordnungsamt about a Gaststättenerlaubnis or a temporary permit (§12 GastG).
Never serve alcohol to anyone under 16 (beer/wine) or 18 (spirits).

The space

Your kitchen doesn't need to be professional — it needs to be clean, safe and right-sized for your guests.

Washable work surfaces, a separate place to wash hands, soap and paper towels.
A fridge that holds 7 °C or below, with a thermometer; space to keep raw and cooked apart.
A guest toilet that's clean and easy to find.
A clear escape route, a fire extinguisher and a fire blanket within reach, working smoke detectors.
Seats for everyone; no more guests than the room comfortably holds.
If you rent: ask your landlord in writing. Occasional events are rarely a problem, a weekly restaurant may be.
Respect quiet hours from 22:00 — a note to the neighbours goes a long way.

Insurance

A good liability policy protects you, your guests and your space.

Business liability insurance (Betriebshaftpflicht) — small policies start around €10 a month.
Check that it covers food-related claims and guests in your home or venue.
Check your home contents and rental contracts for anything about commercial use.

On the night

The rules here are mostly common sense written down.

Tell guests about the 14 EU allergens in your menu — in writing, on the menu or a card.
Ask for dietary needs ahead; we pass them on from the booking.
Keep hot food above 65 °C, cold food below 7 °C; don't leave dishes out for hours.
Clean as you go, tie hair back, no cooking when you're ill.
End on time and send guests home quietly.

After the table

A few small habits keep the paperwork light.

Issue a receipt or invoice for each booking — a simple template is fine.
Keep receipts for produce and equipment; they're your costs.
Store records for 10 years (invoices) — a folder or a scan app is enough.
Read your reviews — and tell us privately if anything went wrong.
Take photos of the night itself: flash in a dim room, hands at work, the table afterwards. Skip perfect, styled food shots — guests book the atmosphere.

How Tables of Berlin helps

You're not doing this alone. We vet every host so guests can trust every table — and so you're set up well from the first evening.

Application — tell us about your food, your space and why you host.
Conversation — we get to know you and answer questions about this guide.
Pilot — one small table, with honest feedback afterwards.
Active — publish tables, take reservations, build your reputation.
Accountability — guest notes and a fair strike system keep the standard high for everyone.

Ready?

You don't need everything finished to apply — start now and complete the rest while we get to know you.

start your application →questions? write to us

This guide is practical guidance, not legal or tax advice. Rules and fees vary by state and district and can change — please confirm with your Bürgeramt, Gesundheitsamt, Ordnungsamt or a tax advisor.