How do I accept or decline a Mallard Bay booking?

Brandt Roger

In this article, we will guide you through the step-by-step process of accepting and managing your bookings on Mallard Bay.
If you are an outfitter or charter service provider, managing your bookings effectively is critical to the success of your business. Mallard Bay provides a user-friendly platform to manage bookings and reservations, making it easy to track and organize all your appointments.
Step 1: Log in to your Mallard Bay Account
First, in the top right corner of the Mallard Bay home page you will see “Log In”, you will click “Log In”, your page will refresh and an “Email Address” and “Password” tab will appear.
Next, you will fill out the following blanks with your information. The page will refresh back to the Mallard Bay home screen and your name will appear at the top right of the screen.
Step 2: Access “Manage Listings”
The first step to accessing your listing will be to click your name at the top right of the screen.
A drop down menu will appear once you click your name. From here you will click “Manage Listings” on the drop down menu.
Step 3: Access “My Bookings”
Once you click “Manage listings” a new page will open. This page will be home to all relevant information for your outfitting or charter business.
On the left side of your screen you will see an open drop down menu. You will see “Home”, “Inbox”, “Calendars”, “My Bookings”, and “Outfitter/Charter Name”, in this order.
Click “My Bookings”, your outfitter/charters will appear at the top of your screen centered, click it.
Step 4: Viewing Bookings
Once you are in the “My Bookings” tab you will see the following sections.
Requested - Bookings requested by clients - Accept or Deny
Upcoming - Booking accepted that are yet to take place
Denied - Denied Bookings
Cancelled - Cancelled bookings
Completed - Bookings that were accepted and fulfilled
Step 5: Accepting or Denying Bookings
To accept or deny bookings select “Requested”, requested bookings will then appear on this tab. Click the booking you would like to accept or deny. When clicked the page will refresh and the following information will appear. Sportsmen’s name, email address, and phone number.
This information will be important to reaching out to clients in the case of communicating any issues with dates booked or changes that need to be made.
At the top right of the page you will see a green “Approve” tab and a red “Decline” tab. Click the appropriate tab. If accepted, the request and client information will move to the “Upcoming” tab.
If Denied, the request and client information will move to the “Denied” tab.
In conclusion, managing your bookings on Mallard Bay is a straightforward process that can help you keep track of all your appointments and reservations. By following these simple steps, you can easily manage your bookings and provide exceptional service to your clients.
More

The Art and Science of Duck Banding: A Conservation Odyssey with Mallard Bay
by Anna Richardson

How To Book a Hunting Trip
by Sam Johnson

Axis Jerky Tacos
by Brendan Lamb
Experience Thermal Hog Hunting with Dirty Texas Outfitters
by Anna Richardson

6 Tips on Planning a Guided Hunting Trip
by Sam Johnson

Bourbon Spatchcock Turkey
by Brendan Lamb

Turkey Calling Tips
by Anna Richardson

Louisiana Sportfishing - An Angler’s Paradise 2023
by Anna Richardson

Waterfowl Hunting in Canada: What American Hunters Need to Know
by Anna Richardson
Where to find Guided Sandhill Crane Hunts
by Anna Richardson

Revolutionize Your Outdoor Business with Mallard Bay's GuideTech Software
by Garrett Shackelford

Lodge Management - Enhance the Experience
by Anna Richardson

Snow Goose Pastrami Recipe
by Caleb Richard

Snow Goose Chili
by William Fontenot

Snow Goose Gumbo Recipe - A Cajun Tradition
by Garrett Shackelford

South Dakota Guided Goose Hunting Outfitters
by Caleb Richard

Sight Fishing Louisiana
by Garrett Shackelford
How to find the right Texas Guided Fishing Charters
by Caleb Richard

Steak House Snow Goose Recipe
by Garrett Shackelford

Sandhill Crane Taco Recipe
by Garrett Shackelford