A real key is staging your reservations to arrive every 15 minutes. Otherwise, your bartender gets slammed, your (cook) line gets slammed and your appetizers guy gets slammed.

316

We seat 220 people, and there will be a flurry when four tables get up at once. When a 15-top and two eight-tops get up at once, that's when a manager jumps in and helps bus a table. You have to be ready to provide moral support.

190