Scenario #1: A new restaurant on a dock over a bay is trying to figure out its customer patterns. When the weather is nice, the restaurant gets really crowded between noon and 9:00 at night because everyone wants to sit outside. The owners get large crowds of people waiting for those few outside tables. They don’t want to require reservations because they know they get a lot of their business from walk-ins. What could they do to keep the flow smooth during busy times?