The Escargot is a small French restaurant with six waiters and waitresses. The average service time at the restaurant for a table (of any size) is 85 minutes (Poisson distributed). The restaurant does not take reservations, and parties arrive for dinner (and stay and wait) every 18 minutes (negative exponential distribution). The restaurant owner is concerned that a lengthy waiting time might hurt its business in the long run. What are the current waiting time and queue length for the restaurant? Discuss the business implications of the current waiting time and any actions the restaurant owner might take.
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