$1.$ Why does the current seating approach $($wait to be seated until you have your food$)$ increase the capacity $($and thus the revenue$)$ of the restaurant? How long does each group take to eat now? What if they didn't use their unique seating approach?

$2.$ What are the tasks in the process flow? Draw a diagram and label the task time per task. Note: If there are two employees doing the service you should divide the task time by $2.$

$3.$ Calculate the following:

What is the cycle time $($longest task$)?$

What is the cycle time for the making$/$ordering food station?

What is the cycle time for the fulfilling drink orders and taking payment station?

What about the tables $($what is the cycle time of the "eating" station$)?$

What is the bottleneck of the system?

How many customers can the Paramount serve per hour?

$4.$ Is it a problem to have a big line when the restaurant opens? $(35$ customers Saturday morning are already in line$).$ Assume our cycle time of a customer going through the restaurant is $1\mathrm{.}5$ minutes$/$customer$.$ Calculate the total wait time if there are $7$ customers in line? What about $35+7?$

$5.$ List the benefits vs the issues with increasing carry$-$out orders $--$ analyze effect on the operation and analyze eat$-$in and carry$-$out customer benefits$/$issues$.$

$6.$ Make a recommendation on whether and how they could do take$-$out orders?