A few additional issues that management would like you to consider are:

$1)$ In the fashion typical of these types of establishments, management feels that one employee at the

ordering station and two for preparing food$/$coffee is sufficient. In this setup, each food preparation

employee has their own workstation: Order Prep WS$1$ and Order Prep WS$2.$ The caf$$ has a

sophisticated computer system that directs each order $($and customer$)$ to the employee with the

shortest queue. If the two queues are the same, the computer will direct the order$/$customer to

Order Prep WS$1.$

$2)$ Management has done some research and studied past data and feels that customers will decide to

forgo their coffee or grande double soy mocha lattes and$/$or foccacia smoked ham with aioli

sandwiches if their waiting time exceeds three minutes $($which is typical for this type of industry$).$

They feel this translates into a customer balking when the sum of the order preparation queues for

WS$1$ and WS$2$ exceeds $12$ people.