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I work in a restaurant and I'm constantly looking for ways to be more efficient at my job. If I'm waitering, I size up my customers as they come in and establish a rhythm with them by setting their menus and adding any necessary tableware they don't already have, then once they've settled in I start off by offering drinks, and it goes on.
If I'm hosting I always, always keep in my mind a mental image of what tables are available and approximate times they should become available (adding or subtracting available tables as customers leave/sit down), then compare that to our reservations and basically map out the night, again with approximate times of when said reservations should leave (larger tables tending to stay longer).
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