Paul Fenster owns and manages a chili- dog and soft-drink stand near the Kean U. campus. While Paul can service 30 customers per hour on the average (m), he gets only 20 customers per hour (l). Because Paul could wait on 50% more customers than actually visit his stand, it doesn’t make sense to him that he should have any waiting lines.

Paul hires you to examine the situation and to determine some characteristics of his queue. After looking into the problem, you find it follows the six conditions for a single- server waiting line (as seen in Model A). What are your findings?