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 80 minutes (exponentially distributed). The restaurant does not take reservations and parties arrive for dinner (and stay and wait) every 16 minutes (Poisson distributed). The restaurant is concerned that a lengthy waiting time might hurt its business in the long run. What is the current waiting time and queue length for the restaurant? Discuss the quality implications of the current waiting time and any actions the restaurant might take.