For her newly opened restaurant, two-stars Michelin chef conducted a survey, and she documented the values for (i) the customers' responses on the quality of the fixed-menu dinner and (ii) the number of the fixed-menu that customer ordered. The following table shows the results that she obtained from her survey: Orders\\Quality GOOD Quality OK Quality BAD Quality mm The customers' answers for the quality of the dinner were classified as GOOD, OK and BAD. In addition, the number of orders for the fixed-menu were classified as HIGH, AVERAGE and LOW. If the customers' response is OK or GOOD, what is the probability that orders will be LOW