I just started a restaurant from doing Country Clubs my whole life and seating capacity is 200 people.My question is how many customers should be sat at the opening before going on a wait? This is a steakhouse atomosphere and not quick food and closer to fine dining. We have been just seating as they come and I have four line cooks (which is crowded) and a expo. Our abilitly right now is about 50-60 every half hour. If we get more than that we run longer than 30 minute ticket times. Is there a ratio that is out there that works for the industry?