I have to echo the one where they don't open new "sections" until they get a critical mass of people. It's not like we're dining in a warehouse....the few extra steps isn't going to kill the waitstaff.

And I have to add another one that is completely unfair on my part. After all, new waiters have to get trained somehow. BUT, it has happened so frequently to me lately -- 2 waiters show up, 1 a trainee, and the real waiter spends more time explaining to the other how things are done, than taking care of us -- that I feel like it's a standard-issue restaurant thing now.

Maybe the training should be mostly reserved for those times when few tables are filled.