Things that can be done to smooth the execution of service at the most busiest of times in restaurant are:

1. Prepare as much ahead of time so items can be served quickly.
2. The most experience person in the operation needs to be the coordinator or conductor giving directions ,calling orders, assisting with the delivery of the food from your kitchen to your dinning room
3. never underestimate your people when it comes to finding the best solutions to your problems -- those in the trenches sometimes know better how to fight the war, better than those in the ivory tower who know how to win the war.
4. you can have a gate keeper to allow only in that amount. Some of the best places to eat, maintain a waiting line outside.
5. Instead of waitresses having to waste time setting up tables, clearing off dirty dishes, and restocking the tables condiments, have a bus person to keep all tables looking spiffy, and the waitresses having time to efficiently serve the clients.
6. treasure employees who will stay and treat clients like gold, less turn over makes more money for the business, when you start going on the cheep, you will lose all.