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@mekkaokereke I suspect what'd happen is just they'd run the queue a little differently. This isn't unique to Atlanta restaurants -- a *lot* of restaurants, and bakeries, have utterly abysmal line/counter management. Running the line properly doesn't actually take more work, it just takes some thought and training.

This is, I admit, a thing I find infuriating in many places. Proper line management isn't hard, if you give it a little attention. Sadly most don't.