As a part time waiter, I agree with your wife about up-front checks being better. In addition to the points you made: - It's a waste of time deciphering socia

As a part time waiter, I agree with your wife about up-front checks being better. In addition to the points you made: - It's a waste of time deciphering social cues just to judge whether a table is ready for the check. - If the restaurant is reaching closing time, I cannot close out the cash register until I have every check. The sooner I close out the system, the sooner I can let core waitstaff go home. Keeping staff around for one or two late tables is a waste of resources. Better to have the checks up-front and close on-time.