Nick, this is so awesome! I know I'm getting ahead of myself, but I'm really interested in what a ticketing deployment for a "regular" restaurant that uses Open

Nick, this is so awesome! I know I'm getting ahead of myself, but I'm really interested in what a ticketing deployment for a "regular" restaurant that uses OpenTable now might look like. Recognizing that, as you mentioned, many restaurants have different OT strategies (Girl & Goat vs., e.g., SF's Fang, which is great and often full but has tables avail every 15 mins in perpetuity and seems to manage fine, as they turn quickly): 1. Do shoppers used to limited merchandise translating to high quality get turned off by seeing all the inventory? 2. How to they get the word out to sell tickets? Will you help customers with deployment? 3. How do they restaurants convince an existing customer base not to just call (if they continue to call, it reduces cost savings) or show up (rendering system unnecessary/reducing it to a crm) without turning off their phones, like fab (http://recode.net/2014/06/04/codered-fab-operators-no-longer-standing-by/ http://recode.net/2014/06/04/codered-fab-operators-no-longer...)? 4. How sophisticated does a manager/hostess need to be to run & record results of the pricing experiments it would presumably take to optimize, once they did get adoption up? I don't mean to imply that people in restaurants aren't smart, just that recording, passing on the info and rerunning tests seasonally seems like a large organizational difficulty, assuming results didn't arrive instantly, like they might in a high-demand restaurant (your superbowl test). Ok sorry I got excited and hung up on lots of little details!