We seat 220 people, and there will be a flurry when four tables get up at once. When a 15-top and two eight-tops get up at once, that's when a manager jumps in and helps bus a table. You have to be ready to provide moral support.

A real key is staging your reservations to arrive every 15 minutes. Otherwise, your bartender gets slammed, your (cook) line gets slammed and your appetizers guy gets slammed.

It starts at 8 a.m. when you begin cutting a lot of extra lettuce. Your prep cooks have to make sure you don't run out of anything. To be out of any product starts a domino effect. You want to make sure you don't put your waiters in a compromising position.

None of these people will be put out on the street.

Cornerstone will offer convenient, superior retail and dining options to hundreds of thousands of people who pass through the intersection every day.

I'm sure if we have a zero season or a severely restricted season, some people will go broke, and it doesn't really need to be. We need proper science and agreements with water users for habitat.