If you have ever worked behind a bar then, like me, you may have experienced something like this.

As Friday afternoon turns into the start of the weekend and the bar gets busier, you work ever faster and more efficiently in an attempt to keep up with incoming revellers, and are successful at this for a while. But as the numbers rise, there comes a point where you know you cannot keep the punters down to a sustainable few, so you ease up, leaving the queue to manage itself, and accept that the next few hours will be a long old slog.