Our education was coming from a master, a waitress named Nancy at Boston's famed Durgin Park restaurant. Its 21 waitresses serve over 2000 people on a Saturday night and Nancy has learned to get them moving fast enough to singlehandedly turn over 100 people a night. How does she get them to leave quickly? Never by simply asking them to leave; that isn't considered cricket. "You gotta make them uncomfortable," Nancy explains. She has gone so far as to remove the tablecloth, but usually she can be more subtle. If they ask for a second cup of coffee, she tells them that it is 50 cents more; they decide they don't want a second cup after all. Generally she depends on guilt, letting the diners know indirectly that the people waiting have to catch a plane. When the crowds are lined up for tables on a weekend and her customers order drinks, which will slow them down, she tells them the drink machine is broken. But sometimes she's the one who wants to slow things down, when it's 9:55 and the dining room closes at 10 but there are people waiting to be seated.She hides from her diners without giving them the check so she doesn't have to stay late for the next diners. She also is certain about who are the worst tippers: teachers, doctors and pipe smokers. As for us, she smoothly activated the guilt mechanism that would hurry us from our table, but held back its full force because she figured us for good tippers. And we figured that whatever those lessons cost, the tuition was a bargain.