In an area of the country where fine dining is defined by a larger paper napkin and slightly higher grade of stainless flatware, hiring staff with the experience needed for a fast paced top of the line restaurant is difficult at best and near impossible for a first day out of the gate situation. 99% of potential wait staff in rural areas have never dined in a first class restaurant so they have no idea of what type of service it requires. And training, try as they might, most owners are about a quart short of a full gallon when it comes to this task.
Give them a few weeks to figure it out. By then the "must be among the very first so I can impress my friends" crowd will have drifted away and the regulars will begin to set up.
Besides what is wrong with a 3.5 hour dinner. You want fast go to Mickies D's.
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