Bussing Tables
If you've been pre-bussing correctly, the final bus should be simple.
You pre-bus heavy so when the guests do finally leave, you or the host or the busser can quickly grab the last few things off the table, re-set it, and get another table in.
As with everything covered in Real Server Training, this is all to optimize for volume.
I heard something in one of my first serving jobs that stuck: you have 100's of little tasks in a given shift. If you can shave a few seconds off each, it may not seem like such a time savings, but they multiply out across the shift into real time. You can these use that time to serve more guests, offer more drinks, etc, etc.
Because here's the truth: most people are going to leave about 20% regardless of how amazing you were. Thus if you want to make more money serving, you need to find a way to sell more food/ drink to each table, turn more tables, or preferably do both.
And time is what makes that possible which you gain through efficiency.