Ten thousand table-drops gave them a thrilling headline, and their own audit killed it: the spike was an echo of when they happened to look, not of when restaurants release. What survived is better. One famous room drops 52 to 65 tables at 5pm Pacific every single day, like a bell; a Brooklyn two-top vanishes in three minutes while a Chicago tasting room’s opening sits there for 3.7 days. Between 10pm and 6am, nothing.