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no-shows-150.jpgOver on Eater National, chefs and restaurateurs weigh in on the revenue-gobbling phenomenon of no-shows. For example, Nick Kokonas of Chicago's Alinea runs the numbers: "We serve only 80 people per night... roundly 28 tables or so. If two tables of four no-show...10% of our revenue — which is roughly 100% of our profit for that night — is wiped out." [-EN-]