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One trick to help feed a lot of people over a short period of time (e.g. the lunchtime rush) is to place the serving trays on separate small tables with space between them so they have open access from two or three sides, instead of using a solid row of small tables or the larger tables (such as the one that holds three platters) which have access on just one side. This allows more people to access that serving tray over a shorter period of time.
Bear in mind also that if there are no free seats available at the very moment someone is about to pick up a plate, they will instead head back to their desk. For those busy times you should aim to have 3-4 seats for every serving tray in the canteen.
One possibility is when a cook attempts to place a new plate on a serving tray but another cook has just beaten them to it and taken the last spot, that cook will return to their stove and dawdle for a while, plate in hand, until they head to another tray (at which point the same thing may happen again, in a very busy canteen). If they could instead just head to another serving tray with space when thwarted at the first tray, that might help keep things flowing a little better... Might be easier said than done, though, but I figured it was worth a mention.