Service model that I like

So you may know that the BR is fairly small. Housed in a Victorian house, the rooms are the size of a Victorian home, we did not change the size or shape of the main customer rooms. So, we have 30 odd seats and most of our tables are for 2, a few for 4. Our model is to make a table 'just right' for each party before taking the party to the table. This seems to work for most folks, however you do see a few who seem agitated with the wait -- really, it's just a few. However, I add to the need for the table to be set just so for each group a requirement that the tables in close proximity not be dirty. This is dirty dishes, an uncleaned table top for the most part. With the small space we have, this means most all tables must be cleaned asap to bring a new party into the room and into a clean and welcoming space.
So many of our customers seem to really appreciate the fact that we pay attention to the details and that we make sure, to the best of our ability, that a customer will be seated at a clean and ready for service table.
Along with this, our bussers and waitstaff know - no rags on tables, no bus pans in dining room, and on and on to assure we provide the service model that I feel is what our customers deserve.
It seems to work and now I'm looking at what we can do in 2010 to improve and expedite our service to serve those who are more time constrained.