For some of Chicago’s best and hottest restaurants, the reservation process is frustrating: Customers struggle to get tables, while restaurateurs spend hours every day on the phone turning people away. The Internet has solved more important problems, but the new approach of selling advance restaurant tickets via a website opens up a smart alternative to the traditional reservation. You buy tickets to see a show, why not for sushi(寿司) The idea comes from Nick Kokonas and chef Grant Achatz, the partners responsible for two of the city’s most acclaimed restaurants, Alinea and Next. Having figured out that a ticket system is a better way to manage their extraordinary booking demand, Kokonas and Achatz are expanding on the idea with outside investors. Their new company, Tock, will introduce the ticket system. Kokonas embraced the concept because of the stupendous demand for tables at Alinea, one of the world’s best. As he explained in a blog post this year, 70 percent of diners want a Friday or Saturday table, requiring him to employ full-time help to answer the phone just to turn down most people. Yet Alinea still had a no-show rate of 8 percent. The advantages of a ticket system are obvious for the restaurateurs: planning and efficiency. The restaurants don’t waste money on unnecessary phone staff help or food that gets thrown out because everyone pre-paid and will show up. Kokonas makes a point, too, about bringing more transparency (透明度) to a tradition based on mistrust and mystery: Customers, who suspect they are being lied to about availability, make reservations they know they might not keep, while restaurateurs accept 8 p. m. reservations knowing the table won’t be ready until 8:45." Traditional restaurant reservations are based on two people lying to each other," Kokonas wrote. The ticketing-based system gives diners a better shot at competitive tables, because only serious customers will commit. Those efficiencies also could benefit diners: If everyone wants a Friday table, your tickets for a Tuesday night may well sell at a discount. The biggest hurdle is probably cultural. "The public expects a certain level of democracy in a restaurant they don’t really expect in other businesses," Tribune restaurant critic Phil Vettel told us. "In other businesses taking care of your best customer is common sense, but in a restaurant if you have people who arrive later and get seated first, the other people waiting don’t understand that." What can be inferred from the last paragraph

A. Winds of democracy sweep the country, even in a restaurant.
B. It’s unrealistic for every customers to be treated equally in a restaurant.
C. Internet reservation leaves some customers unsatisfied to some extent.
D. First-come, first-served policyshould be employed in determining restaurant seating.