Why Do We Wait? The Psychology of Restaurant Lines
Hannah and Bryan talk about New York’s situationship with restaurant lines and explore what compels New Yorkers to sweat it out in 95-degree heat just to try a pizza roll or a caviar lobster roll. Hear from Willa Moore, NYC staff writer at Infatuation, who shares her rulebook for deciding which lines are actually worth it. Then play a rapid-fire round of “How Long Would You Wait?” with Willa rating wait-worthiness at NYC’s line-laden eateries. Whether you’re a “line person” or someone who’d rather starve than queue, you’ll gain insights into topics you didn’t even know you wanted to know about.

The social psychology of waiting: why lines feel like exclusivity badges
Restaurant hype cycles: what drives buzzy openings and influencer culture 
How NYC diners really feel: is the line about the food, the flex, or just vibes?

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