Description 
Marge hires additional workers to help 
accommodate the increased demand for 
ostrich burgers.  First, Marge hired a 
cook and her production of burgers 
increased from 25 per day to 100 per 
day.  However, this still didn’t satisfy 
demand.  So Marge hired another 
worker and production increased to 
200 burgers per day.  She then hired 
three more workers, but production 
only increased to 350 burgers per day.  
Marge then realized that the problem 
now wasn’t the number of workers 
but the size of her kitchen, which was 
too small to accommodate all of the 
new employees. 
 

Audio Transcript 

Marge: Things are getting way too crazy in here! These new workers I just hired are just gettin' in the way, and my profits are drying up.

Marge: Back when I did everything myself I was working my fingers to the bone just to take orders, and do the cookin' and all the preparations...

Marge: I was makin' 25 burgers on a good day...but I couldn't keep up with demand, so I  hired a cook.

Marge: That really helped...and my output shot up to 100 burgers a day!

Marge: But that line out there didn't seem to get any shorter, so I hired...another worker to help with food preparation. And by gosh if we didn't double our production to 200 burgers a day! 

Marge: More and more people heard about our great burgers and fast service. 

Customer: Have you tried that Ostrich Burger joint yet? They make a mean burger!

Marge: With all the great reviews, we just couldn't make 'em fast enough! So, over the next few weeks I hired 3 more workers...

Marge: One to take orders,...

Marge: One to handle drinks, ...

Marge: ...and one to wash dishes. And you know, I guess my expectations were too high, but with all those new workers we could only make 350 burgers a day.  

Marge: I was worried about workin' my cook too hard. He was goin' crazy just to keep up...

Marge: ...so I hired another one!

Marge: But now that I've got all these workers I see the real problem clear as a bell! It's too crowded! It’s become too crowded, there’s barely room to breathe, and 350 burgers a day is just about the most we can make in this restaurant!

Marge: If only my kitchen weren’t so small.  Obviously I have too many workers in this little place. Either some of them get laid off, or I need to build a bigger restaurant.

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