Well, the main thing is that the two most time-consuming steps, the ordering and the cooking, have already taken place before the show starts, so 45 minutes is quite a bit of time to eat the food that's been placed in front of you. Plates would be cleared as you finish them--this is both practical, and adds a realistic "bustle" and "you're-really-there" feeling to the show. Also, the CM should look around well before the end of the show to see if anyone's not done. So, basically when the Andrews Sisters start singing, the CM would be offering doggy bags.I really have no idea how a rotating dinner theater (even if it's just the stage rotating) can continue to load and unload guests out. It just can't be done. You can't rush a group's meal if they aren't done, the show is over, and the CM is trying to clear your table as the next load of people are preparing to enter. I continue to review your plans and they don't seem to address this dilemma.
Actually, I think that would be MORE of a problem. That was what sunk the concept of the Tiki Room as a restaurant in 1965--they realized that if everyone was in the same place indefinitely for a show, they would stay there to see the whole thing and slow down the restaurant.What I would do is just have one HUGE ballroom, fine dining and use this same concept. Each guest couldn't see the entire show in order from beginning to end (if it's a restaurant) but at least it would work. They could have a performance, pause and let people eat as a cartoon played for 10 minutes, then another performance.