By 5 p.m. New Year’s Eve, the dining room at Beijing House in Norwell will not be packed with people.
Instead, it will be wall-to-wall paper bags filled with those red and white takeout boxes.
The restaurant’s three phones will ring endlessly.
Workers will move nonstop to keep up with demand, turning out more than 500 orders as a line of hungry revelers snakes outside the front door.
“New Year’s Eve is like our Super Bowl,” said Ching Puskarich, who has owned and managed Beijing House for 26