Hotel catering department scheduling table

Arrange the shift according to the guest's dining situation. The shift in the bar is very good. Two people, one morning shift and one night shift. You can set a time for yourself. Those who work at night need to be on duty at night. So you can turn it upside down. On the question of rest, according to the passenger flow, there are more guests on Monday and Friday or on Saturday and Sunday. Try to rest when there is little passenger flow, and report for rest in advance. If you have a rest, find yourself another party. Waiters and delivery people can arrange according to your time in the restaurant.