Urgent: Who knows what formula or standard the Chinese restaurant staff in the hotel is configured according to? There are scattered tables and halls. How to allocate personnel reasonably and how many

Urgent: Who knows what formula or standard the Chinese restaurant staff in the hotel is configured according to? There are scattered tables and halls. How to allocate personnel reasonably and how many people are needed? If the table is in the lobby, it depends on the number of tables. One person can watch 5-6 tables. There are 30 tables in the lobby on the first floor of our hotel. There are 10 people watching it now. There are four people at table 30. Two foremen and supervisors order. A waiter ordered food, and there were four tables outside the porch. There are two boys delivering food. There is also a motor.

It is normal for a waiter to look at a big bag+a medium bag ` two medium bags ` a big bag+a small bag'. It all depends on the level of the waiter. A good waiter can look at four private rooms at the same time. We have such waiters in our hotel. There are only two waiters on the fourth floor of our hotel. There are six private rooms. A big bag 17.8 people.

You can refer to what I said. The rule is that the dead are alive. This thing is prepared according to the size of your hotel. It changes with the form. You'd better give me an overview of your hotel so that I can give you a satisfactory answer.