About the problem of hotel waiter scheduling!

A *** 16 people, I'll give you the shifts I arranged when I was managing several stores. I hope it helps you. Hotel scheduling is generally at two peak points. . . The first class: there are 6 people in the morning class, and every two floors are mainly cleaned. Preparation before meals {9: 30-13:16: 30-10: 00} Four people in the middle shift are usually on duty in the afternoon when there are no guests or there are several tables of guests, and the employees in the middle shift should prepare to open the market at night {1130. Night market and closing work {11:00-14: 08-closing} There is also an employee who works at night shift. . . There is also a way to divide classes: morning shift: 7 people {10-14-16} evening shift: 8 people {14-ending} and one person is on duty for vigil. I don't know if your hotel has breakfast or dinner during business hours.