I would like to ask: how do friends who are engaged in hotel catering manage the tableware in the restaurant and how to deal with the monthly difference?

There is no way to solve this problem. If the tableware is provided by the dishwashing company, talk to them about the monthly loss rate. The waiter should teach them to be responsible, and the damaged ones should be punished accordingly. Find out the cause of the damage, but don't deliberately punish lightly. You have to keep the managers of all departments on the lookout.