It mainly depends on the business hours and the flow of people in your restaurant. If it is a fast-food restaurant, there are many people for lunch and dinner, so you should arrange the staff for lunch and dinner, and each class should have at least one foreman. Food stalls/restaurants: There are fewer guests for Chinese food and more people for dinner. Just arrange 1/3 staff for work at noon, and 2/3 staff for dinner, two shifts. If there is still a night market, there will be an extra shift.