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