it's quite complete. first of all, you have to arrange the class, whether it's a two-shift system or a three-shift system. the two-shift system is divided into morning shifts and evening shifts, and the three shifts are divided into morning, middle and evening shifts. If the staffing is 35 tables, it will be calculated according to the customers. According to the full situation, one waiter has five tables (four tables) as early as possible, and one waiter has two to four tables (four tables) if the lunch is mainly Chinese cooking. Afternoon tea is prepared as early as possible, and dinner is prepared as lunch, that is to say, if the class is full, you need 21 waiters a day (according to the calculation, it is enough to invite 21 waiters, so as to ensure good service when the room is full, and waiters can give guests. If the service standard is not high, 15 people will be enough). The chef's words are also counted as full. According to the number of people, the classification of dishes, the speed of production and the requirements of customers, eight woks are enough to meet the serving speed of dishes, and five people are enough for cutting and loading. These are all standard configurations based on full occupancy. You also have to consider the actual situation, your positioning, your customers, your attendance rate, and whether there are concierge personnel, food delivery personnel, off-duty and shift of personnel. Your trial operation for half a month is much better than the answer you get from asking questions here. Now I give you theoretical data!