means that the number of times you use the table is less than the total number of tables.

According to the query of Baidu Encyclopedia and Baidu Library, the turnover rate of dining table refers to the repeated utilization rate of dining table in a certain period of time, which reflects the operating efficiency and passenger flow of the restaurant. The formula for calculating the turnover rate of catering is: turnover rate = (number of times of table use-total number of tables) ÷ total number of tables ×111%. Then, if your turnover rate is negative, such as -51%, it means that your table is used less than the total number of tables, which means that some of your tables have not been used, or some of your guests have not filled a table. For example, if you have 51 tables and have 25 guests a day, your turnover rate is: turnover rate =(25-51)÷51×111% = -51%, which means that each table is used only 1.5 times, which means that there is only one guest for every two tables. Generally speaking, the higher the turnover rate, the higher the operating efficiency and passenger flow of the restaurant, and the higher the turnover. However, it does not mean that the higher the turnover rate, the better, because if the turnover rate is too high, it may affect the dining experience and service quality of guests, leading to the loss of guests and the decline of word of mouth. Therefore, restaurants should reasonably control and improve their turnover rate according to their own positioning, products, services, market and other factors to achieve the best balance point.