It mainly depends on the business hours and the flow of people in your restaurant. If it is a fast food restaurant: there are more people at lunch and dinner, then you need to arrange the staff for lunch and dinner. There should be at least one foreman per shift. people. Food stalls/restaurants: There are relatively few customers for lunch, but more people for dinner. It is enough to arrange 1/3 of the staff to work at noon, and 2/3 of the staff for dinner, two shifts.

If there is still a night market running, then one more shift of staff will be needed