Waiters in the restaurant are on duty

Updated on Restaurant 2024-01-28
5 answers
  1. Anonymous users2024-01-23

    This can be arranged in the table below.

    Don't consider avoiding weekend breaks just yet. If each person takes 3 days off per month, he or she will have 1 day off for every 9 days. In this way, the 6 people are lined up as shown in the table below. A, B, C, D, E, and F represent 6 people. "1" means going to work, and "0" means resting.

    Then, when there is a weekend off, you can arrange for the next day to be taken a day earlier or a day later. Everything else remains the same. For example, if the 15th is a Saturday and the "E" in the table is closed, the "E" can be closed on the 14th one day earlier.

    For example, if the 16th is a Sunday, and the "F" in the table is closed, then the "F" can be postponed by one day and closed on the 17th.

  2. Anonymous users2024-01-22

    One shift is from 6 a.m. to 2:30 a.m., and the other is from 11:30 a.m. to 8:30 p.m., with each attendant taking turns to work the morning shift this month and the middle shift next month.

  3. Anonymous users2024-01-21

    160 seats, each waiter can see 2-4 seats in each private room, plus 62 rests are about the same, 8 people rest every week, you can ask the waiter to take turns to rest,

  4. Anonymous users2024-01-20

    It mainly depends on the business hours and flow of people in your restaurant, if it is a fast food restaurant: there are more people in lunch and dinner, then you must arrange personnel in lunch and dinner, and at least one foreman should be in a class. Food stalls Restaurant:

    There are fewer guests for Chinese food, and there are more people for dinner, so it is okay to arrange 1 3 people to work at noon, and 2 3 people to work at dinner, two shifts. If there is still a night market, it will have to add an extra shift.

  5. Anonymous users2024-01-19

    Attendance management, as an important part of personnel management, is also one of the bases for salary settlement, especially for the catering industry, standardized and unified attendance management methods are conducive to the improvement of the operating performance of chain stores.

    Catering enterprises have a wide distribution area of stores, a large and scattered employee base, and traditional Excel processing alone cannot solve the problem of attendance management.

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