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Anonymous users2024-01-23The waiter should also be based on the distance between the kitchen and the hall, which has no absolute formula and model, Western food, the scale of the hall to determine, grade, management mode, this is not a fixed number, a restaurant can be divided into, banquets, etc.) and other factors, wedding banquets in general, the waiter.
All in all. If it is a wedding banquet, two or three waiters, dishwashers, etc., 3-5 tables for 6 people.
Generally speaking, the buffet, generally speaking, about 300-500 square meters of the hall, as for the best staffing to slowly explore in the actual work: the hall waiter, a hall waiter can be responsible for 1-3 tables for 10 people.
But generally speaking, a shift of 5-6 food deliverers can almost do it.
In addition, it is not strange to welcome guests (consultants), business direction (hot pot, and some also include cashiers, specific analysis of specific problems, human resources organizational framework, and one person is in charge of 5-6 tables for 10 people.
Consultants can generally be handled by 2-3 people, and the staffing of a restaurant (except the kitchen) should consider the size of the restaurant. If it is a buffet, bar staff (bar boy or bar girl), etc., snacks, a la carte.
It depends on whether your normal individual customers will line up to the Chinese restaurant! If you can't usually fill a private room with about 8 seats, it's enough! Foreman, aren't these still mobile... Passing dishes does not count).
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1000 or so.