What is the seafood buffet restaurant function area?

Kitchen (needless to say): it is divided into a cold dish room, a pastry room (no matter what kind of restaurant cannot do without pastries), and hot dishes and steamed dishes.

The hall is generally relatively simple, just a bar counter (usually the bar and cash register are one, if the drinks in this restaurant are special, they can't be set together), a few long tables put together (the table is a variety of buffet food and drinks. It is usually placed in the center of the hall to make it easier for customers to choose their meals) and the table for customers to eat (the general buffet table is rectangular and can accommodate 4-6 people, of course, there are also large round tables, and some booths can be set up if necessary).

Finally, there is the division of labor among various personnel: the hall has the following

1.The job is to welcome customers, guide them to the appropriate seats according to their preferences and number of customers, and charge a meal fee (this is the usual way in cafeterias, and there are also those who lead customers to pay directly at the cash register).

2.Waitress is responsible for tidying up the tabletop, cleaning, and meeting the needs of customers.

3.The food delivery staff is responsible for bringing the meals prepared from the kitchen to the lobby.

4.Needless to say, cashiers and barboys!!

The kitchen has:1. Cut with (chopped vegetables, side dishes).

2.Playing and (in fact, it is to play the hand).

3.Shuitai (responsible for killing fish and chickens).

4.Heat stove (stir-fry).

5.Pastry and cold dishes (needless to say).

6.Finally, there is the steamer and the soup pot.

It is recommended that you go directly to the local cafeteria.

Find a location that suits you.

Draw a floor plan while eating.

So it's clear at a glance.

Good luck.