Gee, sounds like you're under-staffed at times..eek! Our day shift consists of 3 line cooks, 2 prep cooks, 2 dishwashers, 3 waitresses and a hostess. Our swing shift is 2 line cooks, 1 prep cook, 2 dishwashers, 2 waitresses, no hostess. Graveyard is 1 line cook, no prep, 1 dishwasher, 1 waitress, no hostess. Our restaurant is like super busy from around March 1st through til October 1st, then slows down for the winter months...thank goodness!! We very rarely get call-aheads from crews, but sometimes we do. We carry a LOT of backstock with 2 walk-in coolers, 1 big walk-in freezer, and 2 dry-storage rooms....eegads, it gets crazy around here!! Like on Father's Day we served for the breakfast run alone over 600 breakfasts between 7am and 11am....now that's crazy!!
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