The size of the restaurant, and the type of food that it serves, will dictate how many serving staff make up the restaurant . Being a hierarchical structure, members of a restaurant brigade follow the lead of the who, amongst many things, is primarily responsible for recruiting, training and managing the restaurant staff.
In order to work effectively, a restaurant is usually segregated into smaller areas that individual (or small groups of) staff members assume responsibility for – each area is known as a station and generally covers between 30 and 60 seats.