The rota follows the weather, not the calendar. Forecast, bookings and rostered hours next to each other staff a cloudy Tuesday differently from a heatwave Saturday.
Fresh food and drink turn at thirty degrees. Consumption from the same week last year, held per line, is the difference between ordering and guessing.
Seasonal staff change constantly: contracts, hours, tip distribution. Held per person, closing the month takes an hour instead of an evening.