The document provides guidance for restaurant staff on seating guests based on demographics and time of year. Staff should recognize guests as they enter and customize their experience. Those over 21 should be seated at the bar first, unless it is a time of year when families with children are likely to arrive first, in which case a server should be stationed in the dining room initially. Cocktail servers should be scheduled first so sorting guests at the door is not limited by a lack of bar servers. The goal is to ensure schedules account for guest demographics, sales, business considerations, and providing the best experience.