What type of labor is necessary for a restaurant?

Over all, semi-skilled employees are necessary.The chef needs to be experienced in the preparation of food, the busser (a busser is needed for medium to large- sized restaurants) does not need to go to school to learn how to clean tables, the bartender, if any, should be semi skilled or skilled, depending on the size of the restaurant and so on. Honestly,I think the type of labour is dependent on the size and type of restaurant.