I want to open a restaurant, how should I determine the number of waiters?

What will it look like at first? If it is home-cooked food, there will be 4 waiters sitting around, 2 serving and turning tables, and 4 or 3 private rooms. 2 cashiers. A small table with 2 waiters is enough. I need two more days off. It's hard to say the chef. Even if the business is good, 7 are not many. If it's not good, there may be more than 4.