You will use the information provided in Scenario to roster a team to effectively manage three separate service periods within the establishment. The service periods are: Thursday evening with a private booking for 25 people on the mezzanine balcony. Saturday daytime (approximately 50-60 customers at any one time) Saturday evening (full capacity; 125 customers). When rostering the team, you must ensure: An appropriate skill mix within the team. Personal commitments and working hours are respected. Compliance with organisational rostering policies. Wages, allowances and shift times meet industrial awards and enterprise agreements. The roster should also detail the date, time and approximate staff ratio for each service period and document the waste cost. The combined rostering budget for the three service periods is $2315. You must effectively manage the roster so that it does not exceed this amount. Ensure you make allowances for allowances and award rates of staff.