Ben owns a cafe in a busy area of town. It is open Tuesday to Sunday from 7:00 am to 6:00 pm. He needs help with scheduling his back-of-house employees. Here is some information about his back-of-house staff and the requirements for the schedule we must create.

Ben is the owner who can work between 40 and 60 hours.
Maria is a salaried manager who can work between 40 and 55 hours.
Emily is an assistant manager who can work up to 30 hours a week.
Sarah is an hourly employee who works up to 40 hours per week.
George is an hourly employee who works up to 30 hours per week.
Please keep in mind these requirements for the back-of-house staff:

A manager must always be on duty (Ben, Maria, or Emily).
There must be two crew members in the kitchen at all times, from 4:00 a.m., when the kitchen prep starts until the kitchen closes at 6:00 p.m.
One manager must be scheduled until 7:00 p.m. each day to help the front of the house with their closing duties, supervise the cashouts, and create the work list for the next day.
Every kitchen member will need a day off. The cafe is closed on Monday, but each staff member, including Ben, requires an additional day off during the week.
Always be sure to overlap shifts so there can be a smooth transition. Shifts should overlap by at least a half hour to ensure a smooth transition and to keep two people working in the kitchen at all times. (For example, you can only have one person leaving at 11 and another entering at 11 a.m. if two other staff are working.)
Shifts must be at least 6 hours long.

Use Ben’s template to create a schedule that meets the criteria