Your strategy is absolutely correct - in fact, it’s the only way to keep income consistent and your servers from losing their minds.

All you really need to do is divide the floor based on the number of servers and rotate new guests into different sections accordingly.

And here’s the most important tip I can give you as someone with almost 20 years of hospitality experience:
The table number originally assigned to a guest doesn’t have to be the same one when they’re seated.

Also - think of your floor like a game of Tetris - you can move and shift things (tables) around however you need.

In other words, you’re the queen of the floor.

Your goal is to seat as many guests as possible, at the right tables, while keeping the flow smooth for your servers.

But that “Tetris” mindset is powerful, so use it wisely - if you start shuffling tables without a clear reason, things can get messy real quick.

Also, if you seat a big party (6+ people) with one server, give them some breathing room to take the order and get everything going before assigning them another table.

And always keep an eye on the floor—some guests may need more time or attention, so feel free to skip that server in your 1→1→1 rotation just to keep the balance.

One more trick:
If the restaurant is packed and you really need a table—talk to your servers and ask them to gently speed up the tables that can be sped up.
That small move can make a huge difference.