It’s in restaurateurs' DNA to run a tight ship when it comes to labor costs, but cutting labor is counterproductive if you leave yourself short staffed. The loss of efficiency created by too few people trying to do too much work causes lost productivity and inhibits service to your guests. As importantly, staffing up in the right positions can pay for themselves. If having en extra server or bartender can sell a couple more drinks an hour, you can make up their pay and improve guest service.