Please read the paragraph below carefully. This is a critical thinking exercise. A mistake was made by the chef and manager while scheduling the staff. Labor costs are running very high. Please explain in detail what can be dine to bring payroll down. The average payroll percentage in a profitable restaurant should be $25\%$ or under. After a review of the books the chef and mangers realize that the labor cost percentage is $36\%.$ This cuts deeply into the profit margin. Each shift there are six cooks on the schedule for dinner. Three dish washers and ten servers. There are also three shift managers who earn an Hourly wage. The restaurant has fifty seats and serves dinner from $5$PM to $10$PM Monday through Sunday. How can the labor cost percentage be brought under control? The Chef and General Manager are on a salary that is included in the labor cost.