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 5PM to 10PM 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