So today the owner comes and finds me in the kitchen and asks if I'm ok for a Monday meeitng with him, his partner, the KM and our head office person. He is not happy with the BOH labour cost and we have to do something. Some days it's over 20% and yes I know that's high but the FOH is just as high as us if not higher on some days. We had two really high days two weeks ago that we can account for .. it was almost 35% on both days. The first day it was because we had hired a new guy and he was in on a very slow day as an extra that day for training and we have to spend money to train people, there isn't anything we can do about that. The second day was because we were told by head office that we had to donate fruit cups to a local festival so I had to bring in staff to prep fruit cups as they had to make 300 of them and there was no way one person could do that plus run the fruit station and make sure the cups he had to prep for service were ready to go. It varies from day to day but we have to staff properly and until today I thought we had a good thing going. Now the owner wants our head office person to approve the BOH schedule before it is posted. WTF is that?? Someone who has NO idea how our kitchen works or how we do things is now going to be stupervising how I staff the kitchen? I don't think so and I know the KM will have kittens when he hears that one. If that is what they are bent on doing I am going to ask that she work my rotation (thurs-mon) for eight hours just like I do in the kitchen so she can see what we need where before she can even look at one of my schedules. I don't even know where I can cut.. we are down to bare bones as it is... This is what it looks like day by day (close is at 3pm) Monday 530am-130pm opener 7am-close KM 7am-close me 7am-close fruit station On call.. one line cook Tuesday 530am-130pm opener 7am-close line cook 830am-close KM 7am-close fruit station On call one line cook Wednesday 530am-130pm opener 7am -close Km 9am-close line cook 7am-close fruit station on call one line cook Thursday 530am-130pm opener 7am-close me 7am-close fruit station 9am-close line cook 10am-close prep person on call one line cook Friday 530am-130pm opener 7am-close me 7am-close fruit station 9am-close line cook 9am-close prep person 11am-close line cook on call one line cook Saturday 530am-130pm opener 7am-close me 7am -close fruit station 8am-close line cook 8am-close fruit station 8am-close KM 830am-close line cook 9am-close line cook 930am-close line cook On call one line cook Sunday Same as Saturday We have five stations.. meat, eggs, crepes, fruit and lunch. One person can handle them most of the time but on weekends we need two on fruit and a floater to help when a station gets smoked. I have no idea how we are going to cutt 50 hours without the quality and service suffering. Any suggestions?