The actual level of productivity of most restaurant employees never comes close to their true capabilities, but they still complain when asked to do more. Some for the bad habits they develop may prevent them from improving their productivity. In addition, having too much time or manpower to complete a task contributes to inefficiencies because employees tend to slow down and develop an unhurried attitude, even during rush periods.
Consequently, begin by staffing lean. Later, if you find that your employees are working at close to maximum productivity and still falling behind on qualitative and quantitative standards, you can schedule more employees to minimize the work load.