A restaurant has 4 salary staff members 1 Manager and 3 supervisors, they all oversee the running of the restaurant.

A restaurant has 4 salary staff members 1 Manager and 3 supervisors, they all oversee the running of the restaurant. The staff labour budget has been tightened by Food & Beverage Manager, you have a busy Saturday night ahead, but you cannot keep staff back or bring in casuals to help. The restaurant opens at 5pm and closes at 11pm.

What actions could you take so the restaurant runs smoothly, and service is not compromised?