From an ex-restaurant manager perspective, I do agree with many of these points. Keeping tables filled in late afternoon is a great driver of business(that's why you see that early bird special)but very tricky while staff is transitioning to dinner by prepping/cleaning. But mostly I think the issue is giving the manager,who is on the floor at the time, a pretty large bit of descresion and they want to eliminate that. Often when you go to a restaurant you will notice tables or sections are empty. The manager/GM/owner, whomever, will staff occording to historical averages and perceived neccesity. AS a GM I would look at numbers from last year and current trends and then staff the front/back of the house in relation to those number.
Now this is a balancing act, because it is easy to say, lets bring on a couple of extra servers in case it's busy(since the only get paid $2.13/hr) and let them go if it's slow(based upon that managers discression). Now by doing that you spread out the business and each server would make less money since they are seeing less tables. Or the servers you asked to come in are upset because they had to come to work just to be asked to leave.
Now a compnay the size of Disney should have the analytics to guage the neccesity of having extra labor if they kept track of turnaways etc. Not to mention the 3 empty resaurants at the MK. But it would also rely heavily on the manager on duty to make quick decisions regarding staffing and if that person is not on top of it things can spiral out of control quickly. Either with upset employees or or letting in too many walk -ups and hurting everyone's experience. Also from years of experience a crew that is bored will become complacent.
This is just a case of Disney mostly just going after the guaranteed money and hedging against any possible loss, while in turn possibly losing customer satistication and good will.
I completely agree with your observations (I have a restaurant management background as well). All of it rings 100% true.
However, in my observation, Disney has some of the worst FOH management behaviors I've ever seen (mind you, when I say worst, it's really not the WORST I've ever seen, but I'd expect far more from Disney).
In a standard restaurant you have your breakfast rush (maybe). Lunch rush, dinner rush and weekends with their own specific rushes.
You plot your labor and shifts (ideally) not only on the shift sales, but on the trending recent and YoY sales by hour.
Disney...does not have this problem. Pecos Bill's has "slow times" I'd imagine that would make most GMs drool as if they'd turned in a large Saturday. What I mean is that they are at a point where managing the labor cost, while important, is not as important (and should not be as important) as providing quality. What are they fighting for, a 1% labor savings? Because, for them, 1% of cast labor to them is still a rather large number.
And yet, I see them doing that...time and again. And, what is the result? Dirty FOH operations, tables that stay unbussed, long lines, sloppy kitchen areas (if open kitchen, like POFQ, where I can observe...and I grant, I look for things and things irritate me that wouldn't irritate the average person because, well, they aren't from a restaurant management background), dirty beverage bars, sloppy floors, overflowing FOH trash cans...list goes on.
I literally saw tables go unbussed at POFQ on my last trip for a full days. The cream of the crop was one where the syrup from breakfast was still there that evening when I went for a late night just before closing snack, as was the powdered sugar from the beignets and the sticky syrup residue.
Piles of ice in the beverage bar (I made the comment that it's not that hard to combat...just bring out a bucket of hot water every 15 minutes to a half hour depending on volume). Overflowing straw containers...
Not just Quick Service. For example, at Coral Reef last trip I witnessed the FOH manager bussing tables while her staff were hiding off in a corner, out of her view, but not mine from where I was sitting, playing on their cel phones. And, at that restaurant, my wait was long, though I had an ADR and met it, and the restaurant wasn't even half full, my service was slow, and my food was meh (some great things, some really bad things, but it was like their expedite had taken the day off and the kitchen was just doing as it pleased).
My, I could go on a while. And, for many, they may not notice these things. But, after 11 years in restaurants, it's just nothing more than sloppy management.
I get that restaurants get slammed. Trust me. It happens. That's why I have a rather long fuse. And, when I look up and I see the FOH manager (or a team lead) out there working point, checking with their staff regularly and giving direction to keep it all together as best he/she can, I don't mind one bit, and will happily wait and not complain.
But, when it's slow, or there's obvious sloth (another skill a restaurant manager worth half their salt picks up quickly is seeing people efficiencies...or lack thereof)...my blood boils.