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With all the talk about higher restaurant prices, I'm surprised we haven't heard more about reduced portion sizes. One place we used to go often (new owners we never go) specialized in a "tapas" style menu. We'd order multiple times over the course of a visit. I also don't see "extended luncheon menu, or "early bird" specials that are common in other parts of the country. We used to see cafeteria restaurants which is another way to serve lots of meals with reduced staff.

Old time staffing: Who remembers "Dorothy's" in Glendale? Like most seasonal restaurants from say 1945 to 1975, staffing was mostly students. Weekdays in the spring and fall, Dotty might be the only one there, cooking, and a waitress for the dining room. Local customers, (myself included as I was a former employee), would step behind the counter for awhile to take orders, pass out meals, pour coffee, etc.