EVERY DAY , THOUSANDS of bar and restaurant managers and owners are charged with the seemingly simple task of maintaining profitability for their business . Considering that the largest overhead costs for a restaurant is labor , it ’ s no surprise that efficient labor management is a key area a on the path to higher profits . But in the quest for the lowest bottom line , businesses have been creating a rift between management and the hourly employees that provide day-to-day customer service . While minimum wage has been the most publicized controversy in the restaurant and retail industries , the rise of on-call scheduling has also been gaining attention as a point of contention . “ We feel that there ’ s been a

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