Q1. A

Food Cost Controls - The Omelette plate probably is $7 (small community, need to have low prices), the 6 egg omelette was probably a mistake by the cook at the time (many restaurants will make large containers of beaten eggs for speed and convenience, probably over poured into the pan). And my guess is the coffee was not included in the price of the Omelette plate, but was forgotten to be charge for by the server, as is the case most of the time. Resolve - Portion control and staff training.

Q2. A

Labor Cost Controls - Seems excessive for the number of guests... but it would depend on the time of day, was one shift coming on or leaving (change of shift, large reservation counts for the night, preparing for a big event), perhaps being a new restaurant  they wanted to ensure an over saturation of staff for maximum service and fewer potential mistakes (wanting a good first impression). Or it could be that they were conducting training, OJT (On the Job Training). Resolve - Management to observe and control labor dollars based on revenue/labor time periods.