The manager zipping around Galileo III is multi-tasking like mad on a Tuesday night in mid-August. She not only seats guests in the half-empty dining room but also mixes them cocktails, because the bartender is apparently AWOL. As if that weren’t enough, she also takes orders and even runs food from the kitchen, where her boss, chef Roberto Donna, looks to be straining with a limited staff himself. The current menu at Galileo III mirrors the downsizing in the kitchen and dining room.