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Question for professional pastry chefs re labor

From: Elizabeth Cohen, Pastry Chef

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I am having a dispute with my boss (the exec. chef) about labor involved in producing 85 (eighty-five) 9-inch fuit tortes.

In your professional opinion, how many manhours would you estimate it would take to make 85 (eighty-five) 9" fruit tortes? Just prepping the fuits and putting them on, then glazing and masking them all. Consider that the sponge or pastry shell or whatever you are using is already made and set up. The berries would be strawberries, kiwi, manadarin orange segments (canned) and blueberries and the labor estimate should include peeling and slicing the kiwi and slicing the strawberries.

I'm looking forward to receiving your answer and then I'll tell you the rest of the scenario. Thanks! Elizabeth