You really do not understand the restaurant business. There is no line cook, chef (of any variety) or kitchen staff who is paid LESS than servers and waiters.
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As a waiter I had to rent a uniform before a shift and
kept all tips less what I extended (at my option) to the bus personnel and matre de as appropriate (15% and 5%). High end place with their choice of premium wait staff.
And I bet it was highly suggested that if you wanted your time there to go well that it pays to be generous to those who are working with you.....