And so are the big chain restaurants where employees don't fare nearly as well.
That being said, when I open my place, line cooks will make $15/hr, prep cooks will start at$9/hr, front will make $13/hr. That's much higher than prevailing local rates. It will attract and keep folks that will be loyal to MY vision of my food. Lots of chefs have a great vision, they just can't implement it. I expect to eventually have a large margin, just like Chef Trotter.
I don't know what I'll do about tips. Probably pool them, and use them for a yearly bonus, like Trotter does.
When I've been tipped as a kitchen manager, and it does sometimes happen with special events, my tips have been >$500, and most of that was tipped down to everyone in the kitchen, even the pearl diver.
/johnny