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
Why are you in debate over what you are going to do with your waiter's tips? Tips are not your property. Let me explain what federal laws say about tips and you the owner deciding what you are going to do with them. Tipped employees under the Fair Labor Standards Act states that the law forbids any arrangement between the employer and the employee whereby any part of the tip received becomes the property of the employer. You can't use your waiter's tips for a yearly bonus because customer aren't giving tips so you can use them however you want. Did anyone ever tell you that stealing other's property is both immoral, illegal and unconstitutional. Hello.........