Restaurants don’t make their money on “the elites.”. They make it on Joe Average and family, and he is cost-conscious enough to forgo the dubious pleasure of some intrusive waiter if it means he can feed the family for half the cost.
Where do you get that figure? Have you ever run a restaurant? Do you know what labor costs a restaurant? It averages 20%-30% of all costs. Increasing labor by 40% doesn't increase it's overall cost that much. Get real.