Interesting.....Missy I know one of our brightest apply (the 3 day ordeal) at the French Laundry and said they wanted him but the pay was so low for the cost of living in Napa that he could not afford to rent an apt. He's unmarried. His other chef of choice was Daniel in New York...
So I don't know who is making $ from the $175 per ave diner that Keller pulls in....
As with anything if you own a restaurant and keep your finger on the pulse (like Bigfoot in Kitchen Confidential) you'll know where the money is going. You may not do all your bookwork but can spot check enough to KNOW actual costs. I've found it kinda reprehensible that owners pulling in major $$
every year don't compensate their kitchen appropriately. One of the smartest chefs I know started opening additional restaurants when his chefs were ready to branch out and made them partners. Kept down his competition and they all seem to thrive.
This guy knows how to squeek out a nickle...makes his own charcuterie, bread, pastries, etc....morale is high. They all look out for each other. Even with multiple restaurants he makes sure to have family time
with his 5 children. He has even taken his cooks to France so they can experience it first hand.
* ON a personal note I started waiting tables in College and then when the chef was fired started coming into the kitchen and working for minimum just to be in the kitchen. I was pulling in $80-100 nights waiting tables, it decreased dramatically when I moved into the kitchen. I wouldn't have traded it for the world.
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