If you have good controls and systems in place, it should be close to 0.05.
If you're sloppy, could be zero, or worse.
Portion control, cost of goods control, shrink control, labor control and a solid understanding of what RTN's you get on every plate should put you in the 0.03-0.05 range. I say that from personal experience.
I like the saying, "the fastest way to become a millionaire, is to start off as a billionaire and get into the restaurant business.