I think it is a great idea. More money in the door means I am closer to that new piece of equipment for the kitchen. One of the chefs I used to work for did a number of these. They are a lot of fun, but to be done right, they need to be done on slower days, if possible. Usually the chef, himself, was unavailable to supervise the person coming in, so I was up to me to supervise them. In either case, it was a chef who oversaw the person. We never just tossed them to a prep or line cook for the day, though they might spend a little time with each. After all, part of the fantasy is working with a chef, not a line cook. I find these to be a lot of fun as I got to interact, one on one, with someone very passionate about food. We would help prep for the night's service, but our emphasis really was on dinner for the person in the kitchen and a few of their guests. That way, not only do they learn something (hopefully) but then afterwards, get to show off for a few friends, and "play" chef for the evening. Normally we would charge around $100-150 for a day in the kitchen plus the dinner that was prepared, so yes, it is not a cheap proposition. One the other hand, we have also done a number of freebies for good friends of the restaurant, oftentimes for childern (teenagers) of our good clientele, who thought that they might like to go into the business. It is a good way to introduce them to the industry.