Sounds like you may be one of the lucky ones.
Interesting topic and timely too. Just read a Nations Restaurant News article about this very topic.
Basically people can't make a living on the line cooks job.
Cooks who work in NYC have to find a place to live else where and commute because the rents are so high in the city and burbs.
Kinda ironic in that it is the cooks that create the Chef's visions but are paid so little by the owners.
I did a little more research on this out of curiosity. This is based almost entirely on the word of other cooks so take it with a grain of salt. Basically I put together the offers I got from my trails along with word from other cooks.
Dovetail NYC: Starting pay $8.5/hour 60 hour week
The breslin NYC: starting pay 12/hour 55 hour week
John dory oyster bar NYC: Starting pay 12.25/hour 55 hour week
Juni NYC: Starting pay $12.5/hour 55 hour week
Marea NYC: Starting pay $12.5/hour 55 hour week
Momofuku ko NYC: Starting pay 10/hour 55 hour week
Koi San Francisco: 15.5/hour 60 hour week
Interestingly enough, dovetail pays the least out of this group and gas had ads on Craigslist constantly since I got to the city. Most of these jobs hover at right around 40k though