On Mon, 6 Feb 2017 09:12:26 -0700, graham > wrote:

>On 2017-02-05 4:24 PM, Dave Smith wrote:
>> On 2017-02-05 3:23 PM, graham wrote:
>>> On 2017-02-05 12:46 PM, Dave Smith wrote:
>>>> On 2017-02-05 12:45 PM, Gary wrote:
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Same here. We used to eat out a lot at one time, but not now. I
>>>>>> prefer to
>>>>>> cook myself and enjoy doing so.
>>>>>
>>>>> I'm with you. I prefer to cook and eat at home.
>>>>> My exceptions are the rare fast food burger deals and
>>>>> the take-out chinese foods.
>>>>
>>>>
>>>> We used to go out to nice restaurants at least once a month. The
>>>> difference between a pub meal and a good restaurant was not that great.
>>>> That has changed over the years and high end restaurants are out of
>>>> sight. I am not willing to pay outrageous prices for chi chi food.
>>>>
>>> That's fine but some are! And when it comes to prices, remember that in
>>> Michelin 3* restaurants, the ratio of kitchen staff to customer is often
>>> at least 1:1, and that doesn't come cheap.
>>
>> Given that most restaurant staff make minimum wage or slightly more, how
>> much am I expected to pay for their labour? I would be there no more
>> than two hours. Minimum here is about $11 per hour. Let's be generous
>> and give them a 50% raise, so that is $33.
>>
>I think that your ideas on the economics of high-end restaurants are
>'out to lunch." Do you honestly think that sous, commis and de parti
>chefs get paid close to minimum wage when the boss depends on their
>contributions to maintain the status of the place?

They really don't spend 2 hours grilling your steak(s), perhaps 8
minutes... and between flipping they plate your sides.