Table of four comes into a popular local steak house, orders four slabs of beef. The cook throws the steaks on the grill for a few minutes, slips the steaks onto plates, and garnishes them with sprigs of parsley. Multiplying the time that took by the cook's wage, a rough back-of-the-envelope calculation suggests that he made a buck or two serving that table. Next, the waiter picks up the plates and carries them out to the guests. He just... More >>>
At Victory 44, cooks double as servers, though owner Erick Harcey (top) stays in the kitchen.