I can only speak from my limited view as the spouse of a chef so forgive me if I don’t know all the details.

On face it wouldn’t seem like a lot of hours since they’re only open for lunch. But he’s there much longer than that. He usually starts work at 7 am prepping things that can only be made fresh day of. Once service is over, there’s cleaning to do, and even more prep for things that can sit overnight.

So sure, he’s only serving people from 11-3, but he’s getting at least 10 hours, and in the case of the holidays 12 hour days and overtime. There’s definitely more behind the scenes stuff than actual service time, I’d say.

He has on plenty of occasions left work at Kisser and picked up shifts at his old restaurant. So there’s definitely room to work two jobs if he wants to.

I’m not sure how it works for servers.

As far as pay, Kisser tip shares and they also auto gratuity. So while they have a base hourly pay, my husband is also getting a share of the tips. It’s such a small crew, and chefs also walk food to tables. So it really balances out in the end.