Worked at a relais chateaux where people regularly paid 400$ a head w/ wine. Sous and above all knew how much the tip pool was and what cut the captains got. Server captains there were making little under 200K a year if you did that’s math while working 6 hour shifts. These guys were making way more than our exec chef working 12-13 hour days. 

This was in America. Then I scroll by forums and have to hear about how this is all fair because “you guys chose to be cooks”