I'm a manager in a US restaurant. I've run the numbers and, given the maximum price increases our market could bear, the upper 3/4ths of our wait staff would ma

I'm a manager in a US restaurant. I've run the numbers and, given the maximum price increases our market could bear, the upper 3/4ths of our wait staff would make ~$1-2 less an hour than they do now. I was also a waiter in the restaurant. I hated the stress, but could find no jobs with comparable schedule flexibility/required qualifications that paid as well.