It sounds like profit sharing may also be a solution to the inequity of wages between the back-of-the-house and the servers. It seems to me that if everyone in

It sounds like profit sharing may also be a solution to the inequity of wages between the back-of-the-house and the servers. It seems to me that if everyone in the restaurant (or perhaps just those in the kitchen) made a percentage of the profits of the restaurant, that productivity would increase all around and the sidebar between the kitchen and the servers wouldn't carry nearly as much weight. Is profit sharing prevented by regulation?