Are you at all familiar with the compensation model for employees at those restaurants? In particular, for front of house is it flat or percent of sales based?

Are you at all familiar with the compensation model for employees at those restaurants? In particular, for front of house is it flat or percent of sales based? I seem to remember an article when the Next website was launched, but can't seem to find it now ... I do take your point though that things are getting somewhat more flexible at the very top of the industry. Hopefully that will filter down.