I was just reading your editorial regarding the labor situation in San Francisco. Although we have different concerns here in the Midwest, I was reminded of an incentive program a former employer used when I was a line cook.
We worked at a very busy restaurant and were on a two-hour wait most nights. Although the line cooks would have to work harder to accommodate the busy season, we were not compensated for it like the servers. So our GM implemented a tip scale to be paid out to line