One Day in the Life of a Restaurant

Our pal Willy Staley has a really lovely story in the New York Times Magazine giving readers a behind-the-scenes look at Balthazar, a popular French brasserie in New York. Three hundred reservations in one night is considered “mellow!” One of the butchers preps 150 steaks in 30 minutes! The thing that’s unclear to me in the above is whether the tip money is what each of the workers earn, and not what will be divided among them (with 300 dinner reservations, it must be what they each earn).