I don’t see anything in the OP to debate, there is no question or statement of what you want to debate.
That said, I’m going to guess you never worked in a restaurant as your OP has some glaring errors in it.
Say what now? Sorry to inform you that’s not how it works in the real world. You show up, put in hours, you get paid your wage, customers or not! If not call the labour board that’s a huge violation.
Again, I hate to tell you this but tons of restaurants get a dishwasher who is a hard worker and presentable and soon he’s picking up shifts as a bar back, or busing tables. A year later he’s waiting tables. Waiters become Matre d’s, then managers. Or, at least in the real world.
Everyone in the restaurant is sharing in the risk the owner takes, because their livelyhoods are on the line. Restaurants fail all the time, and not because the employees aren’t doing their jobs. Because the owner is drinking up the profits with his mates, doing blow, breaking liquor laws or any other of a thousand things.
It has also become custom for restaurants to skim money off the servers, for no other reason than they can get away with it. Sometimes it’s redistributed to the kitchen staff but, often, it goes right into the owners pocket and isn’t even declared or taxed. How does that mesh with your scenario?
Restaurants are nothing but risk. And everyone working there understands that the risk is spread between them all, perhaps not equally, but they are all taking a risk. Restaurant employees routinely lose jobs, not because they aren’t skilled, but because the owner/manager gets a bug up their ass over some nonsense or other unrelated to their ability to do their job.
I don’t think a restaurant was a very good example for promoting your agenda, you should consider something better.