How common is it for salaried employees to be included in the kitchen labor cost? My chef isn't (I'm the sous) but I am. Not only that, but it's figured in on a daily business, even my days off... seems odd to me. It's a smaller place, and the chef didn't have a sous for several months before I started. But we are very seasonal, and it seems to be hurting us currently. Any way, any input appreciated.