I agree that servers shouldn’t be making less with an empty house. The way they handle that now is by doing shift change before the rush and making cuts to keep the staff at the right size as the night goes on.

There are problems with that approach but it lets the servers figure out how to handle everything. The only requirement ought to be tip pooling and cutting in back of house in some small way.

Idk how you run a restaurant with hourly floor staff instead of tipped.