We are opening a new Japanese restaurant (including sushi) in New York City in November/December 2010 - we already have the real estate and our owners have multiple sushi restaurants worldwide. However, this is the first restaurant we will open in the United States and (in particular) New York City, we are trying to figure out a lot of things, like how much sushi chefs usually get paid in New York City (or other parts of the USA).

For a moderately high-end sushi restaurant (not like a Nobu, but more of a destination than a neighborhood sushi restaurant), how much do the head sushi chefs usually get paid? How much do the other sushi chefs get paid? What about waiters and managers?

Of course, we have some thoughts on this ourselves, but wanted to get advice from this group since we've heard good things.

Thanks,

Sloan