 To do full-service dining, you need people, and it needs to be ordered. And in this environment today, they need to get paid. Getting paid in today's hospitality industry is not what it used to be, says Toulouse Petit owner Brian Hutmacher. No, no, restaurants right now in Seattle are in a recession. He says critics of his living wage fee don't know the full story. He says the true dupe is when owners charge you a required tip percentage.