In the restaurant industry, what you're really working on is the customer circle.
Serving the general public, you'd barely make ten thousand a month at the very most. But by servicing reserved customers on the second floor, you might surpass the income from the first floor with just the tips in one month.
The service for the private rooms on the third floor is even more exaggerated. Those clients usually contact familiar managers to book directly, and the food is charged by the hour. The drinks for a single private room could cost up to a hundred thousand.
The commission from just one private room could feed someone for a month, not to mention that these top circles often control a lot of cutting-edge business information and resources, all of which have significant cash value.
