You own a restaurant called the The Good Bite and are about to open a new restaurant which is taking up a lot of your time and energy. At The Good Biterestaurant: You pay your dishwasher an hourly wage of $15 per hour. Your waiters, waitresses and bartenders are paid a salary of $5.00 per hour, but receive a significant part of their compensation via tips. You recently hired a manager who receives a $50,000 salary plus 2% of the profits of the restaurant.

Your grandmother asks you:

"(1) why do you pay your dishwasher an hourly wage instead of by the number of dishes washed?

(2) why do you pay your waiters and bartenders mainly via tips instead of a straight salary?

(3) why do you pay your manager a % of profits instead of just a straight salary? How do you answer your grandmother? Explain