Imagine a hypothetical situation in which W&C faces no constraints on pay, i.e., no minimum wages (federal, state, or local). (a) How would menu prices be set? (b) What would be the level and the...

Imagine a hypothetical situation in which W&C faces no constraints on pay, i.e., no minimum wages (federal, state, or local).

(a) How would menu prices be set? (b) What would be the level and the design of the pay for wait staff and kitchen staff? (c) Explain the reasons for any gap in pay between wait staff and kitchen staff.