I doubt that the food service workers are making $27 per hour; that's the average of ALL workers. Assuredly the bigshots earn a lot more, and some janitorial types probably earn significantly less. Nevertheless, within that array of wages is the notion that you pay a lot for someone's wages in France. I assume a fair number of workers in Florida and California earn around minimum wage (and some interns earn essentially nothing), whereas the lowest paid workers in France are probably well north of $10 per hour, and there is probably little or no outsourcing. Bottom line, front line workers earn a lot more on average, and the guests have to be willing to pay for them. AND if guests don't want to pay for them, they don't go. AND, this also means a lot more $$$ has to come in to make DLP profitable compared to the US.