For me, I unfortunately dont have enough good taste to notice a big difference between a USD$25 dinner and a USD$250 dinner, (or maybe even a USD$1.5 chicken and rice dish from a street stall).
Part of it I am sure is the atmosphere, service, freshness of the food, memories, skill of the cookers, and location, etc. I would expect it to be "top notch". Plus, I would assume that most of the kitchen staff are the top league of cooking, so probably make more money than average kitchen staff. (Kind of like a top level sports team vs. a minor level sports team)
(I remember reading an article about a waiter at (I think) a San Franciso top restaurant. He was pouring wine for a customer and the customer was sitting by a wall. So, he poured the wine over the incorrect shoulder. He was immediately fired. Not sure what he could have done to do it correctly, but the restaurant manager fired him. LOL)