Fine Dining and Casual, how does the responsabilities of a server change between the 2?

I work at a casual dining place, and have a pretty good knowledge of wines. I know that in casual dining you get so backed up and tables are full, and you just absolutely can not give each table the attention they really deserve. You as a server, have you worked both fine and casual, what are the differences from the servers point of view. Hours, responsabilities, do you still become overwhelmed with, are you ever extremely busy, how bout tips are they alot better by the day (sure they are by the table) how many tables will you get on an average shift, how much will you sell an average shift, how many hours is an average shift. I am at Black Angus typically 12 tables in a 5 hr shift where you will have 4 tables at once, and they usually sit at the table for about an hour and usually sell about 700 a night and after tip out usually make about 85 a night, how does this compare to fine dining? Thanks!!Fine Dining and Casual, how does the responsabilities of a server change between the 2?
i have a friend who worked in both in new orleans, and she came out about the same. at the casual place it was very physically stressful (a seafood joint that catered to tourists). she would have long, slow months of not much money, and then make up for it all during mardi gras or jazz fest seasons, but she'd be physically drained. the other place she worked at was a world-renowned restaurant with a famous chef, and it was very hard to get a job. and when she did she had to start at the bottom and stayed there for a long time. plus they have 3-5 servers for each table, each responsible for different things. the money was amazingly good, but it had to be split up, and the shifts were hard to come by for the new people. the professional wait staff she worked with were lifers - some of them had already been servers at this restaurant for 20 years, and they made very good money, but they were completely dedicated to a career in professional waiting. she ended up quitting after a few years because she figured someone was going to have to die before she could get promoted - haha. oh, and i think at the fancy place she worked twice a week for 7 or more hours per shift. she made anywhere from $200-300 per shift, more during festival seasons. this was pre-hurricane katrina. (i remember one mardi gras she made $700 in one shift, but that's new orleans). hope this helps.Fine Dining and Casual, how does the responsabilities of a server change between the 2?
I've looked into this extensively, I worked in casual dining, but most girls I worked with had two jobs, the 2nd in fine dining. They all said that they tend to make the same or more than at the casual dining. The tabs are usually so much higher, even if they only get 15 %, on a $200 bill, its a nice chunk of change. They typically have no more than 4 tables a night total. Busier on holidays, of course. The tempo is slower to allow more time with each table for wine presentations, proper table serving (serve from the right, clear from the left), and set up. The hours are the same as anywhere, just fewer tables because the meal will last longer. Responsibilites include set up (tablecloths, polishing silver, glasses, vacuuming, candles, etc), and the same as anywhere else.



Basically, if you want a slower pace, and are willing to possibly wear a tie, its not bad. There will be extra training invovled for the wine and proper serving techniques, too.