To add to that, I worked with a guy who waited at a top-flight steakhouse. They had about 200 seats and would have as many as sixty people in service (in addit

To add to that, I worked with a guy who waited at a top-flight steakhouse. They had about 200 seats and would have as many as sixty people in service (in addition to dozens of cooks and dishwashers). He usually had two to four tables and had to split tips with two or more assistant waiters, a busboy, and the bartender.