I've heard of bartenders making more than $100k/yr, (but still with no benefits).
Maybe my view is skewed from seeing prices in expensive cities, but I think the beef alone at a good steakhouse is gonna run you more like $75-$100 per person, and that's not even for the high-end wagyu (which will probably run $150-$250 for most cuts). Then add another $10-$30 per person for appetizers and side dishes, and maybe dessert on top of that.
I feel like it's pretty hard to walk away from a good steakhouse spending less than $80 or so, even if you have nothing to drink. And the more common case is probably quite a bit more than that...
I think well educated professionals sometime miss what reality is for millions of people. $44k for a few shifts is better and more reliable income than a retail gig. The similar premium gig for a low skill person is probably a janitor.
In reality, half of the US population lives in a state with a regular minimum wage for waiters (California, New York, Washington, and a bunch of other states), and the other half averages $5/hr which is $7800/yr if you work 30 hours a week. Also there's cash tips that aren't reported on taxes. And like others have said, you're estimating $30/person at a steakhouse which is TGI Fridays prices.
Put that together, and you're looking at the equivalent of six figures pre-tax for 5 nights of work, with no email at night or on-call. Sounds pretty good to me.
In my area some waitstaff also make $3.50/hr because the company assumes they make tips. Some also hold all your credit card tips and give them to you on the paycheck...so it isn't all roses.
1. Most waiters don't get health benefits 2. Most waiters don't get retirement plans 3. Most waiters are at the whim of the restaurant managers 4. There's only so many tables you can turn in a shift, and tips average under 20%. 5. Most waiters don't get any PTO
Say you have a four-top that has meal service of $120 (booze tips usually go to cocktail waitresses, wine goes to waiter). An average section for a "good" steakhouse will have no more than 5 tables per waiter; otherwise service sucks.
So each table earns the waiter $24 in tips. With 5 tables, that's $120 per turn. High end steakhouses don't turn fast; again, the appeal is having a long, hearty meal. So maybe 2.5 turns on a good night. That would be $300 in tips. But then you have to tip out. Busboy gets $25 (helps you turn faster, helps with some service), dishwasher gets $10 (should get $100), hostess gets $20 (so your section gets sat promptly), and at least $50 for the line cooks who are the real stars. Now you're done to $195. That needs to be reported as income, so it gets held back by mgmt for tax.
You get 3 good shifts a week, and 2 crap shifts. After a week you've made $195x3 plus $125x2 for a grand total (pretax) of $835/week. So your gross is $44K. I'm ignoring the base hourly wage because it's usually nothing.
$44k isn't bad money. It's above the nationwide median, but considering all the downsides, it's not "a good living." If you get sick, tough shit you lose out. If the chef jacks up the menu, you lose out. And it's a young person's gig. People want their waiters to be young and attractive, not balding and showing grey hairs.