Since ours in the US is generally a percentage of the bill, people in expensive restaurants can make more. Do they work harder? Do they have fewer tables so less checks are tipping? 20% tips on 5 hundred dollar tables is $100 every 60-90 minutes, but shifts are usually only a few hours. So maybe $3-400 for a 4-5 hour dinner shift? In a diner you’d are probably half that per table but for more tables and faster turnover. What’s a good wage?
Min wage, of course, like any other entry job. Not that I think it’s “enough” or that they’re properly compensated for their contribution, because the profit is almost always split amongst those who have never worked for it, but in Western Europe it’s a “livable wage”, IME. For instance, you can rent a studio apartment in the center of Marseille for about 500 euro, and min wage is like 1400 for 35h/week. With the “prime d’activité”, which is some money the government can give you for having a job, you can get an extra 250-100 euro. It’s manageable (without kids ofc)