I serve at a restaurant that for dinner would be in the $$$ spot. I would say that if I have a table that has drinks, appetizer, entrees, and desserts, or even just drinks and entrees, that’s a lot more work than breakfast. We have to go through the specials, soups of the day, seasonal beer taps, recommend appetizers and desserts, and just provide personable service. I tend to get 20% about 75% of the time, last Saturday I had two 30%ers. When I work Saturday breakfast, people order eggs and coffee and that’s all they want from you as a server. Sunday brunch is much boozier and friendlier.

It’s not to say that small diner servers don’t bust ass, it’s just all about the hustle and getting the money shifts.