Originally Posted by pompousjohn

Most mid-range restaurants will only alot a server 4 or 5 tables per shift, maybe 6-8 for an experienced one, or an average of 12-16 simultaneous customers max.

If a table of 12 people comes in, he has to handle them exclusively and cant take any other tables in order to give them the attention they need. Usually a group that size will not be in any hurry to leave and camp out awhile, effectively making that waiter's entire shift or a good portion of it a one-party affair.

If a waiter could normally make 100-200 a night hustling a larger group of higher turnover tables, and has to spend all day with one big table who then decides to leave a couple bucks or nothing, they are gonna be pissed. They are going to be one of the restaurants stronger servers or they wouldn't be trusted with a "bigtop" and they are going to have some pull with the manager because they are one of front of the house team's stronger players that likely picks up a lot of slack for noobs and trainees.

So that's why you get "gratted" in large groups.

As to whether it's difficult or not, note that most people that are past highschool and college age are also done waiting tables, the physical and mental demands are pretty high and are not inline with the minimal rewards. It's not a job for lazy people, at least not in decent restaurants, its more a job for people with a lot of energy who haven't figure out how to better capitalize on that energy yet.