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?
Minimum wage in Western Australia for a server back when I was one (15 years ago) was $22.50.
I worked my way up through restaurants to high end cocktail bars. My last casual job before I moved to salaried management paid $37 minimum to the bartenders. Salaries range from $65k for bar/floor manager to $90k for venue manager.
The one corporate owned bar I worked in liked to promote from within so if you were there long enough and worked your way through the management roles you would eventually work up to area manager then corporate roles earning $125k+. That wasn’t for me though so I left that before moving up.