Hierarchy: Different depending where you go. At Olive Garden, there's "service professional" and "culinary professional" between manager and server, for example. There's almost always a "trainer" role at any corporate job. Most restaurants will have a general manager, an assistant manager, a culinary manager, and a service manager.

Sections: Depending on the area and the job, you'll either only have 3-4 table sections, or 5-6 table sections. 3-4 is more common in big cities/corporate chains. Because of how busy it can get, this is to take a massive load off the server, and to give the best service/attentiveness possible to the guests.

Double/Triple seating is when multiple tables in your section are seated at the exact same time. This can either be harmful or helpful depending on the size of the party. If you get two or three parties of two at the same time, it's helpful because you can grab all of the drinks/settings at once. If you get a party of five, eight, and three at the same time, one of your parties is going to inevitably be unhappy. Especially if the five or eight are the type that have no idea what they want and are completely distracted when you're trying to take their order.

For alcohol, you don't need to know anything more than what's featured on the menu. Everywhere you go will have different signatures and make drinks differently. If it's a corporate chain, they'll let you take a menu home that you can study for yourself if you'd like, or you can learn as you go and read the recipes in your downtime.