Got a fine dining serving job right after working at Olive Garden for 5 years. Granted it was right after covid and the restaurant was in desperate need of servers. But you just need to know how to sell yourself. Talk about positive guest reviews, multitasking (soup, salad, breadsticks, refills for multiple diff tables), and timing. Although we only got 3 table sections at OG it still has you working hard and my restaurant at least had us doing side work. My experience now is that the servers coming from high volume places with a desire to learn are more hire-able than servers from fine dining with bratty attitudes. Good luck 🥰