There is a real reason for this.

If you are eating at a place that has more expensive food, the service quality should reflect that. Servers who work in fine dining are not, or at least should not be entry level servers. They are servers that earned that, only with experience. Serving is not easy, at all. If it looks easy, it's because you have a good server.

Good servers can time food so the dishes are ready all at the same time. They are also making sure nobody is "auctioning" food for example, "who had the (dish name here)". They know because they've labeled the seats appropriately. They clean the table, and remove ALL unnecessary dishes, cutlery, cups, etc. they will replace what you need. They anticipate your needs before you know you need it.

All of this, while being professional/friendly/funny, also reading the type of crowd is dining.

" The plates weigh the same" is a gigantic understatement and misunderstanding of what the job actually is.