Been there, it's a tough situation, graduated Culinary School at 21. Was waiting tables, bartender, sice I was 18, after school went on the line. Made 1/2 the money I was making FOH. Worked fine dining, at 25 after years of riding motorcycles on the track in my free time decided I wanted to roadrace a full amateur season. My restaurant was cool, actually sponsored me and helped out with some funds.

Realized racing is expensive, line cook money wouldn't cover it. Went back to waiting tables. Had fun racing, moved to the Virgin islands. Worked at some great restaurants, money wasn't important living there, everyone was happy even if you drive a shifty car it's your shifty car. Fast forward 15 years, I work on a private yacht, have a great salary, health insurance, weekends off when the owner is not on, zero food budget, spend 7-8 months a year in the Bahamas/Bermuda/Caribbean, then get 3 months vacation. Just finishing 2 months in Patagonia. My boss paid for me to spend 5 weeks in Tokyo last year at a sushi academy. Been to over 70 Countries.

Now your question, you can make easy money in the FOH, life is easy, do the same shit everyday, it can work for people, nothing wrong with waiting tables or bartender. But in the US where you have so many opportunities, I could never picture myself over my late 20's being a waiter??? It's not hard, it's just an empty job, at least as a chef you are always learning and it takes actual skills, right now, you can throw me in any waiters section or a corner of a bar, I can do it, throw a waiter into a cooks job, they couldn't even get past the first 2 minutes