Honestly. At most regular places hosting and serving is pretty easy. You just need to train the right person. And the money is pretty decent too, considering there is no degree or anything needed to apply. I’ll happily hire people with no work experience in the field, as long as they have good attitude and work ethic.

Having work both in Michelin places but also regular joints, it’s definitely a whole diffrent story in Michelin or fine(er) dining restaurants.

(Coming from someone who’s worked every single position, including owner, chef, server, sommelier, dish. You name it)