A good waiter is a highly skilled professional, they are an essential part of any outstanding dining experience. I put a wonderful meal way above a fancy cocktail. I don't really give a damn about adding a complex cocktail to a dining experience, I might have a Side Car or a bourbon at the outset of a big feasts and maybe a nice port to finish but I prefer a crisp clean lager with my food.

I size up my waiter first thing, tell them what I've got my eye on and ask them what they suggest. If I like the cut of their jib I pretty much just sort out the few things the suggest that I try. I find that most the great meals I've had were when I've put myself at the wait staff and kitchens mercy.

This shit doesn't happen at a TGI Fridays, but the roll of a waiter is different at that kind of joint.

A top waiter isn't fighting for shifts, they've generally worked the same schedual with a few changes for years if not decades. This is somewhat outside the scope of your comment but holy hell i love a great professional waiter.

Lots of in between in the profession but I've known some waiters who make me come back to the same mom and poo diner week after week.

As bartenders go, the quality I admire most in one is efficiency. I mostly drink burbon and a back, I want a bartender who remembers what I order has it in front of me at the top speed. I expect that a bartender should be proficient in all the traditional cocktails and not much more. There are a few places I'll go for exotic drinks but in general most bars would benefit from getting the basics done fast and strong. Every bartender should have a selection of stupid shots cause when I'm on a tear I like it stupid.