Nine kinds of room. Each one is a particular configuration of the nine drivers, and once you can see the configuration you can read a venue you have never worked in — including one in a segment not listed here.
Read these as structures, not as rankings. There are no figures in this lesson because a segment does not have an income; a specific bar in a specific city with a specific schedule has one, and you work that out with the method in the previous lesson.
Fine dining
High check average, low volume, and a large support staff behind every guest. Tabs carry food and wine as well as drinks, tipping is by percentage, and the percentage is applied to a large number. Volume is capped by the dining room's seats and turns.
The tip-out is correspondingly deep, because there are many roles to pay: runners, bussers, hosts, sometimes a sommelier. Much of the bar's work is service tickets for the floor, which means your income is partly a function of how well the servers sell.