Just a few tips:
All chefs are insane - in a good way - Chefs are artists - respect the art of cooking. Be nice to the cooks & chef - in fact try to build friendship with the cooks - and respect their skills. Even if a customer says this is the worst food ever and the cook is terrible, don’t insult the cook. Let the cook know that the customer did not like the meal - but leave what the customer said in the front room, and if the cook says the customer is a moron with no taste buds, leave what they say in the back room. Always try to find a resolution to a customer’s problem that doesn’t insult the cook.
For example - if a customer complains that the soup is awful and too saltly - ask the customer if they would like to try another soup (if you have more than one kind of soup) or offer a salad instead. If the customer says no thanks, just strike the soup off the bill.
When you are bringing the soup back to the kitchen, let the cook know the customer found the soup too salty - don’t day “The soup was too salty - and the customer hated it - do we have anything that isn’t too salty?” - say “The lady at table 5 found the soup too salty for her tastes, and she would like ______ instead” - a good cook will then taste the soup to see if it has gotten too strong and a touch salty - and remedy it if necessary. (I’ve actually heard waitresses insult the cook like above)
You are the liaison or diplomat between the Kitchen and the Dining Room. Your job is to make the customer happy, but also you must keep the cooks happy too so that you can keep making the customers happy - because cooks get even. 
I’ve seen cooks who will place the disliked waitress’s order last - or forgot to put it out until it is cold so that a waitress always server cold food.
When customers complain - even if it is not your fault - suck it up - apologize and if you don’t have the authority to resolve the problem (refunds, striking orders off bills, etc.), say something like “I’m sorry, I will have to get the manager right away to help you with this”.
Watch the other wait staff too - they can either be friends or your worst enemy. They can steal tips, tables, and get you fired. Never steal a table, ask the other waitresses about each other, and ask them if they mind helping you while you learn, such as if they see your table has an empty water glass or coffee cup, if they are going past with a water jug - if they can help you. And ask them if it is okay of you do the same for them, once you are better. Never take an order for another wait staff - if a table asks you for something - let them know you will relay their order to their server - or if you know a certain co-worker is testy about other people taking tables - apologize, and tell that you’ll bring their server to them right away so they can order.
Smile, smile, smile - even if you drop something - or make a mistake. You can go into the kitchen and vent there - telling cooks about how terrible the customers are - and how rude and cheap they are - is very fun. As is creating derogatory nick names (I remember my old regulars - Pig face the professional liar and his wife - the gravy guzzler). Customers will be rude, and lie, and treat you like a dog - suck it up. Some people have no class. Pig face used to change his mind about what he ordered and flip out when I didn’t bring him what he wished he had ordered. One time another table caught him doing exactly that - and tipped me big because they had heard what he ordered originally and how he blamed me instead of admitting his mind had changed - and they were very vocal about his behavior - vocal enough for pig face to hear what other people thought of him. I smiled, and said nothing.
Carry napkins around with you - there will be times when the dish is so covered with food mess - there is no clean spot to pick it up when you take a plate away (such as the Gravy Guzzler’s plate).
Never push a customer to order faster - or to leave after the dinner is eaten. Watch the tables for subtle cues. Such as how people are sitting, and where the menus and their drinks are sitting on table - and you will learn to show up at the perfect time. When someone orders anything that may require condiments on the side - bring the condiments without them asking. If the dish could have a side such as gravy or dressing - ask when they order.
I worked in hotel waitressing for 10 years - and did both banquet service and dining room service. There is a difference between the service expected at a family restaurant. In an atmosphere like the place you will be working, you don’t need to be overly familiar to the customers and offer your name like a cheap family restaurant chain. People who are going to a place like your work usually fall into categories: regulars, romantic dinner for 2, and special occasions. Those having a dinner for two want to be left alone. The special occasions too - they want to spend time together - not with you. Some of the regulars will try to get to know you, and some of the regulars will expect to be left alone. Let the customer make the first move - they usually ask your name if they want to know it.
Memorize the menu, and try to get less dependent on using a paper and pen for orders - in a fancier place, pen and paper aren’t as acceptable - but while you are learning it may be okay. I was able to keep at least 20 orders (drinks, food, sides, special requests such as no onions in the salad, etc) all in my head at once eventually as well as remembers the specials, what we had run out of, the beers on tap, all the deserts on the tray, and which tables were in my section eventually. When I started I only took on tables order at a time and then brought it back to the kitchen right away because my work place frowned on pen and paper.
Practice carrying a drink tray at home - and practice carrying plates if they carry plates out (banquet service uses a larger tray and a stand so you may not need to practice with plates) - carrying 4 (3 in the right - 1 in the left - only holding bottoms and edges) is a perfect amount - any higher and you are really amazing.
I loved and hated waitressing - great people and good tips made the day worth while but sore feet and total morons were my bane.
