FWIW, if one's foodservice experience is bartending, you are given significantly more license to stand your ground and kick people out. Legally defensible license to do so. I genuinely enjoyed bartending most of the time, especially when it wasn't a high-volume place.

When it's at a bar/grill restaurant, if you and the cook don't run tag-team being bad-cop on every table that gets weird to spare the server staff, you're doing it wrong. You are a weapon to be wielded. A 6-top often loves the suggestion that someone not getting a tip is a mutual villain making drama and that the server is the only person making magic happen against all odds. It's theater, right? You provide dinner and a show.