This post is based on my understanding of tipping in U.S. restaurants. Possibly my understanding is incorrect. I have read that for visitors to the U.S. tipping can be a mine field.

Scenario: I go to an restaurant. Not Michelin 3 stars but a little up-market. I order a the steak and a $50 dollar bottle of wine. The service is good. I tip 20% of the bill. My tip is appreciated by the waiter.
A week later I dine at the same restaurant and order the same steak and a $200 bottle of wine but only tip the same as my previous visit. Today's tip is deemed to be insufficient even though the service is exactly the same as last week. How can one open a bottle any better?

This is all conjecture on my part. I have no idea of the reality. Maybe someone could fill me in on this example.

The reality is pretty absurd but, yeah, that's about it. How does it work in Australia?

edit: actually, if you think of the tip as a margin for handling, it's not really absurd at all.

I've always thought of this but never asked.
It seems pretty ridiculous to me.

It may be frowned upon by some people, but I never tip based on how much my meal may have cost. Sometimes I eat alone and eat something cheap but the server was always attentive, filling up my drink/whatever so I leave them a much higher tip than what my meal would suggest.
Sometimes I order something expensive and the server basically brings my drink and meal and isn't seen again until it's time to pay.
Am I going to leave a better tip to this guy than the other server that I only ordered a sandwich with in my previous example because this meal had a higher ticket?
In most situations there is no direct correlation between the level of service you receive and how much your total bill is.

Tipping is only a recent develop in Aus. It is not expected that you will tip but it has become increasingly common for tip jars for loose change to be next to the cash register in cafes and there is often a space on your credit card slip to pay a tip in restaurants.

Nothing angry about it. On the contrary, other people are getting angry at the science. Whining that it's not fair that someone else makes more money without considering the reasons why is like dropping your ice cream and getting mad at the planet for complying with the laws of gravity. "Stupid Earth! I hate you for ruining my ice cream!"

Where is the science in that?

Interesting. Is the hourly wage adjusted lower for wait staff? If not, it just sounds like a scam gaining popularity.

No, tips are on top of their hourly wage.

Anyone remember that scene in Reservoir Dogs in the beginning of the movie where they discuss tipping? Pretty interesting debate.

Bwahahaha

http://images.tapatalk-cdn.com/16/01...fc9ebc33ea.jpg

Oh, this explains a lot. Getting your understanding of economics from Wikipedia. Gotcha!

I'm not sure how I feel about the exception to our federal minimum wage but, like I mentioned earlier, it makes sense to consider how the waiter adds value to the products purchased. If I was a sales person making straight commission, I'd try to convince you to buy the $200 bottle of wine over the $50 bottle. I make more money and so does the establishment.

Do you tip more or less if it has the electronic self checkout things at the table like Chili's has started?