[sandlady]

I'm sorry, but complaining that Allen Iverson "only" left a $50 tip is a tad ridiculous. If everyone's spending $100 a meal there and the average customer is tipping $10 per meal, the waiter is probably clearing $300-$400 a day which isn't bad.

First, I don't believe you've ever waited tables before because the tips are split between the hostess, bartender, busboy and wait people. Second, if you have a large party, usually 6 or more, they usually occupy more than one table in your section, therefore, lowering the number of checks of which you're getting a percentage. If you have 2 large parties that think 8-10% is a decent tip for a large check...you see my point. BTW-more expensive establishments usually assign smaller sections (less tables) to ensure the customers never have to wait for anything--the 15-20% of a larger check will make up for the smaller number of customers. I think that a diner knows the expectations when he chooses to eat at a restaurant with service. If he doesn't want to compensate for the service, then he should go somewhere he can serve himself.

[riri]

And the upscale restaurants turn the tables over at a much slower pace. I worked as a waitress in many four star places in college. Some places I had to pull the meat out of the lobster, make banannas foster (yes, with a live flame!), dip fresh pineapple wedges into hot chocolate sauce to serve with the check, etc. I had a 3 table section and had to jump through hoops for the mostly miserable and rich (what's wrong with that combination?!) customers.