Wow, this is very much a North American perspective on gratuity. Here in Australia, and many other places in the World, “tipping” is just not an issue. In fact, I have often had my “tip” returned as it is considered bad manners to leave money for wait staff here. These people have no need to beg for tips, because the minimum wage here is the highest in the World.
This creates a number of issues for food and drinks establishments. Firstly, pay for all restaurant staff can be as high as $52/hour on public holidays, and about 1/2 that on weekdays. Many restaurants simply close on those days because they cannot realise any profit. If they do open, there is a surcharge for patrons. Expect to pay $100 minimum per person for a simple meal on any holiday, if you can find an open restaurant. Also, the service is adequate at best, or appalling. Who cares; they’re still getting over $400 for a regular shift, without tips. In fact, self-service is becoming increasingly popular for restaurant owners here, much to the detriment of eating out. Of course, you can get a special meal at the 5 star hotel for $200+ each, but if the big table of Americans next to you is ordering lots of top shelf wine and 3–4 courses of food, you’ll definitely be neglected, because the waitress will be hoping for her 15% on that $2000 tab.
Is this the dining experience you want in the USA?
Personally, I think working for tips is a great motivator for wait staff. However, I also believe that the bar/restaurant should have a very clear policy of adding a minimum tip to every patrons invoice, including takeout meals. The individual patrons can then add more for exceptional service. Also, the “back of house” staff, including bus people, bar staff, and dish washer should get a Percentage of takings paid by the restaurant owners, linked to how busy the restaurant was.
Form a Union and solicit your legislators. It’s the American way.