Originally Posted by RebelR

The only problem is that if you eliminate tipping, you remove the control of the restaurant patron. The restaurant pays the server more, which raises the price of the food you are paying for, and now an extra 17% is now on your bill, which you have no choice but to pay.

I think the system works fine, and I've never had any issue paying a tip. Even when service is slow, having come from restaurant background, I realize that there are circumstances beyond the server's control, and am more forgiving for certain things, while harsher on others. As long as the server is doing their best to rectify the situation, I can wait. But if the server is apathetic, or generally disinterested in performing their job, I lower the tip to around 10%. Quite often those servers are paying out door staff, kitchen, bus boys etc a specific portion of their sales, so stiffing them actually costs them money to serve you.

As for the Prima Donna issue, there's nothing wrong with pride in your job. If you are good at what you do, and can back it up. That's something that I think the Euro Waiters have over the ones in North America, over there it's a profession. Over here, its something to do while waiting for your other career to take off, or while you are in school.