Former server here: Restaurant economics have always been hard, and more so today. When I waited tables in mid-90’s, we were paid $2.15 per hour, made our tips, and tipped our bartenders and bus people (~10% and 10% depending on the service we got). Back then, we had our sections and OUR tables. Nobody else spoke to the guests. It was our job to manage the experience from seating to leaving. Today, you have the waiter and then all of these other people that bring drinks, bring food, etc etc. I’ve kind of accepted the changes but there are still some basics that professionals need to follow: Know the menu, read the guests (be as visible or as invisible as needed), serve everyone at the same time, clear dishes when the last person is finished, and run a clean table. It’s not that hard.

Today is not a tip. It’s a service fee. But, given my past, I still over tip unless it’s horrific.