Restaurant Tipping: Changing the Custom

For many decades restaurant guests have "graded" servers on their performance, tipping typically upwards of 20 percent for great or exceptional service. However, many people do not perform this custom leaving workers high and dry. Due to the occupation, employers are not mandated to pay those employees minimum wage, assuming tips will cover the remainder of their salary. An article found in the NY Times September 4 2013, Leaving a Tip: A Custom in Need of Changing? the author writes diligently about the topic. The article proceeds with interviews of several of NY restaurants attempting to change the norm, including a "service charge" for every table. 

Personally, I always leave a generous tip regardless of the type of service received. However, designating a specific amount through a service fee is not acceptable. It is up to the consumer to determine how much the waiter/waitress time was worth. In a system where everyone must earn their dollar, this occupation should be no exception.