I was at a fancy restaurant the other night, and it got me thinking about tipping (because, why wouldn't it?).
I don't at all understand some of the concepts behind tipping. Particularly, I don't see why tip amount is based on price of the bill. It's not as if service gets better as the food does. The following example illustrates my point: if Sally orders a $7.00 burger and tips 20%, and Tom orders a $25.00 filet mignon at the same restaurant, also tipping 20%, Tom will tip the server $3.60 more than Sally for the exact same amount of food. Yes, Tom's meal was of greater quality, but it's not any more work for the server to bring him his plate. The server doesn't deserve more from Tom, and it's unfair that society would berate him for not tipping more than Sally for identical service.
If it was commonplace to tip chefs, then this would all make sense. Better food often equals better culinary abilities, so a chef at a nice restaurant would probably deserve more. But, we don't tip chefs, we tip servers. And it's madness.
My only hypothesis is very elementary, and it's that a more expensive bill might mean more items served, which means more work for the server. But this hypothesis only holds weight if all items on a menu are the same price. What kind of bizarro world would that be?
Someone really screwed up with this concept.