And it's funny how disconnected from reality that underlying notion has become - here an author/waiter claims (with studies to back him up) that tipping is often uncorrelated with quality of service, having more to do with how well the waiter reads the customer and how the customer wants to be treated (whether with friendliness, aloofness, sarcasm, etc.). Certainly if service had much to do with it, the diner near my house (slogan proudly emblazoned on the servers' shirts: "Service With A F* Y*") wouldn't still be in business, let alone thriving

At this point I basically think of it as another example of the "unbundling" craze. The restaurant bill pays for the establishment's food and expenses, tip pays for service, and only for truly atrocious service would I consider stiffing the server. If I don't want to pay for table service, I'll find a place that offers counter service or eat at home. It's really not that hard to figure out.