As we are discussing auto-tipping, and I remain completely on topic here, as before, can someone please describe how the default percentage in the US (and certainly for the auto-tip places) has crept ever upwards, from 10-15%, to 15% as standard, and in recent years has advanced to 18%. In Manhattan anything less than 20% now seems to invite sour comments (presumably this is all part of the "great service"). This is despite menu pricing advancing faster than inflation.

With all this money sloshing around unaudited, it is no surprise that those around the edges have muscled in on the action. Restaurant owners and managers skimming tips added to the check, sometimes considerably so. Backroom staff now wanting a cut. The supply of employees falling into the hands of those who expect a kickback. This is all obviously easier to do where the tip is automatically added. I have always had the practice of paying the main check on a credit card, then giving the tip in cash. This is a UK practice which appears to be very much appreciated in the US, I can assure you; you can't do it with auto-tipping.

In answer to the point above about poor table offerigs or poor food being nothing to do with the server and therefore not grounds for reducing the gratuity, now that in so many places the rest of the personnel expect a cut of the tips, including the host and the kitchen staff, then the tip represents all standards of the overall service.