<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by anonplz:
... it can indeed be appalling, the practice of tipping. Recognizing that, it's a shame that's what's expected, but it is, so I tip.
...
I happen to know career waiters who take their jobs seriously, professionally, and are expected to manage in a pinch, fill in when others are sick ...</font>
I think that anonplz and I agree on many points. The tipping of restaurant waiters and bartenders has a long history in the US. It is also expected by the IRS and other government agencies (Labor, etc.)
Also, at pricier restaurants, the service tends to reach a quasi-professional level. I would not call most of these waiters 'non-skilled', although I understand what that previouis post alluded to.
The 15% rule is of course a guideline. Bad service should not get 15%. And truly outstanding service should get more. Also, comments (good and bad) to the manager can be very helpful insofar as they speak to other people, beyond what the tip states (usu. only to the waiter.)
The topic of cleaning services is probably where anonplz and I disagree. I feel that regularly-paid employees do not warrant a gratuity for standard work. If I have a party in my hotel suite -- I'm thinking of two hospitalities that I hosted this summer -- of course I give something to the cleaners/ housekeeping.
I sense that many posters here also agree that the tip jars and outstretched hands in traditionally-non-tipped jobs -- lounge attendants, shop owners, etc. -- are not appropriate venues for gratuities.