Ok, I'll fall into the trap, why should the guy admit he's cheap? Why can't the owner/operator of the restaurant admit they're too cheap (and immoral) to pay their staff proper wages and needs to extract more money from the diner?

That's what I don't get... why not build the cost of wait-staff into the food like they should? Why mark it separately and then try to pin the guilt trip on the customers if they don't "leave enough" for the wait-staff. Tipping is really a North American (and more rampantly an American) thing. Now we're also starting to see service charges...and the people who don't read their receipts often tip on top of that.

Ugh!