Where to begin?

I don't have a problem, in theory, with a tip added for large groups as long as it's printed clearly on the menu. If nothing else, the larger the group the longer the meal, and fewer chances for a server to make tips on that table in an evening. Getting a zero on even one 3-hour table can make a difference. Here are my issues:

- What is a large group? Is it really 6 people? That's a family, not a large group. Plus, if its 3 couples and they split the bill, isn't that really 3 groups of 2? Like you, most of us don't expect an auto-tip for 6 and then we're confused (see next point).
- It isn't always clear on the check. Sometimes it will say service charge or something else. Is that going to the server/staff? If not why is it there, and do I tip or not? To add to the confusion, I've occasionally seen a restaurant with an auto-tip policy on their menu not actually implement it on the check.
- It better not be more than 18%. I'd actually argue it should be 15%. Certainly allow people the option to add more if they wish for good service. I'm not in the camp that believes tipping starts at 20% regardless of service, even though I typically tip 20% (often on the bottom line after tax amount).
- That 18% shouldn't include tax or other charges.

The real bottom line though, is that its time to get rid of tipping in restaurants. After years of international travel, I truly felt that I got better service in the US because people were working for tips. But now there seems to be an expectation that a server will get 20% and anger if they don't. The service incentive is gone. Raise the price of the meals and outlaw tips.