I have mixed feelings about tipping. It is the responsibility of the employer to pay decent wages and not expect their customers to do it for them. I also refuse to tip a percentage. Why should a waiter who brings me 2 eggs over easy get a smaller tip than one who brings me an expensive steak? It's the same amount of work. I tip a flat amount regardless of the cost of the meal. If it is comes to only 15% of the bill, it can become 20% if they lower the prices of the food.