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Article on a San Diego restaurant that didn't accept tipping but added a service charge of 18% instead. The switch from tipping to service charge led to improved food, thanks to happier cooks that were paid more. Business improved and the restaurant was making more money than before, when it practiced tipping.

If New Deal legislation had been enacted in the 1930s requiring people to tip waiters 15 percent of the total amount of their restaurant bill, we might have been subjected to the following debate today: Repeal Advocate: Don't you think we ought to repeal the tipping law and let each person decide for himself how much to tip a waiter or, for that matter, whether to tip at all?

This article shows views on tipping from both sides: patrons and servers. It includes the expected percentages of tip, as well as suggestions when it comes to bad service (as opposed to leaving no tip).