yatt: why do we tip based on food costs?

[dolph]

if i go to a restaurant and order a $30 steak and a $10 glass of wine or a $5 salad and water, why should i tip $8 for the first meal and $1 for the second? am i getting $7 more in service?

*before anyone starts, i have been a waiter and can therefore speak from experience, that usually the smaller a cheque is the more attention they require and they leave a smaller (proportional) tip.

 

[Howard]

Usually the duration of service is proportional to the length of the meal, which usually depends on the number of items, which translates into the cost, which is what you were asking about in the first place, I think.