At really expensive places, they serve fewer people than at cheap places. (Fewer tables because more courses and other services, and each table is used by one group for MUCH longer.)

If you aren’t willing to pay for a meal, including tip, don’t eat there, eat somewhere you pay what you want to pay.

I wish we’d get rid of tipping entirely, and they’d just put the real price on the friggin’ menu, so it would be upfront.
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You know that waiters at high-end restaurants have fewer tables, and each table turns over only 2 or maybe 3 times a night. There is also a much bigger staff that shares the tip (or did you think the waiter gets to keep it all?).

After clogging up this waiter’s table for 2 or more hours and having at least 4 or 5 staff members working your table, you still want to pay the same tip as you would if you spent 30 minutes being served by one waiter at a diner?

As to whether the prices are inflated — The prices are on the menu; if you don’t like the price, leave.

In most cases, you are wrong about inflated prices when you consider that true fine dining restaurants need to pay for about 5 times the kitchen staff, a much more highly trained and paid chef and sous chef, higher build-out and maintenance expense, and dramatically higher food costs. But that’s not particularly relevant — since you chose to eat there in the first place, you chose to abide by the customs and practices that prevail. That includes not yelling, spitting on the floor, or stiffing the waiter.
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If you think about the facts that you were occupying a table for an hour or more… and divide the tip by all the people who provided service — the waiter, but also the busboy, the person who refreshes your water/bread, the matre de’, the bartender or wine steward… that $40 tip doesn’t go far.

You probably had a drink or two, a salad, soup or appetizer, main course, dessert, coffee, another drink? How many trips to the table did your server make to take these orders, deliver them hot and fresh, clear the plates, and check on you to see if you needed pepper, refills, etc? If that server provides high level service, he can’t cover more than a few tables — making each and every tip important.

However, I do think that 15% is appropriate anywhere there is table service, and 20% for superior service.

The choice of restaurant is tied to the ‘inflated’ price — were there linen tablecloths and napkins? Well-uniformed staff? Larger tables set further apart? A well-known chef? Really, you chose the restaurant for a variety of reasons — all of which can contribute to the cost of the meal.
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But i’m not going to pay extra for them to do their job!
40 bucks is a lot of money and how long where you there 1hr she made 40 bucks an hour off you alone how many tables did she have?

okay i don’t want complements when i do my job i get paid for only when i go above and beyond!
there for i treat complements like tips!
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Firstly, have you ever been a server? That may give you a better understanding of the practice of of food service and just how difficult it is.

If you go to a fine dining restaurant and the bill is that high, of course a waiter is going to expect a larger tip because the level of people coming should understand etiquette and tip at a high level; 20% is always great if the server has done a good job.

Ive found that working at a higher level restaurant provides you with more exposure to people who want things done right, and they’re mostly willing to pay for it. You should NOT think its acceptable to tip a waitress at a level you would if you ate at Ihop.

I work hard for all my tables and I expect for them to return the kindness and tip me for my hard work. I don’t think that people understand that as a server I only make $3.00 and hour.

If you can afford to spend $200 on a meal then expect to tip at that level as well: Who do you think needs to money more?
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