Let me say right at the start that I have no problem with tipping for good service and probably err on the generous side. However, it seems to me that things are getting a bit out of hand in New York. To start with a local sales tax, 10% ?, is added to the bill - could this not be included as VAT has to be in the U.K.? But then many restaurants we visited show "suggested gratuity levels" of between 18% and 22%. All this makes what starts out as being a reasonably priced meal quite an expensive one.
Do the staff actually see these gratuities? Or are the owners using tips to make up the basic pay of their staff? Will we soon be paying extra for the chef to cook the meal?