One thinks that the real purpose of the "server" is to upsell the customers on these items- they are salesmen for the restaurant. Their secondary purpose a lot of the time is to clear the plates- a busboy. This is NOT service. Good service is a person quietly and unobtrusively watching to see what you need and quietly getting it. Instead this is all the nonsense about "Hi, I'm Constance and I'll be your server tonight". I could really care less about getting to know them or what their names are. Its a service job.

What I've never quite figured out is, how much should I tip at a buffet? The servers aren't taking my order or bringing my food, but they do bring drinks and take away used plates.

You are one of those who tips like crazy because you remember how much money you wanted to make when you were a waiter. Its a bad system in that it puts the customer in between the manager and the employee, and uses guilt to get extra money for a server. Most servers are really bad. They want to talk. They come up and butt in to ask you dumb questions while you are having a conversation. I think a good server, if there are any left, can see on their own if you need more water, or if you are looking around to get someones attention. The server is NOT my buddy- their job is not to entertain me- its to attend to my needs. The order of the day is to disrespect the customer's time and attention by butting in when not needed, and disappearing and looking the other way when the customers do need something.

If I get good service I tip generously. As a business owner I have often wondered how it is the food service industry can expect tipping to compensate their staff?

They hire them, train them, discipline them, set hours for them, set rules, direct them on them job, provide equipment, provide finished product. By any stretch they are "Statutory Employees". But in the restaurant business the owner doesn't pay this labor cost, the tipping client does.

In almost any other industry to have the client throw an extra 20% at you to soften your labor costs is unheard of.

I have always thought that the standard of service is set by the owner or manager of the restaurant, and its the job of the employees to meet that standard. I dont want to get in the middle of that negotiation. Pay the employees (all of them) what you need to in order to get the service you require. That being said, I think servers make way way too much money for what they do with this tip system. The standards of service are currently determined by the servers- depending on how much tip they think they will get and how many tables they can control. The customer and the manager are pretty much left out. I live in Las Vegas and we have buffets here. I NEVER tip at a buffet just so they can get me something to drink. I get my own food, and can just as easily get something to drink (buffets are moving towards this model now).

To me the server makes a big difference in the meal, particularly since my wife has to eat gluten free.

I regularly "overtip" if the service is good. It is just a little money to me, but often more significant to the server. I also find this offers me vastly superior service in places we frequent.

I have infrequently gotten very bad service to the point I don't tip, but I have sent a message that way a few times.

It is a way to send a message, and a small price to pay to be treated better.

First up the Federal and State Govts love this idea. I have tipped in cash. The servers have a choice on reporting the earnings. Restaurants want appetizers, cocktails, wine and deserts sold. Or upsold. The higher the tab the bigger the tip. Where is the incentive to do this? Isnt this bad for profits?

I tip because I have worked as a waitress and I know the wage structure for that job. Good service deserves a good tip. In Europe, however, I learned that I should leave smaller tips because the minimum wage is much higher. I left a cab driver 20% once in Spain and his eyes almost popped out of his head. Someone had to tell me that was not normal. I think this is also why Americans equate Europe with bad service, if they don't need the tip then why try?

I should qualify. db is not ever going to apply to be a diplomat. :)

I am a generous tipper as well. I was a waitress throughout college. I gave excellent service. Often there were bosses behind the scenes yelling and screaming. I absorbed that and made sure my clientele had an amazing dining experience. I still do that....irony

I am a generous tipper, for two reasons. One reason is that I see these people working hard, and their good service is of value to me.
The other reason is that women are often bad tippers. I went to a dinner once with 3 women, and I was the only one who left a tip.

have a daughter who made her life until she found the ASIII movie to work on as a waitress. They do not live off their salary. they live off of their tips. Trust me, they know how to get those. So, if someone chooses to stiff their wait staff without good reason-do not plan on coming back to that establishment. carry on

If a restaurant includes the gratuity through salary or automatic billing item, then I don't leave a tip.
I figure that the staff has negotiated for their compensation.

However, most places do not do these things.
When at these places I do tip.

As a younger man, I've worked as a waiter and before that, a busboy.
I've been on "the other side".
So, I always tip.

I know that this is off topic, so I apologize in advance.
A lot of times perceived bad service is the fault of the cooks, not the waitstaff.
If the cooks are slow, incompetent, or overwhelmed, the wait staff suffers.
The cooks, however, are paid much more than the waitstaff.

Although sometimes it is the wait staff's fault.
But, I find it easy to tell the incompetent and the rude from someone's who's having a bad day.

That said, here's a real "tip" if you want great service.
Be nice to your wait staff.
Engage with them.
Joke with them.
If appropriate, engage in some harmless light flirting.
People enjoy enjoyable people.

If your wait staff like you, the service will be better.