The ability to earn more tips is what brings better servers to the better restaurants. I've worked in burger joints like Johnny Rockets, at The Melting Pot, at a 4-star resort and lots of places in between. The bottom line is that servers in the nicer restaurants are expected to adhere to certain guidelines, like greet the table within 60 seconds, take drink orders within another 60 seconds, ask once (not over and over) how the meal is, wait an appropriate amount of time between courses (not drop the entree 2 minutes after salads are served), know how to open and present wine, and so on. I made as much money working at family restaurants as I did working in fine dining because the tables turn over more quickly at a family restaurant. I can't say one is easier than the other - it's not. I tip according to the service and I have tipped 100% or more when the check isn't very large for the very reason you ask your question. Though it would be nice to say that servers should get paid a decent wage by the restaurant owner, many servers don't want that. Why get paid $10 an hour for a 6 or 7 hour shift ($70) when you can make over $100. There have been nights I've made $200 and more, not often, but I wouldn't trade those nights for a flat hourly wage.