h/t: Daily Kos
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Always Question Authority 
Always thought it was a master stroke of the foodservice industry to get its clientele to pay its workers directly through gratuities. That way, if business is slow, no labor cost. The way to get to get pay increases for your employees is to was to slowly ratchet up what is expected in terms of a gratuity. In other words ‘shame’ the diner into a 20% or greater tip while deflecting attention away from the slave labor wage paid by the restaurant owner. If you can’t “afford” to pay your employees a living wage, there is something badly wrong with your business model.