It takes no more effort to deliver an $80 steak dinner than a $20 McDonald's dinner yet for one a tip of $16 is expected and for the other a tip of $4. Assuming both restaurants are the same distance from the customer's home, why are we tipping based on the price of the meal instead of the effort of delivery?
@divisionbyzero because waitstaff and back-of-house are chronically and grossly underpaid, and the whole economy of food preparation is based on competence and skill. Those that work at top restaurants have earned bigger tips.