I'm not no. I'm from Europe and I strongly disliking tipping as a concept because, as you point out, good services should be the default and any cost for that g

I'm not no. I'm from Europe and I strongly disliking tipping as a concept because, as you point out, good services should be the default and any cost for that good service should be factored into the prices. That said, I flipped on this recently. The above utopian perspective simply doesn't align with reality anymore. Higher tips simply do result in on average better service (be it genuine or otherwise) and do incentivise waiters to work for the customer rather than their employer. The latter has value too. Which waiter do you want in a case where the owner of a dodgy establishment is asking their waiters to push the fish that's about to go bad? A waiter living off of tips from (return) customers or the one that just gets wage from that employer?