With all the controversy now with tipping in the USA, while I am not against tipping, I do have a question about it. Why is the amount of the tip based on the amount of the bill? In other words why should the tip be higher for a $100 steak as compared to a $15 hamburger. The server did not provide any more service for the steak as compared to the hamburger. And why would a hard working excellent server get a much lower tip in an inexpensive restaurant than a so so server in an expensive restaurant? It seems to me the more fair way would be to calculate tips based on the number of people being served at the table. The more people the more time and work the server would need to be compensated for. Just wondering.