Service Charge

I strongly dislike places that set your gratuity in that manner. Even for large groups or catered events. If they bill it, it's not a gratuity but part of the bill.

Most menus list the fixed gratuity if they have one so you should have had some notice somewhere that you might have missed.

In the US, wait people are paid according to a state wage scale. Because the servers' wages are augmented by tips, the standard non-tip minimum wage does not apply. I am retired now, and I have not waitressed in about 15 years, but in the state where I live, the minimum for servers is somewhere between $2 and $2.50, at the present time (I worked for $1.90 + tips) -- well below the minimum for workers whose incomes do not depend on tipping. Looking at this, one might be inclined to gasp...and declare how terrible that is, and how can anyone hope to live on, or better ones self on such a puny income. The fact is, however, good servers in good establishments with good clientelle, typically can earn $15 to $20 an hour in tips alone, or even more. However, a server's shift is only 4 t0 5 hours, rather than an 8 hr day. I was never dissatisfied with the tips I earned. Some things were more important to me than the money. Good working conditions topped the list, and I was most comfortable in restaurants with a family atmosphere where kids were people too.
As to a "service charge" being added to the check, rather than depending on the appreciation of the customer: There are some customers that you absolutly know won't leave something decent. Fortunately, these are few and far between. There are many more people who would leave much more than the arbitrary percentage determined by the restaurant, and added to the bill. I preferred to take my chances with the latter, even in the case of large parties, and was seldom disappointed. Now, however, the trend is toward "no separate checks for parties of 6 or more, and gratuity will be added to the bill" .
Something that disturbs me more than adding the tip to the check, however, is the large number of servers who 'get personal' with the customers, in order to increase the tip through sympathy. "I'm a struggling college student, single mom, unemployed husband, sick mother...whatever...". Please don't misunderstand..those are all situations deserving of compassion. But the customers do not deserve to be 'played' with subtle hints or, in some cases, downright overt attempts to beef up the tip.

Lisaanne, do you know how this 'service charge' is distributed? Is it divided amonst all the restaurant staff, so a portion would go to the kitchen workers, some to the servers and restaurant host. Does the owner/manager claim a percentage for himself?, or does the server get it all?
Besides having 'regular' waitress positions, I also worked from time to time in catering, as part of the wait staff. It is expected, even in the higher-end hotels and catering halls, for the gratuity to be added into bill, usually 15-20 percent of the bill (depending on the venue and type of event). Most customers expect this, and they are okay with it. However, what the clients do not know is that this money does not always all go to the wait staff. They are often fortunate if they receive even half of it. Increasingly, management has been viewing this money as additional revenu for themselves. The sales agent, the catering manager, the head chef, and the maintenance manager (oversees setting up and taking down tables & chairs...and does not touch one himself, sic.) all want their piece of the action. Never mind that they already are paid very high salaries, and some of them commisions as well.

So it seems you are catching up with Europe and including the service fee. Anywhere you go in Europe whether it's a restaurant or cafe, service is included in the bill. 10% sounds very low though. In Paris, Italy, and Greece I have seen it 16% or more.

Pros: You don't have to worry about and calculate tip.
Cons: The server might not be inclined to give good service because the tip is already guaranteed.