So why should I give more to my waiter at commanders palace than I give to my waiter at parrains when I'm asking for the same service but just on different price levels?
Waitstaff at fine dining restaurants have memorized the flavors, vintage, taste, and description of literally HUNDREDS of wines. They taste every product on the menu as they get added to it. They learn several nightly specials with in-depth details of ingredients/cooking methods.
If waiting tables at a fine dining establishment was easy, everyone would do it. Shit, I'd do it. But it generally takes months of learning the menu/wine/etc., practicing with other waitstaff, bussing tables, etc.
Bottom line, IMO, is that as long as you live in America, you should adapt to the tipping practices or move to Europe where they don't tip. Yes, it sucks that you have to tip $10 for a steak and could tip $2 for a burger from the same server. But it's how it is here and until it changes, you're only fricking the server over it. They certainly didn't create the standards.. they simply work there.
The "get another job" shite is such a cop out, IMO. They have that job because it's good money because luckily, more people know how to tip correctly than people who don't. It won't stop them from thinking you're an a-hole and giving mediocre service in the future though. I can't tell you how many times I flat out walk past someone as they ask me for another [FREE!!] drink because they didn't tip me for the first 1-2 I brought them.
Personally, going to a bar/restaurant and being recognized and served before everyone else because they know I tip well is worth every penny. There are 4 bars/restaurants in my rotation off the top of my head that do this for me. It makes the trip there more enjoyable.