Usually 20-25% unless the service is inexcusably bad (like 1-5% of the time, and even then I’ll tip like 15%). I’ll typically approximate 20% and round up to the nearest dollar, then maybe add a dollar or two. I remember 15% being standard with it being acceptable to go down to 10 or up to 20; 18% was sorta my standard at the time, and I’d only go as low as 15%. I’ve only ever asked to speak to a manager three times that I can remember, and both times were due to what the kitchen sent out to me. I still tipped fully to the server since it wasn’t their fault. I was a chef for years, so I know how stressful it gets back there, but there’s still no excuse for the dishes I’ve sent back. There’s usually an offer to cook something else, but if I’m sending food back it’s because I don’t trust the kitchen to send out food that won’t give me food poisoning.

Tipped minimum wage here (and therefore all tipped wage) is $2.17/hour. I believe that these businesses should be forced to pay proper wages, but stiffing your server doesn’t achieve that. These people are on their feet running around for hours and they usually don’t have enough support or leadership to do their job as well as they’d like to, and then they’re too exhausted and broke to study or work to break into another industry. We’re gonna have a lot of 30-50 year old servers living paycheck to paycheck until their knees and back give out. I’m down with tipping an extra couple bucks so they can get some Dr Scholl’s.