I start with 20%, and assume I'm going to get good service. As the meal goes on, I start deducting for slow and poor service. Like when our table of 6 is out of drinks, we need more chips and salsa, and we are trying to get our waiter's attention, and he's too busy chatting up the waitresses, glances over finally, then ducks behind a wall in hopes we didn't see him slacking off. He's not getting 20% of a good bill.
I'll tip more than 20% for exceptional service.
But I say this. A waiter/waitress that EXPECTS a good tip, even when they know they've performed poorly should wake up and realize that better performance means better tips. and yes, unfortunately, there are those cheapskates that don't tip well (my father for 1, grrr) even with great service. Of course, in my father's defense, he's probably going on the old rates, where 10% was standard, and 15% was exceptional. Heh.
If I perform poorly at my job, my review sucks, and I either get fired or I don't get much of a raise. Waiters and waitresses get performance evaluations after every meal. So if you perform poorly, expect to get paid poorly. (excluding the cheapskates, dasm them)
If a waitress comes back to me like this case, and even admitted she was slow, I would explain why she got the tip she did. If she persists, or has an attitude, then we get the manager involved, and she gets nothing.
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