How do you tip at restaurants, and why do you tip that way?
I was at lunch today with a business associate. At the end of the lunch, we debated the tip that should be left for our waiter. Though our waiter was decently observant about refilling our drinks, they did sit empty for a couple minutes each time it was drained. No real biggie. What got us was it took almost an hour between our salad and meal with the total time from sit down to stand up over 2 hours. Now, we have to assume that this is the kitchens fault, not his. We finally decided to tip low (8%) because he never let us know where our food preparation was at.
My standard tipping rule: If they keep my glass refilled, it means they are paying attention to me and I will leave between an 18% and 20% tip.
What do you pay attention to, and how much do you tip?