I have a problem tipping based on meal percentage. It takes a waiter/waitress the same time and
energy to bring me a $20 steak meal as it does to bring me a $7 hamburger. I try to tip on service and if the service has been outstanding, then there will be an outstanding tip, if the service was average, there will be an average tip. If it was mediocre, there will be a mediocre tip. With both the first and third options, I also leave comments on the bill on why I left the tip that I did.
As far as bar service, I can't see tipping $1 because a 12 oz beer was opened and handed to me. If there is extra effort for a mixed drink etc, I understand - that takes knowledge. But I don't go to bars much, in fact, the last bar I went to that had a doorman (bouncer) was in Dec 2006 in Atlantic City.
