This really sums it up well as is evident by the posts on this board. I was a server in high school and college at both a franchise run of the mill restaurant and at a country club. At the franchise, I made $2.32/hour (ouch) and I like to think I was a very good server - I busted my butt and made decent tips in return, but much of "my" poor service was a direct result of the kitchen and the bartender - if they were slacking, I unfortunately was the one who was penalized with a low tip (even though I still had to give the bartender, hosts, and runner a percentage of my alcohol and food sales, despite what my tip ended up being - and all other workers in the restaurant made a much higher hourly wage so unless the customer complained to the manager and the manager said something to the bartender/kitchen staff, it never phased them - sigh).
Tipping is a very subjective subject (whether it's for the server, bell hop, mousekeepers, or a taxi!) and having worked in "service" for a good length of time (and trust me, I was raised to expect and deliver excellent customer service always) I usually tip well, but I have friends who will never tip more than $5 at a meal, regardless of where they are or what they ordered. I feel it's a personal choice how much you tip (albeit for the server, frustrating in some case) and it's not my place to say anything to my friends - I just split the bill in this instance and if the service was good, I tip a bit generously.
Sorry to rattle on - I think both "good" and "bad" tips are just part of the business, but in the long run, it usually evens out. Tip what you feel is appropriate, but keep in mind that poor service is not always the fault of the server and it's always best to try to talk to a manager if it wasn't a good experience - or if it was a great experience! Trust me, good feedback is always welcome too!
