I got to the restaurant early where some friends and I were having lunch. I about to ask the waitress if there was any fruit-flavored teas, e.g. peach, when friends of her's at another table got her attention. She immediately went over to them and had a conversation lasting several minutes. She eventually came back to the table apologizing saying, "I got distracted". All I could say in a very irritated voice was, "Yes, I noticed." She received a tip of $1.87 from me.

And by the way, tipping has a racist history: [motherjones.com]

And if I get really lousy service I will leave two pennies on the table. No jerk, I didn't forget to tip. But it has to be really lousy service.

I always tip the 20%. Rarely lower, but it has happened when the service was bad enough to affect the pleasure of the meal. I know what it is like to get shafted on a tip. I also ask if they actually get the money, because sometimes the boss takes it. Also, give it directly and say it is a gift so they don't lose it to taxes!

In the UK 10% is the generally accepted tipping rate. Service charge is not usually included in the bill. 20% would be considered too much.....I may give 15% but it would have to be superior service. Some restaurants have a container for tips at the till and the tips are shared with the kitchen staff, others don’t. If I pay by credit card I never add it to the bill, sometimes they ask if you wish to do so, but hand the tip to the waiter/waitress in cash.

I've heard people say Don't ip the tax. Sort of makes sense but maybe it is cheap. Definitely requires a little more hassle.
Does one tip carry out ?

I travel internationally often. To my knowledge tipping the server is only common in the US. I've found service is often similar everywhere. I always tip around 20% because it's expected. I don't find better service due to tipping. As with most service whether food service, having your tires changed or department store help. I believe good service is tied to corporate culture. What is expected of their employees. I also feel the cook deserves at least as much credit as the person bringing me my food. Every business should be considered a service. When I go to a certain tire company an employee runs out to my car in the parking lot before I can get the door open. They won't accept a tip I've tried. Tipping in the food industry is really a bonus to the restaurant business owner. It allows the business to pay minimum wage instead of a living wage. BTW I'm a small business owner.

I tip based on the service I get. It isn't automatic.

I consider myself a generous tipper. For good service, it can be between 20-30%. Once in a blue moon - 40-50%.

However, I still tip on SERVICE. Occasionally, it's only 15%. Rarely, it's 10%. If the person deserves less than 10%, that calls for a talk with a manager.

I never tip less than minimum for the faults of the kitchen, availability of an item, or lack of management and staffing.