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Message: <blockquote data-quote="Crothian" data-source="post: 6220214" data-attributes="member: 232">I tip based on service not what people make. What people make is none of my business just like what I make is none of theirs. There is a Sushi place a friend and I go to only at most 4 times a year. Each time the owner remembers us and we get amazing service. It is an expensive meal and I will tip upwards of 40% because it is worth it. But chain restaurants that I might got to once a week or every other week were the service is usually not as good especially considering I'm there when it is not busy so I tip 10-15%. How the food is prepared is a kitchen problem so I don't base the tip off of that but I will ask for a manager if it is under cooked or other problem. I know it is a tough job I was a waiter one summer and never want to do it again.  I reward the good ones.</blockquote>