I have to ask, why are you tipping 10% before the service is extra good? I'm really against the idea that the company isn't responsible for paying their staff properly.
Setting a baseline of 10% just says to me that the restaurant owners can just pay their staff less. And if the server is having an off day or just didn't meet your particular standards then they're losing money.
Setting a baseline of 10% just says to me that the restaurant owners can just pay their staff less. And if the server is having an off day or just didn't meet your particular standards then they're losing money.