20% in restaurant, 10% take out.  bad service gets half that (and lower as it gets worse).  I use to read waiterrant.net, so that is why I tip on take out as well.

And I have tipped higher for outstanding service.  Once (it was an important date with my soon to be wife), I tipped 50% for outstanding service (and it was).  They really made the date go well.

I average 15% when I tip. I usually try to eyeball it by rounding it out to avoid getting change. I also question why I should tip someone for doing what they are paid to do when it does not require one on one service such as a waitress. I usually leave my loose change at places like Dunkin Donuts but it's because I don't want the change in my pocket (too much noise), it's what I do at fast food places with the donation boxes a well. But the people in Dunkin Donuts are not necessarily going out of their way to provide me some kijnd of excelent service like waitresses do. I mean, they serve my coffee, put a lid on it, pack me a donut and charge me. To take it one step further I get pushed over for the customer behind me, that takes the one on one away from it. It's not like they ask me if the donut or the coffee are good and if I would like something else. Just pay and move out of the way.

I believe tipping is for people who go out of their way tio make your experience better. Places like Dunkin Donuts and other places where you have to get the stuff yourself and the interaction ends there should not be included in the tipping list. Delivery should be tipped if they get it really fast to you.

  This is what I mean.   I understand tipping the server who actually gives you service and usually is paid a food server minimum way below minimum wage but the counter worker who is at least getting minimum wage or maybe more and not providing an additional service, I don't understand why they should get a tip.  I also see tip jars at the food court at the mall and I don't think I've ever received anything but the bare minimum as far as service goes at those locations. 

So explain tipping for take out.  In general, you pick it up from the bar tender.  They're not serving me a drink, they're taking my money and giving me my food.  I'm not trying to be ugly just trying to understand this concept. 

I guess some places do the bartender route.  Most places I do have wait staff that is relegated to that activity.  And that can vary as well.  When I call (or go on line) ahead and are given a time when I can pick up my food, I do not want to wait when I get there (if there is a lne, I am not demanding or impatient).  That is what gets them the tip.  There is a lot less work involved than waiting a table, but their promptness and courteousness are worth rewarding, so I do.

And when I say take out, I do not mean McDonalds.  But places like Appleby's to Go.

I have a sister who is a waitress (now at the only 5 star restaurant in the city), plus a Brother and BIL who are GMs of chain restaurants (they worked their way up), so the occupation runs in the family.  And that I guess makes me more sensitive to tipping than most.  I know how much they count on it, and how they get stiffed more often than one would think.

Tip is depend on service. If they are giving me good service and everything is nice there. environment not noise. Then tip must be good..

I like the tipping system, because it gives money into the hands of the people who are doing the work.  It lets the consumer receiving the service decide how much it was worth.  I tend to tip 20%, higher for good service.