The tipping ritual varies all over the world. Here is an article about the habits of gratuity giving all over the globe. In Europe, I love the nice even numbers on the menus and the “Service Compris” at the bottom of most menus. I know what I’m spending. It saves me from having to do math.
What’s your method of calculating tip here in Dallas? Are you a 10-percenter? 15? 20? Would you prefer it if we, like the French, included the service in the menu pricing? (Note: some places in Dallas already do this for parties of six or more.) Do you modify your tip percentage depending on the whether the meal is fine dining vs. fast-casual? Give me some tips.