Ate at an upscale, if not quite fine dining restaurant with a party of four. There were a lot of small missteps that shouldn't happen at that price point (not knowing who ordered what, leaving the apps plates on the table til actually serving the entrees, handing food across the table, serving a beverage by reaching across another diner and almost putting a sleeve in their food, not clearing empty glasses....). Only the slow appearance of salads and oysters could have been at the kitchen end.
The manager came by to see how things were. I told her. Said they were all little things, but they added up since there were so many. She actually thanked us for bringing this to her attention so she could make sure it didn't happen again and then took a number of items off the bill. She was, perhaps, overly generous in the discounts as it took the bill from about 170 to 110.
Normally we tip in the 20% range. Service like this would generally get less from us. When we get a discount, we always tip on the full amount. But the discounts are usually either a coupon or an issue with the kitchen. My father-in-law paid the bill so I'm not sure where the tip actually ended up. But how do you tip if the discount is because of the less than optimal service?