Here on the east coast, we have two kinds of restaurants--table service (where you tip the server) and counter service (where there is no server). In our travels to NM, specifically in and around Albuquerque, we've been surprised to encounter many restaurants that are a hybrid of these formats. We just don't have restaurants here where you stand at a counter to order your food, but a server brings the food to your table, checks in with you to refill drinks, etc and cleans up your table. Please tell me what is the convention for tipping in this kind of restaurant. Do you leave a tip of 15-20% like you would if the server took your order in the first place? Is there a different rate of tipping for this "intermediate" level of service? This system makes it awkward to put a tip on a credit card since you'd have to decide on the tip amount before you actually receive any service.
Please educate me.