OK....is it still 15% or is it de rigeur nowadays to tip 20% as a standard base tip?
I grew up thinking that 15% was the proper tip and have always tipped such for a perfectly "average" dinner service. More and more often, I am encountering in the media that 20% seems to be the minimum tip as long as nothing disastrous happens during your meal.
I've tipped 20% often for great service and don't mind doing so, but I see it as excessive as a general baseline to work with.
So, am I being a cheapskate or is this a case of restaurant workers trying to make something real by repeating it often enough?