Percentage tipping makes absolutely no sense anyway. I'm sure a server at a low-priced restaurant works just as hard as a server at an expensive restaurant. It's roughly the same job, the menu prices are just different. The cost of the food on the plate doesn't make it more difficult to bring to the table.
I always, always have poor service at japanese places. On thursday we went to a sushi place, a nice one, not the all-you-can-eat kind. I was thirsty so the second I got my water I guzzled it. It remained empty until we got our bill. She also got part of my order wrong(the entire reason I wanted to go there was for their tuna belly nigiri) and gave me some shrimp thing. They get in their ingredients fresh daily, so occasionally they run out of certain ingredients before the end of the night. By the time our entrees came and I noticed my tuna belly nigiri was not present, they had run out of tuna belly.
We also had to remind her repeatedly that we had ordered tempura, and that didn't come until the people we were dining with had already left.
I kind of expect that though, just because the language barrier can be confusing and it's likely the serving customs here are different from japan. That's probably the only time where my tips won't really reflect how I felt about their service.
On new years eve we went to a fine dining place, and I was extremely annoyed that the drink I ordered the moment we got there didn't come until desert(we always have 3 courses, so that was roughly about 1.5-2 hours later). I kept giving the guy the benefit of the doubt, thinking that surely my drink my coming and I shouldn't bug him about it. And that maybe hot chocolate was somehow really difficult to make, so I didn't say anything. But my SIL, a champion complainer, asked the guy about my drink when our appetizers came, and again when our entree came. And both times he's like "oh yeah it's still being prepared." Really? It takes 2 hours to make hot chocolate? Even from scratch it doesn't take that long. I could have ran over to starbucks and it would have been faster.
I actually think our server was drunk. When we wanted to leave, we couldn't find any employees. The bartender was gone and all of the servers were gone as well. We had to actually go into the kitchen to find anyone so we could pay our bill, and they were all in there drinking alcohol and eating. That place has extraordinary food and their prices reflect that, but their service is often poor. So I really hate tipping based on percent there. I definitely don't feel like our server earned that $200 tip at all. Sorry but I don't think the kind of work this guy was doing justified a $200 tip for 2.5 hours of work. That's like what veterinarians make. Or psychiatrists. People with medical
I'd rather tipping be based on amount of hours they spent serving you rather than the amount of money your food cost, because the price of the food is so irrelevant to the service you receive. Plus you have those people who order something cheap and then spend 3 hours drinking free coffee and taking up a table, so that doesn't seem fair either.