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My typical lunch spot is a "carry your own tray" type place where I fill up my own soup bowl, pay at a register, grab my own silverware, and bus my own table. They ask for a tip on every transaction. I don't tip there and know the staff very well.
When I get take out pizza and salad that I pick up, usually tip a couple bucks. For delivery, if there is no additional fee, around $5-$6.
When I get take out Sushi/Chinese/Thai/Indian I tip around 10%. That stuff requires a bit of packaging and multiple containers. Doing it right is worth a tip.
Bartender gets $1/drink. Barista gets $1/order- sometimes 2-3 drinks per order, but one might be drip.
At a full service restaurant, you used to be a good tipper if you tipped 20%. 15% was adequate. Then restaurants imposed a "service fee" in lieu of tipping. That more or less turned the whole concept on its head. The last restaurant I ate at had a 20% service fee added and a 3% "kitchen gratuity". And the bill still had a space to include an extra tip.
It's frankly getting completely out of control and is no longer related to service. It's a tax on whether you are paying attention or not.
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"Rust never sleeps"
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