Listen, let's get one thing straight: tipping is a delicate art. You want to be generous, but not too generous. You want to be gracious, but not too gracious. It's like walking a tightrope over a pit of minimalist design.
For every meal, drink, and service, you should leave at least 15% of the price. Anything less, and you're a cheapskate; anything more, and you're a hero. It's a delicate balance, like walking on eggshells in stilettos.