How do you tip when you have good food, good servers but terrible service — and should we go back?

Here's what happened. We arrived on time for a 7 p.m.
reservation and weren't seated till 7:15 even though the table was
empty the whole time. Then we waited another 10 minutes and still had
not seen a server.

Finally I flagged a passing waiter who said "this isn't my table
but let me help." He was cheerful and knowledgeable as he helped us
order dinner and brought the first courses. We were ready for a second
bottle of wine as we started the main course, but no servers were in
sight for at least 20 minutes. Finally a different server asked if we
needed more wine. We pointed out that our entrees were finished and
said, "we did, but not any more."

Our server eventually returned and said "I understand we missed
a chance to sell you more wine. Sorry, I was back fighting with the
kitchen."

So how do you tip in that situation? A bad tip seemed unfair
because the server was good when he was there, but a good tip seemed
unwarranted because we waited so long (which was probably a
staffing/management issue. We thoroughly enjoyed the food, the
atmosphere. What do you think about going back?

That's an interesting question that hits on several issues we often
face as diners. Repeatedly surveys show that good service tops food in
determining whether patrons return to a restaurant. And obviously
there's a tug between the two elements here.

There's also a management issue at play. It sounds like there are
several conscientious servers on the floor, but I still think the main
problem is with the server assigned to the table. Even a harried waiter
could have stopped by the table and explained the situation. Most
diners I know are very understanding when they know what's going on. In
this case the server didn't do his job, either in communication or
execution.

I would have given a lower tip because the service wasn't very good.
I'd probably give the restaurant another try, because there are
obviously some good servers on staff.

I'm also all for letting
the restaurant know there was a problem with either a letter or an
e-mail. A restaurant worth your patronage would appreciate this type of
feedback. How the management responds will really help to answer the
question of whether you should return.

By: Michael Bauer