When receiving service, such as at a hotel, dining out, etc. what do you consider ”good service” worthy of a generous tip?

While I am of a camp that tips 20% in a restaurant, 25% or more for excellent service, I don’t tip housekeeping at a hotel at all.

Table serves that merits a higher tip is attentive but not intrusive, not overly familiar, and prompt but not pushy. I like my plate cleared when I am down with my meal, but give me a pause; I don’t want somebody swooping down as I eat my last bite. And I don’t want the check when the plate is cleared, but I don’t want to ask for it after two cups of coffee.

This conversation

Proper food in my belly and little to no hassle or screw ups = good service. That gets double the tax on my ticket. Average service gets a little less.

Friendly and competent, so that I can enjoy the meal without worrying about outside issues. If something is wrong, they take proper steps to fix it.

Probably like 95% of table service falls into this category.

In a restaurant good service basically consists of the waiter have a pleasant disposition, good knowledge of the menu, and a basic understanding of food (if I say no dairy they should know what that means). I like to be asked if I want more drink, with the exception of filling my water glass, unless water is scarce where you live. I don’t like a second big glass of Coke brought over if I don’t intend to drink it. I don’t like to waste. Once served they should check back within a couple of minutes if anything additional is needed like condiments, another plate, anything that might have been forgotten when the food was served. The waiter should scan her tables often so a patron can easily call for his/her attention. Anything they can see is incorrect on a plate is their responsibility if they do the serving. If I ordered Coke no ice, the ice is their responsibility. I actually don’t reduce my tip because of it, but when right, the tip might go up. If I want no cheese on my salad, they can see if the salad was prepared correctly. They can’t see if the steak was cooked correctly, so that is the kitchen.

Hotels I like to encounter employees who are smiling and patient and happy to answer all my questions. I like when a hotel lets me request any special needs or wants on the reservation and the hotel succeeds in meeting them. Room location, extra pillows, extra blanket, etc.

I am all about personality first and am very understanding that wait staff have no control over many glitches and delays in the kitchen.
If a wait person can banter with me, has a great sense of humor, presents as I present in a cheerful and friendly manner I am willing to overlook delays in service and other modest mistakes. If one is going to be involved in serving the public you better have a personality that shines a little more brightly than a stale bread stick.
If you have a flat and unexpressive personality go work in a mortuary. lol

I want to be engaged and even entertained by my wait person.

MUch like @jleslie. Friendly, checking in every ten minutes or so, pampering me & smiling. Big tip earners.

Just to clarify, not checking in every ten minutes. Checking within two minutes after the food is served, and looking over towards the table constantly. Approaching the table the waiter should observe what is going on. Am I almost through with my dish? Am I eating off of a bread plate, because no one brought me an extra dinner plate? That sort of thing. They need to think a little.

The rhthym of the dinner hours is not divided into equal sections. When I arrive I expect to be asked my drink order within a few minutes of being seated and told any specials of the day, or the specials can be told right before ordering, but I like the lead time better. Orders are taken and then you might not see a waiter until the first course is being served, unless drinks are low and need replacing. If the food is not coming out ofnthe kitchen within a reasonable time frame I expect the waiter to acknowledge it. Meaning, they should apologize for the wait and reassure us the food is coming out soon, or let us know it might be another 20 minutes. Thennthe food comes, water checks back quickly if anything additional is needed or screwed up on the plate, and then leaves us alone while we enjoy our meal. If I look up I should be able to catch the waiter within a couple of minutes of seeking him/her. Plates get removed when we are finished (I expect waiters to know that fork and knife in the 4:00 position means I am dne eating, but they still should ask if I am through before picking up my plate). The waiter should not bring the check until I ask for it, but there are exceptions to that rule. Diners, places like Denny’s, busy deli counters, all ok to bring the check before I ask for it.

Less than brilliant service is still service.

If you don’t wish to pay for service stay home and have a date with your microwave.