Nick Perry argues you should tip big at the start of your meal, not the end. Put down $20 before you order and signal more is coming. You'll jump the line and get better service because you've shifted from regular customer to priority.
Never ever tip your waiter at the end of the meal, cuz by then you already lost your leverage. Most people think a tip is a thank you, that's why they get treated like everyone else. In my world, a tip is an investment. The moment you sit down, slide 'em $20 and say there's more coming. First, your table gets noticed, then your food comes out faster. You're not a customer anymore, you're a priority. My mentor told me, reward people while the sun is shining, and they'll stay loyal in the storm. Treat every person like they hold a door to your future, because one day, one of them will.
