Having worked in the industry as a bartender and a cook I understand that the wait staff deal with a lot of rude, ignorant, and terrible customers so when I go out my tip scale starts at 20% and works it's way up and down from there, and is never affected by hotness. If I have bad service the tip will drop down closer to 10% (although on a couple occasions service has been so bad I ended up about 5%), and if it's good it can work it's way up to 25%.
If the food is great I tip the kitchen outright because every kitchen I've ever worked in, and that's not many, gets about 1% of food sales in tips (If they are lucky) while having to do all the dirty gross bitch work no one else will do.
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