I usually leave $1 plus the change that I get back from the bill in tip jars for pick up orders and cafeteria style restaurants and $2 per person at the table for buffets if the "waiter" does a good job of keeping used plates clear and drinks full, if they only clear plates $1 per person.
I tip 20% on bill rounded up to the next whole $1.
Since it has never happened for me, I can't imagine a waiter providing service worth 40% of the bill, particularly at an over-priced chain like Ruth's Chris. But Omaha is a meat cutting town, so locally owned steak houses are more the norm. Small town restaurants in cattle country usually have good beef too, otherwise people who know beef wouldn't eat there. Dude's in Sidney, NE, is a case in point, great beef and fresh, not frozen, mountain oysters too.
