>I'm hard on servers that don't do their job. All they have to do is at least acknowledge that you're there (even from across the room) not that you're there until they're good and ready to come to your table. I also tip 30-50% depending on the level of service (I worked as a server when I was younger, so I know how it is). My great tippers never wanted for anything. They got service before standard customers.
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>If the service is poor in my eyes, I usually call them over and ask them if they want to be our server. I point out that there are many other restaurants that will gladly take my money, that I tip well, but demand top notch service. If they say they can, I stay, but expect great proactive service. If they can't, I talk to the manager and find somewhere else.

Dude, I've seen you call for the manager 30 seconds after we sit down :)