> I learned it’s better to deprioritize that table and pay the normal amount of attention to everyone else. Better for those all to tip at a standard rate and give them a good experience than to let one group drag down the whole floor.

The correct business response is to petition management to staff more accordingly so that no table has to be de-prioritized (going by the book on customer service)... Also other measures can be taken, like stocking napkin dispensers and condiments on tables so that trivial requests don't over-burden staff.

Applying attention rules to customers is a hallmark of bad customer service environments, while people are already paying a set price on the goods and/or service a restaurant delivers that should be planned for by management properly. A bad customer service environment only serves to ruin business.

If we create rules like this for how to deal with customers, based on assumptions about them, it can also wrongfully reinforce bias and discourage customers from returning which often drives even some of the most popular businesses (Denny's for example) down.

Management too often plays the training tape for employees without reading their own training book properly.