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My tipping is never dependent upon how much time I spend in the restaurant. I care far more about the quality of service and usually add that to the standard percentage of the bill. Conversely, I've been known to stiff the waiter/waitress if the service has been bad. An example that comes to mind is the service was so bad at one of the local establishments near my Alma Mater that I tipped a mere thirteen cents just to round out the bill to an even twenty-five dollars.
But if the service is good, I've been known to tip a good 25% to 30%.
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"There is no need to suppose that human beings differ very much one from another: but it is true that the ones who come out on top are the ones who have been trained in the hardest school." -- Thucydides
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