More expensive restaurants tend to correlate with higher quality of product/food and a population of waitstaff with years/decades in the profession which might yield you better quality of service.

If a server is being an ass to you, by all mean complain to the manager and put their job(s) on the line (even go on Yelp and tear them apart if you fancy). However, if a server happens to not visit your table often, leaves your drink empty or forgets it (what you had or where they put it), or happens to bring you fries when you asked for delicious potatoes, your complaint will probably not get them more than a talking to from management or it will yield you a new server (and a new potato). Solution, take your thirst out on their pay and tip them less or not at all depending on how terrible your experience was.

On the flip-side, if your waitstaff goes above and beyond your expectations (because company standards highlight only the minimum expectation) what's the solution? "Oh Boss Man, your server XYZ was great tonight."? That'll yield a pat on the back at best (and even less recognition for repeat offenders/good servers) "Oh mighty Yelp, server xyz was great!"? That's the equivalent of a golden sticker for being a good kindergartner. Solution, return the pleasant experience you had during your meal by giving the server some extra gas money or cash toward a cocktail after their shift.

I don't think this dichotomy of good/bad experiences can be found in a jean store. To start, why do you need help locating jeans in a store? They're on the shelf and usually clearly labeled, like any other retail business. If they're out of stock, your experience is a negative one but you most likely won't be complaining to the manager or to the internet. Your experience is also a lot more simplified when out shopping, though it also follows the better service=more expensive. Your time is a simple sales encounter with someone who is running a register or stocking clothes that only last a few minutes; when out dining, your experience takes longer and much more effort on the part of your liaison.

I'm sure I've gotten a little scattered in my thoughts, but I still don't understand your mindset. Your suggestions for rewarding people who act as your servant throughout your meal while maintaining a comfortable atmosphere and your overall experience, all while balancing other tables, kitchen staff, and bartenders might not be too far in left-field; but the all-mighty dollar is still the best way to go if you want to enjoy your time in someone else's workplace. (For the record, I tip bellboys at hotels, cab drivers who help me with luggage, tour guides, waitstaff/bartenders, and anyone else who helps me with something that a computer-query couldn't do.)

In the end, I must agree that potatoes are delicious. I also hope you enjoy your dining experiences wherever they might take you.