At my local independent coffee shop the practice is that the baristas pay no attention and start working on your order as soon as you get to the tip screen so there’s no pressure to assign a gigantic tip. They also have much better beans than Starbucks, to the point that the founder of this shop spun off the coffee bean sourcing/roasting into a separate business that he continues to manage and now is the supplier of beans for every independent coffee shop for a 50 mile radius