I go anywhere from 0.9 qt/lb with like a barleywine when I sparge a ton and boil longer, up to 2 qt/lb with a lighter beer. Average is anywhere from 1.3 to 1.8 qt/lb for "normal" strength beers. For the most part, it really just doesn't matter much. It doesn't directly impact efficiency or attenuation or body or anything else you can think of. At least not until the biggest beers like barleywine, where at that point you might want to sparge as much of the sugars out as possible to keep your efficiency up. Maybe. Up to you.
Mash ratio just really doesn't matter all that much in my experience. Huge gravity beers might be the only real exception, IF you care about sparging and boiling longer to maximize efficiency. Or take the hit.
I guess I'm starting to repeat myself. I'll say it again... no, I don't need to. Seriously though...
Mash ratio really doesn't matter. Play with it and see for yourself.