[Williams]

I love all the articles that "teach" you how to tip, and explain why it should be 20 to 30%. The articles also explain how you can only withhold a tip or reduce it under extremely limited circumstances, like never getting your food at all. I tip and I know all about how the waiters, etc. depend on tips. But pretending there are "rules" is nonsense. There aren't.

[Shermy]

I love all the articles that "teach" you how to tip, and explain why it should be 20 to 30%.

I love how tax payer subsidized NPR is wasting our money on such an inane story. What, now they're shills for the restaurant industry?

[LanPB01]

I follow a formula to determine how much of a tip I should leave. I start with the assumption that they will get 15%. Then, using a complicated system of fractions, decimal points, and a decoder ring, I take that number and multiply it by what I consider the waitresses "hotty" quotient. Yeah, I'm a pig.

[Still Thinking]

I complained to someone when the customary tip percentage started going from 15% to 20%, and the person replied that since everything was getting more expensive, the waiters deserved a raise. I tried to explain that since the tip amount is based upon a PERCENTAGE of the cost of the food that if "everything is getting more expensive" that would include eating out and that the waiter would be getting a raise even if the PERCENTAGE was constant, and that if the percentage was raised, he would actually be getting a raise that was larger than the change in the cost of living. I don't think I convinced him.