It used to be so simple. You’d start with a 20% tip and either add or subtract, depending on the service provided by your waiter or waitress. Some people are big tippers, some are tightwads, but almost everybody has a system.
Nowadays, though, the tipping lines are getting blurred. In some stores, the credit card machine will ask if you want to provide a tip to the clerk who merely rang up your order. Punch the tip button and you feel like you’re just throwing away money. Press no and you feel like a cheapskate and the whole moment becomes awkward.
We want to hear your thoughts on the whole matter of tipping and how it has changed over the years. Instead of crumpled one dollar bills and loose change, leave your comments in our tip jar by writing Mark LaFlamme at mlaflamme@sunjournal.com or call 200-1481.
Send questions/comments to the editors.
Success. Please wait for the page to reload. If the page does not reload within 5 seconds, please refresh the page.
Enter your email and password to access comments.
Hi, to comment on stories you must . This profile is in addition to your subscription and website login.
Already have a commenting profile? .
Invalid username/password.
Please check your email to confirm and complete your registration.
Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.
Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.