To begin with, I would like to state that I feel that ideally, a tip should be a little something extra, as a thank you for good service. However, the reality is that many people depend on your tips to make minimum wage. The This wage may vary a bit from state to state, but usually not by much. Granted, $5.15 and hour is not really enough to live on, but $2.13 is even more harsh. Technically, "Employers of "tipped employees" must pay a cash wage of at least $2.13 per hour if they claim a tip credit against their minimum wage obligation. If an employee's tips combined with the employer's cash wage of at least $2.13 per hour do not equal the minimum hourly wage, the employer must make up the difference. Certain other conditions must also be met." In reality, many restaurant employers do not make up for shortfalls in their employees' tips. There is, of course, debate as to whether a regular minimum wage for restaurant service employees would bankrupt small businesses, or drive prices up too high.

Like it or not, waitstaff depend on tips for their livelyhood. It is true that some people can make big bucks on a good night, but not everyone is that fortunate. Additionally, a run of bad nights can negate any advantage from the good ones. Many people simply do not understand how the tipping payscale works. It is not uncommon for a person to leave a $1 tip on a $30 bill, and think they are quite generous. Others will tip low for "lousy service" based on things that the waitperson could not control. The restaurant was too warm or cold, the wait for a table was too long, something didn't taste as good as it should, or a menu item was out. These things are usually the realm of the management and/or kitchen staff, yet the waitstaff bear the brunt of customer displeasure. Rude or incompetent service is one thing, general environment or cooking is quite another. This forum discussion features views from all sides of the debate. Particularly illuminating is the post by "Donna" (about halfway down the page).

If you are uncertain of how to tip: who, when, or how much; look for resources that can guide you in the etiquette. Around here, 15-20% of the total is the standard for waitstaff. What about bartenders, delivery drivers, cab drivers, hairdressers, valets....? Look it up!

One last thing. Stiffing a tip is pretty lousy. Stiffing a bill is downright heinous. Besides the fact that it is stealing, and therefore illegal, ponder who it is you are stealing from. Is it Denny's or the 3rd shift Denny's waitress that is going to have to pay for your meal? Think about it, chump.