Tipping was once a straightforward gesture of appreciation for exceptional service, but more recently, it’s become an expectation in almost every transaction involving prepared food. Quite frankly, I’m officially over everyone grabbing at my pockets.
To be clear, I regularly tip anywhere from 25 to 200 percent, so it’s not that I am cheap or don’t believe in tipping. What I don’t believe in is overtipping for minimal service and shaming people for not tipping excessively. As someone who served tables—and worked nearly every other restaurant job over a 12-year span—I’m here to release you from the guilt of leaving a dollar or two when circumstances call for it.
