We’ll Never Get Tired With Talking About Tipping

3. The percentage basis makes no sense
Did a server work less because I ordered a $40 bottle of wine than if I had ordered a $400 one? Should I feel a little bit bad when I’m a party of three on a table for four, as the waiter is getting stiffed on 25 percent of his or her optimal tip? Is it less hard to work at a roadside diner than Le Bernardin, where the check averages are approximately ten times higher? (Although that one isn’t entirely fair; a place like Le Bernardin is dividing the tip among a much larger staff).

Tipping in America! We love to talk about it. Elizabeth Gunnison Dunn’s piece in Esquire is the latest to argue that we should just get rid of tipping altogether.

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