Whenever you buy a drink or pay the check at a restaurant, you face that awkward choice. What do you tip? Leave a dollar in the tip jar? Or do just add a flat 20 percent? Or should you make it 15 percent to express your displeasure with the slow service or food that wasn't really hot enough? Will the waiter get what that means? Or just take you for a cheapskate? Tipping presents many dilemmas - so many in fact that food expert Elizabeth Gunnison Dunn says we should just scrap it. In fact, one restaurant in San Diego abolished tipping and had great results.
Elizabeth Gunnison Dunn, food writer
Prof. William Werner, College of Hotel Administration, UNLV