JACKSONVILLE, Fla -- Tipping is such a confusing thing. Who do you tip? When do you tip? How much do you tip?
Think about this. The fastest growing part of the restaurant business are what as known as quick serve places where you don't have waiter service at a table. But instead, you go through a server line.
So often there is a tip cup or tip jar at the register. Do you tip there? How do you decide? You go to a coffee shop, the barista who makes your coffee. Do you tip him or her?
Well, there are no easy answers to this. One area that has become particularly tough is at a sit down restaurant, where people are used to expect 15% as a tip. Today in many cities, it's common for people to expect 25%.
Here's my deal. I don't buy any extras when I eat out. I don't buy a drink or dessert or anything like that. So what I do is I tip more to compensate for the fact that the waiter is working just as hard not bringing me as much expensive stuff.
You use your own best judgement and for the going down the line thing, I don't know. What do you do?
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