We had another Slater and Marjo debate this morning, this time over tipping. Tipping, we all know, is the voluntary act of leaving an employee gratuity, (extra money), for services rendered.

Now, when to tip, even when a tip option is presented, is highly debatable. For example, we have all seen the tip jars at your local Dunkin' Donuts or other fast food establishments, or perhaps during a credit card transaction an "add tip" option may pop up.

Marjo, biased from working in restaurant business for so many years, leans toward tipping most of the time, I, on the other hand, believe the tip craze has gotten a bit out of control.

At what point does an employee's hourly wage or salary not suffice the job description? Tipping restaurant servers and bartenders or any other "tipped employee", is obvious. Even then, however, it is debated whether or not you should tip on the amount before or after tax. Leaving 18-20% or a minimum of five dollars seems to be the standard.

tipped employee engages in an occupation in which he or she customarily and regularly receives more than $30 per month in tips. An employer of a tipped employee is only required to pay $2.13 per hour in direct wages if that amount combined with the tips received at least equals the federal minimum wage. - U.S. Dept. of Labor.

Some may consider me to be "cheap", but I absolutely do not feel bad about not leaving a tip every time the option is presented. I did come across a tipping guide that may clear up questionable etiquette. It's a good baseline of who and who not to tip and how much.


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