For most of my life, there has been a tipping disorder in this country. Too many of us were undertipping those who served us and depended upon tips for their livelihoods. At times, servers in restaurants would be stiffed receiving a paltry tip when they deserved more. In general terms, increasing a tip from 15 to 20% means much more to the server than it does to the patron. Other occupations such has hotel workers, airport porters, cab drivers, tour guides, bartenders, valets and food deliverers – to name a few – depend upon the generosity of their customers. Traditionally, a tip was a reward for good service. Indeed, this provided an incentive for workers to perform well. Better service led to better tips. We now have an entirely new strain of tip dysfunction in this country. Tipping is no longer tied to service and has become an expected surcharge from classes of workers who heretofore would never have been eligible for a tip. A few years ago, would a tip be consi
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