Tipping truth

I understand the lesser tipping amounts/percentages, but let’s face it: Servers are earning an hourly wage to do just that — serve (“Econ’s tipping point,” Nov. 22).

Tips are an incentive to servers to be extra polite, extra attentive and prompt with orders. Most workers do not receive tips at their jobs, so in one sense, hospitality workers should be thankful for any tip whatsoever.

If their service was excellent, then their tip should reflect it. I myself am a 20% tipper, but when I’ve experienced poor service, 20% goes down to 10% or even less.

Bob Eagleson, North Bergen, NJ