Tipping: What to leave...
Got into a bit of a debate yesterday on the above subject and I know Sass & I have discussed it on many occasions, so I'm asking the forum:
What is the correct amount to leave for a tip for resturants/bartenders/bellhops/etc.?
To me, it seems like there's no uniform system for the correct amounts. Many people say different things. I had a co-worker once who actually had a laminated wallet sized scale that showed what to leave based on the amount (I wish I could find a copy of that somewhere on the net...if you know please leave a link to it)