Ah, tipping – the age-old debate that gets people more riled up than discussing politics at the Thanksgiving dinner table. Love it or hate it, tipping is here to stay, especially for our hardworking servers in the United States who rely on tips as a significant part of their income. It’s a topic that can raise blood pressures and eyebrows in equal measure.
So, here’s a juicy tidbit from the world of dining out that takes our tipping talk to a whole new level. Grab your popcorn and settle in as we dive into the drama.

Picture this: A woman, let’s call her Jane, and her husband, Bob, go out for a lovely dinner to celebrate his big promotion. The night is going swimmingly until it’s time to settle the bill. Jane, feeling generous, leaves a $10 tip on their $85 meal. Nice, right?
Wrong. As the server collects the tip with a flourish, she sneers and says, “Ten bucks? This isn’t the 1950s anymore, you know.” Jane is left flabbergasted, while Bob looks like he just saw a ghost.
“Excuse me?” Jane blurts out, her annoyance flaring up like a bad rash. “I think 10 bucks on an $85 bill is more than fair.”

With a dramatic roll of her eyes, the server doesn’t miss a beat. “It’s a standard 20% tip these days, cheapskate. Do you not know how to calculate that?”
Now, Jane is seeing red. Here she was, trying to give a decent tip, and instead, she’s getting a lecture in advanced mathematics. Her patience snapped like an overcooked spaghetti strand. “You know what,” she says, channeling her inner dragon, “with that kind of nasty attitude, you don’t deserve a tip at all!”
In a move that could make a hawk proud, Jane snatches her ten-spot right back off the table, leaving the server’s jaw practically on the floor. What followed was a tirade of insults from the server that turned diners’ heads faster than a celebrity sighting.

Eventually, the restaurant manager had to swoop in like a knight in shining armor to escort the still-berating waitress away. With their evening well and truly soured, Jane and Bob made their hasty exit, tip-less table behind them.
Jane reflects on her heated response with a mix of indignation and the tiniest sprinkle of regret. Sure, maybe she could’ve kept a cooler head, but after being treated so disrespectfully, one might say the server wrote her own gratuity obituary. However, as inevitably happens in these scenarios, she’s now in the midst of a fiery debate with friends and family about her hot-headedness.
In the end, Jane concludes that treating a customer with such smug disdain deserves nothing more than a swift tip retraction. After all, in the wild west of tipping, respect is a two-way street – and nobody likes a one-way ticket to condescension city!