We've all been there, faced with the check at the end of a great restaurant meal, attempting to do math to figure out how much to leave in gratuity. Some diners see tipping as a way to reward servers for a great experience, and some restaurant staff make a great living off of gratuities. And in most states, restaurant owners don't have to pay their staff the full minimum wage as long as tips are making up the difference.
But others abhor tipping, saying it's the restaurant's responsibility to pay its staff, not the diner's. And what about the employees in the kitchen? Some high-profile restaurateurs, like Danny Meyer of Union Square Hospitality Group, have done away with the practice. But is it all rosy in the "Hospitality Included" world?
As a restaurant customer, how do you feel about tipping: hate it or love it? Read our special report on tipping, and let us know what you think.