At the Tipping Point? - When to tip and when to "Skip the Tip"?

Asks for tips are everywhere - and ever-increasing percentages. Have we reached at tipping point?

Diane Gottsman, National Etiquette Expert and Head of the Protocol School of Texas says that there are times and situations where tipping is discretionary and we can "skip the tip".

Other situations, like seated meals, are not discretionary. Gottsman says we should expect 15-20% for a seated meal - unless the service is exceptionally good - or really bad. These workers get gratuities as part of their compensation and should expect to be tipped.

Counter order takers are tips we can skip - but if there is a relationship between customer and server, a tip might be indicated. For example, your favorite barista that knows your order and remembers your name. Point of Purchase terminals that suggest tipping at levels in excess of 30% can be off-putting, and may be ignored, according to Gottsman. She says we should feel free to enter an appropriate amount (which could be 0%, or simply select "no tip") and not necessarily pick one of the suggested percentages.