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The question of tipping — how much, who, on what — is one of those things that never goes away and can incense seemingly calm individuals into frothing rages of righteousness about their preferred method of calculation. Chicagoist throws its hat into the ring, landing firmly in the post-tax, post-drink camp: “Not tipping on alcohol is particularly idiotic - if you’re ordering alcohol at a restaurant table, you’re not tipping a bartender directly. You are, however, tipping them through your server. …Don’t be surprised if you get dirty looks the next time you return to the restaurant.” How do you calculate your tip? [Chicagoist]
