I feel that tipping is WAY out of control when the debit/CC machine asks for a tip and it starts at 15% [and up to 30%] in a restaurant for a meal that is more often than not not well prepared/correct and we were poorly served eg; I get a water and a pop and I'm trying to eat my meal and no refills were offered on either during the whole meal, and the machine "suggests a 30% tip on an $80 meal, I'm hesitant to pay a lousy waitress $80+ an hour! I have worked in restaurants and have asked wait staff their table numbers etc. then done the math and if we all fell for the suggested tips they all would be earning those numbers [maybe more! I realize that those numbers apply to Friday and Saturday Prime time only but still most of that is tax evaded. Also I know from my personal experience [5+ years], that is NOT shared with the cook/dish/busing staff, whom often make the real difference in the wait staffs tips. Now I hired a friend to help with a roofing project and we talked money, he "KICKED ***" and we were finished in less than 1/2 of the time my previous helper and I were, He ended up with double the money discussed. So perceived work verses their pricing and extras should be your guide, Plumbers, electricians, are typically well paid to begin with, roofers, construction people (variable within the separate and the trade(s) itself that one is) waiters, haircare etc. not so much [lots in the minimum $ range]. But if your barber is driving a 2 year old (or less) Beemer/Benz etc. (?) then your guess is as good as mine. Harry