This is on point, I'm Tisiana Deering in from Magna Chakrabardi. We've all

noticed more and more places asking us to leave a tip from bars and coffee shops

to take up places, ride-share apps, drive-thrues. There's a spakery that I just love.

I like to order from them and go pick up their food, their cookies. They've

enlisted the help of a third party, Grubhub. You have to go through the Grubhub app

and they ask for a tip. Now I'm the person who's driving to the bakery to pick up

the food. So who am I tipping? That's on point, listener John Urban. In Los Angeles

here's Paula Durant also in California. I recently made a reservation for an

airport shuttle. Before I could finalize the reservation and pay, it required a tip.

There was no choice in the matter. If you didn't fill in tip, you couldn't make

your reservation and pay for it. And I found that extraordinarily problematic.

I'm a good tipper, but I want the option of tipping for the service I'm offered,

not in advance of the service I'm offered. Now servers have noticed the confusion

too. Robert Sackelitz is in Minneapolis. Well, I work at a place that does a service

charge that tells people not to tip. And when I started working at this place, I was

all down for it, you know, a consistent paycheck. But then as time went on, you

realize there's no incentive to work harder. Hours get cut. And Liam Odian is a

career bartender and bar manager. Here's his suggestion. If everyone tipped an

extra dollar every time they went out or bumped their tip from 20 to 21% or 18

to 19% or what have you, it would be life-changing money for almost any

service employee. So how do we all navigate this new world of tipping and what's

behind this seemingly massive shift in tipping culture? Joining us now to help us

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