Editor:

I would just like to second Lindsey Sine’s column about tipping servers (“It’s a hard-knock life-for waiters and waitresses,” Jan. 12).

Tipping should be a planned-for expense when you go out to eat. If you can take your entire table’s order, march back to the greasy slippery kitchen and enter it into a computer, put two lemons (not one!) in the water, not spill anything, magically unsalt the chips, get yelled at for not selling enough alcohol, balance a heavy tray on one shoulder and smile like Miss America, then you are exempt from tipping. ?However, since most restaurants’ guests cannot do all that, you are obligated to tip at least 15 percent. If you can’t handle that, you can’t handle going out to eat.

Amanda MooreJunior, Nursing