No, I am not a pathetic tipper. I leave a 20 percent tip based upon the charge before coupon discounts (“Hey, discount diner! Are you a pathetic tipper?” May 21).
You have stated that a tip is the diner’s acknowledgement of the server’s effort, while suggesting that the tip should be determined by the price of the meal.
How do you reconcile the difference in the amount of the gratuity when I have been provided with similar service for an egg-salad sandwich as the person at the next table who dined on an expensive sirloin steak?
DAVID A. JACOBS, DELRAY BEACH