When did tipping become so complicated? The cleverly hidden service charge on a menu or the obligatory 20% minimum tip on a receipt screen can be maddening and put you on the spot. What is the proper etiquette for tipping? How do other countries handle gratuities? Should you tip if you are also paying a service charge? MSP Magazine's Food & Dining Editor Stephanie March joins host Roshini Rajkumar to break down the pros and cons of tipping for customers and the service industry and how you can navigate the new era of tipping culture.