During the pandemic, many customers began tipping more to support workers. The standard 15% tip edged up to 20% or even 30% for dining out, haircuts or food delivery. But now that prices forjust about everything are spiking, many consumers are finding that they need to pull back and some are questioning why tip jars seem to be everywhere now, even in places that are self-serve. We examine tipflation and tipping fatigue. And we want to hear from you: how do you determine who and how much to tip these days? If you work in a service job, what are your expectations for tips and how has that changed?

Guests:

Holona LeAnne Ochs, professor, Lehigh University; co-author, "Gratuity: A Contextual Understanding of Tipping Norms from the Perspective of Tipped Employees."

Ted Rossman, senior industry analyst, Bankrate.

Sara Morrison, senior reporter, Recode by Vox; author of the recent article, "Everyone wants a tip now. Do you have to give them one?"

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