How much should you tip when you go out to eat?

I advocate for at least 20 percent, even when service is less than stellar, but it seems most Pittsburghers disagree.

Of 2,751 people who responded to an online poll accompanying last week's column, 23 percent said they typically tip 15 percent or less; 21 percent said they leave between 15 and 18 percent; 42 percent said they leave between 18 and 20 percent; and only 14 percent said they typically tip 20 percent or more.

As for the flood of comments:

David May, of Westwood, wrote: "A tip is meant to compensate the server for quality service; why should the server who provides poor service be compensated as well as the server who takes the time to ensure your dining experience is enjoyable and you have to ask for nothing? Or are you suggesting that we tip the poor server 20 percent and the excellent server 50 percent? Poor service should not be rewarded. If the server gets enough 10 percent-15 percent tips, maybe the message will begin to sink in that he or she needs to 'step it up' and begin to provide his or her customers with greater attention and quality service."

Geoff Mackey, of Bethel Park, agreed. "Your article about tipping was valid, other than the comment about tipping regardless of service," he wrote. "I tip very well, having tended bar and waitered back in the day. However, I refuse to reward lousy, incompetent service with 20 percent. On the other hand, if I get professional and courteous service, I'll gladly leave 30 percent."

Jim Hirsch, of Bethel Park, thought 20 percent was too high no matter what. "I read your tipping story in the PG and can't agree with you," he wrote. "A lot of people can't afford to eat out, let alone give a whopping 20 percent tip. My wife and I go out once a week to eat at a family restaurant. Food is good, reasonable prices and no snooty waiters. We give 15 percent tips; that's it, and that is plenty. If that isn't enough, then that's too bad."

"Punishment" and "incentive" were frequently used in phone calls and e-mails responding to last week's column.

"Providing excellent service is something that has to be developed, honed and perfected by a server," wrote Tom Flaherty, of the North Hills. "A well-traveled diner knows the difference. To blatantly give the same generous tip to the outstanding server as you would give to the inept server is a discredit to the efforts and experience of the outstanding server. ... Such a practice removes any incentive to provide outstanding service, which should be the goal of every server.

" 'Walk out the door and never go back' is no solution either, because it clearly punishes the restaurant owner, not the undeserving server who still has the illusion that they've done everything perfectly, as evidenced by the handsome rewards they've been receiving in your scenario."

Some readers commented on the state of the industry overall.

Mr. Hirsch wondered: "If the minimum wage included waiters, waitresses and the like, would we still have to tip? If these people had any brains, they would form a national union and fight the government for the same minimum wage that everyone else is entitled to. I was never in the food business, but I know the owners of these restaurants are the ones getting rich, not the employees."

Said Sarah Flanders, of Squirrel Hill: "Let's face it: tipping allows the restaurant to pay starvation wages at the expense of the customer. I don't like the tension of being served by someone who is financially stressed and waiting to see what I will tip them, and I don't like doing math calculations at the end of the evening. In Australia, as in Europe, there is no tipping. All servers in Australia must be paid at least minimum wage ($13.75 an hour in Australian dollars, currently similar in value to U.S. dollars, which will rise to $14.31 in October, even though many are college students and young people, just like here. I found servers there to be more cheerful and enthusiastic."

Several readers also noted other logistical aspects of the tipping process that diners might want to consider:

A server who works in a restaurant in Monroeville wrote: "Besides paying taxes on every tip we receive, we also must tip out a bus person and a bartender on every check."

Another server, who lives in Brookline, wrote: "Another thing that diners should understand is that we make our living by turning our tables, so when a group of people comes in over lunch and wants to conduct business for three hours, we lose money. The majority of the time they don't leave what they should, especially when they only get drinks."

As for me, I'll continue to indulge in the luxury of generosity.