Think back to grade school; was math your worst subject? If so than chances are you begin to sweat just a little bit when the bill comes at the end of the meal. It's okay if you are by yourself, you can count on your fingers, but if you are with a hot date or worse yet, an important business client, chances are you do one of three things:

1. Just round up the bill; so if it's $23 for lunch you round it up to $25 or $30 and pray that's enough and not too much.
2. Get out your handy dandy tip card and joke about how you never were much good at math.
3. You can figure out 10% because that just requires moving the decimal point one place and you know it isn't enough but you rationalize that the service wasn't that great anyway.

Have you ever been out with someone who was treating and you watched the internal struggle with the end result being a measly tip? It's awful, isn't it? I have been known to toss a few extra ones on the table after my host turns his back.

But those days are gone!!!

Last night I took my son to Skyline Chili for dinner. If you've never had Skyline chili - you are missing out on one of the world's greatest wonders. Spicy chili over thin spaghetti noodles, smothered in shredded cheddar cheese. The chili has over 30 different ingredients, one of which is chocolate!

It's really a fast food place, nothing fancy, and yet when I received my register-tape bill it included a wonderful bonus:

At the very bottom of the bill there were two lines:

If you would like to tip 15% that amount is $2.25
If you would like to tip 20% that amount is $3.00

No guessing, no tip card and best yet - no under tipping! The math was done for me!

Every restaurant should employ this service- it's a win for the customers and a bigger win for the waiters and waitresses! Interested in knowing how the tipping custom began? click here