IN RESPONSE to Megan Archer’s article on tipping in restaurants (August 26), my method is quite simple.

If the whole experience has been good, I’ll tip 10 per cent.

I’ll then apply a sliding scale whereby if it’s only been average it may reduce to five per cent and so on.

I only ever tip in cash, and preferably direct to the waiter/waitress who served us.

Clearly kitchen staff deserve their cut and if the meal has been well prepared I’ll ask the waiter to pass on our compliments. I will never add a tip to the bill on electronic devices as that always seems to me as far less likely to reach the intended recipient.

NEIL HAWTIN
Kidlington