Diners certainly differ in their waitstaff tipping philosophies and the many reader comments on a Seattle Times article about gratuities show how strong those opinions can be. A reader whose sick of tipping writes “get some training so you can get a better job!” Another anti-tip commenter says he only tips because he doesn’t want servers to put anything nasty in his food. One ex-server claims that the tip jar contents at Salumi goes straight to the owner (or did when he worked there; he says he was fired for mentioning it). There’s a lot of bitterness in these comments.