Josh Freed: I’m giving up on tipping and tapping with credit cards

I’ve been thinking a lot about tipping and tapping.

I was at a bakery recently and when the Visa machine was brought out, the server pressed several buttons before handing it over, kindly sparing me the usual tip choices facing us everywhere.

I felt a strange surge of relief at not having to think about whether the server deserved a tip, just because she’d recommended which bread was freshest.

And if so, how much: 10, 15 or 25 per cent of my $12 order?

A year ago in a column, I questioned whether we’d reached a tipping point since the pandemic spread tips to the butcher, baker and candlestick maker — and more than 10,000 of you responded, largely saying you felt tipped out.