VANCOUVER (NEWS1130) – Do you tip well if the service is good? Do you hold back if it’s poor?

After a restaurant in New York banned tipping, News1130 is finding out if you’d like to see the idea catch on here.

The sushi joint, near Grand Central Station, prints a message right on the receipt: “Following the custom in Japan … service staff are fully compensated by their salary, therefore gratuities are not accepted.”

The owner says he just wants to take the “math equation” out of meals and improve the dining experience, creating headlines, confused patrons, and a debate over when to tip, how much, who deserves it and when.

Diners in Vancouver aren’t sure about banning tips.

“I’d rather have it where they give you options on how much per cent to tip your server. For example, have a minimum and then extra,” Catherine tells us.

“There are some who just give excellent service and how else are you going to show your gratitude and let them know they did an excellent job. Not everyone works at the same calibre and we should be able to give extra to those who work harder,” she explains.

“It’s just a way of appreciating someone. If you feel like tipping then it should be fine,” adds Simon.

For others, tipping — or not — is a way of showing displeasure with service.

What about including the gratuity in the bill? Some servers like that.

“A set tip is good because some people don’t know how to tip and it’s really annoying,” laughs one woman.

By the way, 15 to 20 per cent is the expected tip for a sit-down meal. It’s 10 to 15 per cent for delivery.