Eagles running back LeSean McCoy is taking heat for a 20 cent tip that he left at a Philadelphia restaurant on Sept. 8. but he’s hardly the world’s first bad tipper.

At this point, it’s all hearsay, with both sides alleging rude behavior or poor customer service, as reported by Philly Mag.

But the relevance of tips in general is far from settled.

Restaurant workers are notoriously underpaid—often below the minimum wage in states where restaurants are allowed to deduct tip credits from the wait staff’s hourly pay—and some within the restaurant industry are questioning the fairness of tips and whether it’s even good for business.

In August, restaurateur Jay Porter wrote about his decision to eliminate tips at The Linkery in San Diego and the benefits that came from it.

He argues that the American tipping culture unfairly penalizes back of house staff (such as cooks and dishwashers), incentivizes racial profiling and provides no incentive for good service.

In fact, he said service actually improved when tips were eliminated and replaced with a standard service charge, because it freed the servers to focus on providing great service, instead of hustling for tips just to make a decent base wage.

He plans on using this same system at his new restaurant Salsipuedes, he told Chefs Feed via email, which is expected to open later this year in Oakland, Calif.

Generous tipping isn’t common practice in many European countries, where food service workers are simply paid standard wages. But until the culture (and laws) around tips and wages changes in the U.S., what should you tip after a meal?

I usually tip at least 20 percent (in cash whenever possible). The extra five percent over the traditional "15 percent rule" is pretty insignificant on my final bill and if the service is really that bad, I just won’t go back. There are plenty of great places to eat–thousands and thousands in our app alone.

But, you know, feel free to tip upwards of 400 percent, like “tips for jesus.” 

–By Sara Bloomberg