Employees in the service industry may wish more of their customers shared the same attitude as Janis Kliethermes, owner of Etiquette Kansas City.

“We’re all struggling,” Kliethermes says in reference to the economy. “These people are working hard, too. If you go out to dinner, you need to at least be able to afford the tip.”

Tipping is more than a kind gesture; it has developed into a social norm. We’re expected to tip our barbers, bartenders and waiters as a sign of gratitude for their service.

If we fail to fulfill this social duty, we run the risk of being labeled forgetful or even worse, stingy or cheap, Kliethermes says.

“A lot of time, people are very quick to judge,” Kliethermes says. “You’re instantly giving an image of yourself as a tightwad.”

The quality of service may be of most concern, especially on busy nights or return visits. It’s not only improper but also unwise to let good service go unrewarded, those in the service industry say.

“If it’s a really busy night I’m going to remember the people who were good tippers,” says Jake Lickteig, a bartender at Jo Shmo’s, 724 Mass. “They’re going to get served first.”

So good tipping pays off. To avoid future embarrassment and undesired consequences, it’s important to know proper tipping etiquette.

For restaurants, 15 to 20 percent is considered standard. Same goes for hair stylists –15 to 20 percent or a couple dollars is all it takes. For bars, a dollar a drink or 10 to 20 percent of the tab is expected.

What about those weekly drink specials and buy-one-get-one-free coupons?

“If you have a coupon, then your tip needs to be what it would’ve been even if you didn’t have it,” Kliethermes says.

And if the service is subpar? Kliethermes says it’s appropriate to lower the tip accordingly, but don’t leave a server empty-handed.

Aside from ensuring a respectable self-image and the best possible service, it’s worth noting that servers do depend on tips as part of their wages.

Andy Stowers, a bartender at the Bourgeois Pig, 6 E. Ninth St., says he makes around two-thirds of his total pay in tips. Others may depend even more on tips.

“I know a lot of people who work in restaurants who make zero dollars on their paychecks after taxes,” Stowers says. “All of their money comes from tips.”

Jenny Hoyt, a server at Teller’s, 746 Mass., has grown accustomed to a similar pay system and trusts her customers to tip appropriately.

“The best night I ever had was a day I worked for 14 hours and made over $400,” Hoyt says. “Usually if I make $90 in a night, I’m happy.”

Verbal tips — praising the service while simultaneously lowering the tip — are all in a day’s work for Hoyt.

For many in the service industry, words of praise are nice, but nothing beats the appropriate tip to reward a job well done.

“That’s how the service industry works,” Stowers says. “I certainly appreciate having money in my pocket at the end of a shift.”