Quote:
Originally posted by bilmore
My final word (which is likely completely at odds with any consensus final word) is:
Tip what the service is worth, irrespective of the price of the meal. (Why should a waitron lucky enough to get a job at Mortons get paid lots more to carry a plate and three glasses than does a waitron at Lucky's House of Pancakes and Sushi?)
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final question: do you tip 20% on excessive wine charge?
