James Silverton wrote:
> Hello All!
>
> This weekend's issue of WP Magazine (included with the Washington Post
> newspaper) has an interview with their restaurant critic Tom Sietsma
> where he maintains that he usually tips 20%. I have never received a
> straight answer to whether food critics include tips in the expense
> accounts submitted to their employers. If they do include them, they
> can afford to be generous.

I don't know what you regularly spend when you eat out, I don't
usually go over $50. Let's go wild and say I spent $100 on a
dinner, it happens now and again.

If one adhere's to the 15% tip, that's $15. It's just not going to
break the bank to drop an extra 5 or you wouldn't be eating at
that kind of restaurant. The majority of my meals, we're talking
an extra dollar or two. I just don't see it as a wild extravagance.

And I'm sure critics are reimbursed for the entire bill, including tip,
but I'm sure he tips that when it's his own dime, too.

nancy