Nancy wrote on Sat, 5 Jun 2010 10:49:47 -0400:

> 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.

I'm glad you're sure about that :-) As far as tips are concerned, it's
not the expense but the principle and I can just see generous people
advocating 25% in the near future. It's only a few more bucks :-) In my
lifetime, I've seen tipping percentages creep up from 10% or less and,
of course, seen the innumerate argument that larger percentages are
needed because of rises in the cost of living.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not