"Nancy Young" > wrote in message news:kutOn.54606$8S5.15847@hurricane...
| 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.

The standard tip in decent restaurants in Florida is 20%, more or
less, depending on the service. Almost all of the restaurants here
add an automatic (and clearly noted on the menu) 18% for large
parties or special events. The one food critic I know routinely
adds the tip to the expense account.

pavane