On Sat, 5 Jun 2010 10:39:47 -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.

Is it a habit of yours giving away your employers money for no
good reason at all? Your former employers must be proud having
you on the payroll to give away their profits as you deemed fit.

-sw