>James Silverton told us...
>>
>> 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.


To my knowledge all tipping is included in expense accounts, whether
it be parking valets, bellhops, hotel maids, eaterys, etc....
typically with a reasonable limit... 20% is reasonable for a
restaurant, especially for a food critic, noteworthy eaterys usually
recognize the food critics and rate them too... I doubt too many food
critics want the reputation of "cheapo basturd".