On 6/5/2010 5:58 PM, Sqwertz wrote:
> On Sat, 05 Jun 2010 14:59:16 -0400, brooklyn1 wrote:
>
>> On Sat, 5 Jun 2010 12:58:55 -0500, >
>> wrote:
>>
>>> 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.
>>
>> Puh-leeze... not everyone earns their living as a greeter at wally
>> world like you, dwarf. Sheesh, sqwartz never heard of a corporate
>> card...
>
> Sheldon, take your right forefinger and insert it horizontally
> between your lips. Now move it up and down while exhaling slowly.
>
> That's what we hear when we read your posts.
>
> Corporate card or cash, what WTF is the difference> You're
> company is still paying for it, numbskull.
>
> 2:PM and 7 CP's down the hatch already.

Generally the employer will have tipping guidelines--if they're paying
the bill then you put the tip for the prescribed amount on the card
(regardless of whose) so you have a receipt and if you want to tip more
pay the rest in cash.