Want to engage in a little experiment illustrating the extremes in economic philosophies, sundry views on what constitutes fair labor practices, plus basic math skills?
Go to dinner with five friends. Eat and drink. When the bill comes, pass it around and let everyone kick in their share, plus a tip. Nine times out of 10, you'll fall short of the 20 percent tip that is the industry standard. Sometimes well short.
And the next question will be the same one asked at a poker table between the ante and the deal: OK, who's light?
Tipping is one of those subjects that can spur controversy and consternation among service-industry workers and we, the served. Some diners — and for most of us, restaurants are where we do the bulk of our tipping — are loath to leave less than 20 percent. For a few, setting down even a 10 percent tip is like extracting blood from a turnip.
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