Joseph Weisenthal had dinner at 715 in Kansas this weekend, and ">noticed that one of the items on the menu included buying the kitchen a six-pack for $12. This kind of thing isn't unique to 715—restaurants everywhere do it, and some people wonder if it's a nice thing or annoying thing to have on the menu.
How do know what the tipping rules are when you're in another country?
In light of the situation, I would like to make a statement on behalf of wait staff everywhere: We make $3.50 an hour.
Logan and I are of the mindset that you can actually never really tip too much for good service (Logan really loves leaving as much as possible), but we're also open to showing other people's honest viewpoints and experiences with money (see: Young, Privileged and Applying for Foodstamps). As a counterpoint to Cindy's post today on overtipping, we give you Billfold pal Matt Langer's rules for tipping.