I think the author and most commenters are missing the point, which is that the elite donating to causes that benefit only the elite or to put themselves at an advantage is mainly a problem because it is tax-deductible. It is great if someone wants to donate money to help the arts, and it's totally fine if they want to do that, but this is a problem because it takes tax revenue away from much more urgent causes, like child health care, the military, etc.
@Vicky It is also excellent tossed in olive oil and roasted in a ~375 oven. Cut into bit-size chunks first, serve with lemon and grated hard cheese.
@WhyHelloThere Honestly does no one actually read these tipping articles? The idea is not to pay Applebee's and Per Se waiters, among many others, $2.13 per hour. It is to pay them basically what they make now, let's say an average of 15-18% of sales. There would be no difference in the application of this between a fancy restaurant and a cheaper restaurant. If anything, it is likely that fancy waiters would see a little less money since some of the "service charge" would get paid to the chefs, who probably have a greater amount of skill relative to the waitstaff than at a restaurant like Applebee's. Really, this should have basically no impact on your life except that you no longer have to do annoying math when looking at a menu... oh, sales tax. Also, it makes lots of sense to mostly look at the fancy NYC/SF restaurants because not only are these the restaurants that are experimenting with no tipping but also because they are trendsetters for the industry. If a lack of tipping is associated with trendy restaurants, others will follow suit so as to not be uncool.
@ragazza Don't trip on which direction you roast your chicken. Right-side up (usually breasts up) gives you attractively crispy skin on the breasts. Upside-down helps keep the breasts from drying out. It's all good.
@shannowhamo Waaait. Forget discussing whether people are obligated to tip food trucks, you are now saying that I am obligated to patronize restaurants that I may just not like in order to keep their workers employed? Must I also super-size in order to pump up margins enough to stimulate a salary increase?
Since when is it more expensive to buy ingredients for from-scratch cooking than to buy processed food? You can definitely buy a greater quantity of ingredients for cooking spaghetti and meatballs than you can buy processed spaghetti and meatballs. And people have heard of cheap foods, right? Dried legumes are basically free. Kale, virtually worshiped by some people, is very cheap and keeps amazingly well. I also don't understand why people always bring up that fresh vegetables are more expensive than cookies. First, if you are measuring the value of each product by calorie, vegetables are pretty much going to lose against everything; fibrous volume is part of the point of eating vegetables. Second, frozen vegetables are pretty much the nutritional equivalent of their fresh counterparts, and probably even cheaper than canned. I'm not opposed to food aid by any means, but it is absolutely a fiction that eating a healthy diet costs more than processed junk.