Does the Tipping System Need to Change?
T The most powerful illustration of the innate absurdity of the tipping system I ever heard was from the influential American chef and restaurateur Barry Wine. At his fabled restaurant The Quilted Giraffe, a luxurious New York City dining temple, beggar’s purses were sold in clusters of five for $50. To make them, a cook griddled five crepes, arranged them on a prep counter, spooned caviar and crème fraîche into their centres, gathered up the sides, and tied each of them closed with a chive. For walking a plate of these sinful bindles to the dining room, the server received an extra $7....
Source: finedininglovers.com