The Most Annoying Tipping Habits Waiters, Baristas and Bartenders Deal With

[{"selector":"#anim-2ed3e2b6-9e9f-480b-8689-d3bda02e61be [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6bebb8cd-b63a-4e14-9164-eec1c936c947","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-16168d85-0913-472c-904b-f722c7366e12","keyframes":{"transform":["translate3d(-115.55555%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Working hard for money merits excellent service while dining, but service workers deserve fair tips.

[{"selector":"#anim-f054e426-f994-4b87-9ccc-32ccf947afef [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-49e99e9d-c62d-4dbe-ba85-dabc76f9f97a","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f6b9ab6-3b80-468f-bffb-ffe5e557130d","keyframes":{"transform":["translate3d(-115.55555%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grant Cardone emphasizes wealth beyond salary; saving tips also discussed.

[{"selector":"#anim-1814cdf6-76c3-46f1-807f-d8ad0fe1724d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8ca64aab-c8e6-4425-99be-d54b1d44a8cb","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-002c8695-e9fc-4228-9826-3b76f056d1b9","keyframes":{"transform":["translate3d(-115.55555%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The Emily Post Institute suggests 15%-20% tipping for wait service and bartenders, occasional tipping for extra service.

[{"selector":"#anim-3ffc723b-3d7f-4ed2-9af5-28e8d2c2936d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-151b49c2-eb4c-4483-b292-ef91448ddad3","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1001866f-06d8-4da6-a2b8-b938844868fd","keyframes":{"transform":["translate3d(-115.55555%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Monique Soltani highlights annoyance of not tipping on wine and other common bad tipping practices.

[{"selector":"#anim-d2a90b3c-db93-46ad-9a48-8d79c7cd106e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-86b66296-f6bd-46d9-966f-9bdcd07f050f","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1ae474d2-c272-4767-aa71-1797877fb3cd","keyframes":{"transform":["translate3d(-115.55555%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Charlie McKenna underscores frustration with non-tipping for drinks and advises consistent tipping for all service.

[{"selector":"#anim-e10a0cda-974a-4982-a3a1-81f8a47f0538 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-260f4266-ec15-40bc-8683-858bc7447d51","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-83eff6b7-fdd4-43f7-99fd-a3c0b7215cca","keyframes":{"transform":["translate3d(-125.93984%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Jamie Hickey, a barista, laments low tips for drinks and separate treatment from waitstaff.

[{"selector":"#anim-8e6e420f-013c-42bc-b3ba-3b30ed8761fd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-93c1eb1e-a13b-4a27-bec1-40695caad307","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4708d6aa-b21a-4975-a77a-93dfb2d54dfa","keyframes":{"transform":["translate3d(-131.5126%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Common occurrence of low tips highlighted by Hickey, emphasizing significance of proper tipping.

[{"selector":"#anim-6358fbfd-9cb9-4275-a8a3-8b8f08b41561 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-00a44886-1301-4155-9ae8-76f017052d28","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-06ddfee7-1be1-4845-9ad8-ac9708e49416","keyframes":{"transform":["translate3d(-130.86419%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Overall message: Be aware of tipping norms, budget for proper tipping, and recognize the value of service worker compensation.

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