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      <title>Comments On: Checks and Balances in Tipping
    
      by Ian McNulty</title>
      <link>http://www.bestofneworleans.com/blogofneworleans/archives/2008/10/13/checks-and-balances-in-tipping</link>
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      by Ian McNulty</description>
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      <pubDate>Wed, 22 May 2013 00:00:01 -0500</pubDate>
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          <item>
    
    <title><![CDATA[Re: Checks and Balances in Tipping]]></title>

    
    <link><![CDATA[http://www.bestofneworleans.com/blogofneworleans/archives/2008/10/13/checks-and-balances-in-tipping/#1311479]]></link>

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    <author><![CDATA[Lauren LaBorde]]></author>
    <description>
      
      <![CDATA[This is the rule I follow: if the service is good, tip 20 percent. If it is exceptional, tip at least 20 percent.
        
        <br />
        Posted by 
        
          <a href="http://www.bestofneworleans.com/gambit/Profile?oid=1309665">lauren laborde</a>]]>
    </description>
    <pubDate>Tue, 14 Oct 2008 14:51:11 -0500</pubDate>
    <source url="http://www.bestofneworleans.com">Gambit</source>
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          <item>
    
    <title><![CDATA[Re: Checks and Balances in Tipping]]></title>

    
    <link><![CDATA[http://www.bestofneworleans.com/blogofneworleans/archives/2008/10/13/checks-and-balances-in-tipping/#1311473]]></link>

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    <author><![CDATA[matt]]></author>
    <description>
      
      <![CDATA[I think tipping should be more a flat fee kind of thing. I can't imagine someone that works in a place with $25 meals and liquor works more than someone who works at a divey diner.
        
        <br />
        Posted by 
        
          matt]]>
    </description>
    <pubDate>Tue, 14 Oct 2008 01:10:16 -0500</pubDate>
    <source url="http://www.bestofneworleans.com">Gambit</source>
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          <item>
    
    <title><![CDATA[Re: Checks and Balances in Tipping]]></title>

    
    <link><![CDATA[http://www.bestofneworleans.com/blogofneworleans/archives/2008/10/13/checks-and-balances-in-tipping/#1311472]]></link>

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    <author><![CDATA[swampwoman]]></author>
    <description>
      
      <![CDATA[Tipping is a way for restaurant owners to get its customers to pay their employees - its a win-win deal for the proprietors, and customers are compelled to provide discretionary compensation to the servers and bartenders. I tip excessively - but it doesn't change how I feel about the premise.
        
        <br />
        Posted by 
        
          swampwoman]]>
    </description>
    <pubDate>Mon, 13 Oct 2008 21:09:51 -0500</pubDate>
    <source url="http://www.bestofneworleans.com">Gambit</source>
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          <item>
    
    <title><![CDATA[Re: Checks and Balances in Tipping]]></title>

    
    <link><![CDATA[http://www.bestofneworleans.com/blogofneworleans/archives/2008/10/13/checks-and-balances-in-tipping/#1311469]]></link>

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    <author><![CDATA[hndymn]]></author>
    <description>
      
      <![CDATA[As someone who spent a couple of years working at a tourist-centric restaurant in the Quarter (with a family menu at reasonable prices) I can only point out that the restaurant owners are allowed by law to pay tipped employees at the rate of 1/2 the minumum wage per hour and the law has not been updated since the minimum wage was 4.25. I routinely put in a forty hour week and did all the extra work management expected of us (the "side work") for a check that usually amounted to about 20.00 after taxes.
        
        <br />
        Posted by 
        
          hndymn]]>
    </description>
    <pubDate>Mon, 13 Oct 2008 18:40:18 -0500</pubDate>
    <source url="http://www.bestofneworleans.com">Gambit</source>
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