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Trends, notes, quirks and quotes from the world of food 

Tipping a quarter

"Perhaps the most compelling reason to tip 25 percent is understanding the economics of the restaurant business. Almost four in 10 restaurant industry workers earn at or below the federal minimum wage, even after factoring in tips, according to a study by the Aspen Institute. As a result, servers experience almost three times the poverty rate of the workforce as a whole and rely on food stamps at nearly double the rate of the general population."

— Christopher Elliott argues in USA Today that restaurant diners should tip their servers 25 percent of the cost of their meal.

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Speaking of Christopher Elliott, tipping


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