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Tipping Point: What Makes a Good Gratuity?
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Tipping Point: What Makes a Good Gratuity?

Tipping Point: What Makes a Good Gratuity?

Tipping Point: What Makes a Good Gratuity?
  • Download
  • <iframe src="https://www.npr.org/player/embed/5704350/5704351" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Writer Amy Dickinson, syndicated columnist for the Chicago Tribune, talks about the art of tipping, and a waiter gives an inside look at what makes a good gratuity.

Guests:

Amy Dickinson, writes the syndicated column "Ask Amy" for the Chicago Tribune

Don George, global travel editor for Lonely Planet

The Waiter, runs the Waiter Rant blog

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