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To Tip or Not to Tip? The Real Story Behind the Service Charge
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This week on Dine & Dish, Michele and special guest Stephen DesLauriers dive deep into one of hospitality's hottest and most complicated topics — tipping.
From its surprising origins in 17th-century England's coffeehouses and taverns (where "To Insure Promptitude" gave us the word "TIP") to its modern-day evolution in American dining culture, tipping has always walked the line between gratitude and expectation.
Whether you're a server, restaurateur, or diner who's ever wondered how much is enough, this conversation gets to the heart of what tipping says about value, appreciation, and the art of service.
Pull up a chair — it's time to dish.
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