You may eat out a lot, but do you really have tipping figured out?
Or do you stress about whether you left the right amount?
Would you be happier with an 18 percent service charge added on and no obligation to tip?
These are the shifting restaurant rules we'll talk about today.
We're also very interested in the whole question of who picks up the check or how it gets split and under what circumstances. With a rise in women's employment and a downturn in the earning power of young men, you have to wonder whether some of the old school codes about the man paying really make sense.
We'll also talk about the introduction of phone cameras, laptops and tablets into fine dining environments. Some upscale restaurants have had to decide whether to ban Instagrammers or add WiFi.
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- Rand Richards Cooper is an author, essayist, freelance writer, and restaurant critic.
- Steve Dublanica is the author of Keep the Change: A Clueless Waiter’s Quest to Become the Guru of Gratuities, he maintains the blog Waiterrant.net, and is an ex-waiter.
- Billy Grant is the owner Grant’s Restaurant and Bar and Restaurant Bricco in West Hartford and Bricco Trattoria in Glastonbury.
- Lizzie Post is Emily Post’s great-great-granddaughter, co-author of Emily Post's Etiquette, 18th edition, co-author of Great Get-Togethers, and the author of How Do You Work This Life Thing?