Tipping

While on that subject, don’t act like a rube, a Southern cracker or a dope. Most hotel, restaurant and transportation employes are practically dependent for their livings on gratuities. Ten percent is no longer enough. Your waiter should get 20 percent, even more in a high class place where each waiter has only a few tables. Don’t forget the captains and headwaiters, especially if you want a good table.