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There was a time when tipping in America was simple. You went out to eat, enjoyed your meal and left 15% for good service. If the server was outstanding – or you were feeling generous – you went to 20%. That was the cultural contract we all understood.

When I was first trained on how to sell, my boss told me to always show the customer three choices and leave some room between option one and option three. The rationale behind this is that most people emotionally don’t want to feel cheap, so they won’t pick the lowest option.

They also worry about spending too much, so they won’t pick the most expensive option. What that leaves them is generally picking the one in the middle. When it comes to the pressure of tipping at r

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