The summer after I graduated from BYU, I worked as an intern in New York City. After four years in Happy Valley, among the many cultural paradigm adjustments I had to make was resetting my expectations when dining out. Specifically, I had to get used to tipping more for worse service.

In most cases, the moment you tell the waitress youll just be drinking water or soda — or, if you really feel like splurging, a virgin margarita — a none-too-subtly masked disappointment flits across her face and her eyes dart toward the door, eager to get you in and out as quickly as possible. In short, once she hears youre not ordering alcohol, she knows her tip has shrunk to a level thats no longer worth her efforts.

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