Eater National tackles the issue of tipping, asking whether it's a necessary evil or a relic that needs to die. Here's Pok Pok owner Andy Ricker's take: "Unless a restaurant makes a shift to all presales, like Alinea and Next, there is no way around [tipping], both from the server's standpoint and the restaurateur's." Head to National for more. [Eater National]
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