By Neil Patrick McConnell. 114 Penn St. L. Rev. 621.
At every restaurant there is the familiar sound of after-meal chatter, everyone at the table giving their closing thoughts as to what the cooks did correctly or the criticisms from the dining companion who has watched too many episodes of Bravo’s “Top Chef.” The bill arrives, and then glances are made to see if the waiter is within earshot. The critical question is spoken: “How much should we tip?” [keep reading]