The WSJ digs into the practice of bars socking patrons with 20% automatic gratuities on drink orders, finding that it's most common at hotel bars due to the influx of international tourists. While many hate the practice, banker Mark Whittle says he really loves it, explaining that when they tell him what to tip, "it actually makes it easier when I pay. I don't have to think." That ought to make his bosses at the bank happy. [WSJ via Eater NY]
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