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Hello and welcome to the food chain from the BBC World Service with me Ruth Alexander.
While making last week's episode about what it's like to be a server, Tipping came up,
and one of the guests, Fred Syriac, a French maitre d'etern TV presenter, made this point.
I think there's so much to say about tips and service charge that we could have an episode just about that.
So I'm not going to even go there and tell you my view there
because he's going to take the whole podcast.
We are actually thinking of doing an episode on that.
Fred, great mind.
Yeah, this is one on its own.
So, here it is, a whole episode about tipping.
We're going to look at the art and etiquette of leaving a discretionary payment at the end of a meal,
and how that varies around the world.
We'll talk about where it's expected, where it's an insult, and whether the practice is fair.
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Have a lovely time.