Maybe someone in the comments can tell what the catering industry was like before the 2000s.
Many tips are passed on through the Internet. I know so many great hobby chefs that I think if you do intensive cooking without any professional connection because you enjoy it, you’re better than what most restaurants serve these days.
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Please do not repost about tipping to this sub. We get flooded with complaints about tipping a dozen times a day, every day, for several years now.
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