A Wall Street Journal story on tipping got readers all confused: "Why do we give a $2 tip to the waitress in the coffee shop who brings us eggs and refills our coffee cup four times, and a $20 tip to the waiter who pops open a $100 bottle of wine?... You can argue there's a lot more skill involved in being a server in a fancy restaurant than at a coffee shop; the waiter may know quite a bit about wine to serve up that $100 bottle. But it still seems a bit out of whack." [WSJ]
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