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My theory for restaurant tipping is what I think of as the 20% variable. Every server is a potential 20 right off the bat and they can slide downhill from there.

Sadly, I've noticed that it's becoming harder and harder to find a true B&B, probably due to the demands of "complicated" guests coupled with the costs and regulations associated with operating a food-licensed venue.

What do you think I did? Well, tempting as it was, I did not throat-punch them; that would probably guarantee that shitty tip I just referenced. I tried baking my own bread.

I used to always joke, "someone's gotta be the priciest, might as well be me". But I never just sat on those high rates, I always worked hard at/for them... and I deserved them.

It's my belief that an attribute separating a cook from a chef (other than red-seal certification) is the capacity to pivot and adapt - use what's available and not, necessarily, what is expected.