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IMO tipping just be judged by the time of service given to you personally multiplied by an modest hourly rate and not a percentage.
Example: if I ordered two orders of black russian caviar vs someone that orders a $20. full course meal the tipping on the expense meal makes no sense. The server has to make 4 times as many trips on the full course vs the caviar.
However I do give credit to captains and mates because the water is taxing on the body.
Posted from my iPhone/Mobile device
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