About this episode
Eric examines the history and culture of tipping in Europe and America as a way to explore recent legislation in Washington, DC that will change the way that bartenders and other service industry workers get paid. This, of course, will also have significant impacts on the cost and perceived value of dining and drinking out, changing the DC food and drink scene in a major way. This episode begins with a historical and etymological exploration of how and why we tip, with an important meditation on the racist legacy of the tipped minimum wage in the United States. Then, we take a look at two recent ballot initiatives aimed at changing the tipped minimum wage in DC. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.