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Bloomberg News has stumbled across the scandal of the year, if not the millennium. Answering a question no one was asking, reporter David “Scoop” Knowles has blown the 2016 presidential race wide open and our political system will be lucky to survive the fallout.
On Hillary Clinton’s endlessly fascinating trip to
Chipotel Chitople a fast-food restaurant, the candidate didn’t leave a tip.
Several news sources revealed surveillance footage of the cash transaction. Neither Hillary nor loyal aide Huma Abedin-Weiner motioned toward the tip jar, despite what I can only assume were the wan, pleading expressions of burrito slingers on the business end of the sneeze guard.
How callous. How contemptuous. How cruel.
“Her bill was $20 and some change, and they paid with $21 and left” without putting anything in a tip jar on the counter, Charles Wright, the manager at the Maumee, Ohio, Chipotle restaurant told Bloomberg.
Wearing large sunglasses, Clinton wasn’t recognized by any of the workers at the fast-food Mexican chain when she and Huma Abedin, the vice chairwoman of her presidential campaign, ordered a chicken burrito bowl, a chicken salad, a blackberry Izzy, and a soda.
“The other lady paid the bill,” Wright said of one of Clinton’s dark-haired companions. “Clinton didn’t pay.”
The change from the meal totaled less than a dollar, but it was pocketed rather than deposited in the tip jar as many customers at the restaurant do, Wright said.
“We get a bunch of tips,” said Wright, who is a Republican and says he isn’t planning on voting for Clinton. “If we’re doing our job right, people tip.”
Well, well. Where is Ms. Champion of the Middle Class now? I bet if she chose to dine in, she’d leave her tray on the table — or throw it away along with the garbage. The whole scene is so sickeningly Clintonesque.
However. Despite the low-rent behavior of this elderly multimillionaire and her live-in nurse, it’s time we had a national conversation on gratuities. Though I’m an impoverished soul who lives off bulk ramen and stolen ketchup packets, had I más dinero en el banco, I still wouldn’t tip at Chipotle or other fast-food restaurants.
When I’m at a restaurant with tableside service I leave 20%, varying by about five percent for exceptionally good or bad service. But when I have to slog up to a counter, give my order, correct my order, pay the creatively pierced mouthbreather, then pick up my own food — whom exactly am I tipping?
I’ll usually tip the help at my local hipster coffeehouse, but part of that is an investment for preferential treatment on my next visit. At sketchier joints I might showily toss in a buck so the help doesn’t add any special ingredients. (Always be kind to the ex-con preparing your food, kids.) But why should I pay above and beyond for service when I’m the guy providing the service?Published in