Guilt-Tipping: How to Deal With an Absurd Tipping Culture

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Do you want to leave a tip with that . . . and that . . . and also that? Rachel and George talk current tipping trends giving Americans anxiety and why true generosity can’t be forced.

In This Episode:

• The craziest places we’re being asked to tip (um, the drive-through?)
• How to get that “giver’s glow” when leaving gratuity
• The mortifying moment that made George give up waiting tables for life

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This Week’s Happy Hour Special:

Manhattan

• 2 ounces rye whiskey
• 1 ounce sweet vermouth
• 1 dash Angostura bitters
• Brandied cherry (optional)

Fill a cocktail shaker with ice. Add rye whiskey, sweet vermouth and bitters. Shake and strain into a coupe glass. Top with a brandied cherry. Take a sip–and tip yourself with a pat on the back for saving money today! 😊


Pull up a chair to the happy hour you wish your friends were having. Mix two money experts with some hot takes and a splash of nostalgia, and you get Rachel Cruze and George Kamel talking unfiltered about what’s going on in the world, pop culture, and how to afford a life you love.

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