In this episode, Tony and Jonathan talk about the concept of "tip-flation" - where literally everything you pay for has tip option. What has this done to the restaurant industry? And how can we take cues from other countries to ensure that restaurant staff are paid, not just a living wage, but a wage commensurate with the fact that the people working there are professionals? Any maybe we can move tipping back to what it was truly meant for - to reward exceptional service.  Instead of a crutch used to subsidize low wages.