Tipping the Butcher

1901

Did you ever buy your own steaks and get the worst in the shop nearly every time? An old friend has had that misfortune, and he is always willing to pay two or three cents more a pound than any other customer. Having listened calmly to his tale of woe, I inquired if he had acquired the practice of tipping the butcher. Tipping the butcher? No! He thought It was a sufficient tip to offer the two or three cents more a pound. "That offer," I tried to explain, "goes to the proprietor direct, or his block man thinks you are trying to make a thief of him by inducing him to hold out for himself the extra price. It will never work.

"Just say to your cutter: 'See here, old chap, I've been dissatisfied with my steaks for some time. Come out and take a drink, and tell me how to select good meat.' He's too busy. Then slip a dime into his hand and say, 'Have a glass of beer when you get out,' or a quarter and say, 'Have a smile with me when you have time.' Repeat this performance and presently your steaks are the delight of home. In the busiest private market in New York it is the rule to tip the butchers. You can get nothing fit to eat without it." — New York Press.