Should you tip a great fishmonger or butcher at Christmas? I have a butcher who has dry aged beef for me three times this year and cut into steaks and roasts, and is now doing a 12 bone, Frenched, crown roast of pork (tied), really charging only for the meat--I think I should give a Christmas tip--if you agree, how much?
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"He who sups with the devil should have a. long spoon".