What's up rich friends, welcome back to another episode of Net Worth and Chill with me,

your host Vivian2, aka Yorvich BFF and your favorite Wall Street girlie. And this week,

we got to talk about one of the touchiest subjects when it comes to money. The other day,

I was at the airport at a random bakery cafe situation and I wanted to grab a croissant sandwich

and a water before I flight. I was sitting in economy, I knew they were not going to feed me,

and I was going to have to bring my own dinner, bring my own snacks. So, I grabbed a water out

of the little fridge thing and a sandwich out of the little hot rotator thingy that was keeping

all of the package sandwiches warm and I took it to the counter and checked out and when I checked

out, I was prompted to tip and my selections were 20, 25, and 30% and listen, hear me out. If I'm

sitting at a nice restaurant or someone is dored ashing my food to me in the rain, I have no problem

tipping 20 to 30%, but I was literally in an airport and the cashier did not help me find my food,

she didn't even heat it up for me. The only thing she did was scan the barcodes and I am so tired

of being prompted to tip people to just do their baseline jobs, but in a state of panic, obviously,

and social anxiety and not wanting to be late to board my flight, I hit 20% and just moved on with

my day. And I thought about that interaction, the entire flight and I know anytime that I'm at a

register and they hand me an iPad, I'm going to be tipping on something. And, you know, honestly,

I really wish I had pressed no tip. So today, we're going to cover the history of tipping, whether or

not we should be tipping, and for all of the besties who are tipped workers, how you can get ahead

financially when your income is almost entirely based on the generosity of others. We're joined

today by an expert in the space, not only has she spent over 20 years working in the service industry,

but she's also recently written a book entirely focused on reaching financial freedom as a tip

worker. Everyone, please welcome Barbara Sloan. Hi Vivian, I'm so pumped to be here. Thanks for

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