funny tipping stories

A diner once left a tip with a poem written on the napkin. It was all about how the food was great but the waiter's smile made the meal even better. The waiter shared it with all his colleagues and they had a good laugh.

I once heard of a barber who got a really strange tip. A client gave him a box of cookies as a tip. Inside the box was a note that said 'Your haircuts are sweeter than these cookies'. It was a really cute and funny way to tip.

There was this story where a group of friends went to a local bar. They had a bill of around $200. One of them, who had just received a big bonus at work, left a $1000 tip. The bartender was stunned. He later used part of that money to start his own small business. He was always grateful for that one customer's extreme generosity.

They're appealing because they combine creativity and humor in a unique way. The art style might be exaggerated, and the situations they depict are usually far from ordinary, which adds to the fun.

Tijian was also known as tibo fish and tibo stock. It originated from Xiyang County, Jinzhong City, Shanxi Province. It was a local traditional classic noodle dish popular in Jinzhong and was also one of the four traditional noodles in Shanxi. It could be simply understood as "noodles that were picked out with chopsticks". The prepared noodles were round in the middle and sharp at both ends. When making the pickles, the experts would use chopsticks to pick the noodles along the side of the plate. The noodles should be controlled to a suitable degree of thinness. Generally, wheat flour should be used. When making at home, the noodles should be mixed until it is slightly thinner than the dumpling noodles, and then gradually add water. At the same time, use chopsticks to stir in one direction until it is smooth and strong. When the noodles are pulled up, they can flow freely and continuously. It is appropriate to mix the good noodles for 1 - 2 hours. When making, you can use iron chopsticks to pick out long and thin noodles and directly put them into boiling water. The sharp tendons were soft and refreshing, easy to digest. The taste was largely dependent on the "toppings"(i.e., marinade). There were many kinds of marinade, such as tomato marinade, fried sauce marinade, braised vegetables marinade, and all kinds of marinade. In many restaurants, the dish was mostly in the "semi-buffet" mode. After the customer told the shopkeeper the size of the bowl, the shopkeeper would serve the plain white dish. The customer could go to the bar counter or cart filled with "toppings" to make a DIY combination, such as stir-fried meat, boiled soybeans, shredded carrots, shredded cucumbers, self-made stir-fried chili peppers, etc., or meat and vegetables. In the homes of the common people, the combination of the tips was also very casual. Sometimes, there was no need for special "toppings". It was just to pour the stir-fried vegetables on top. When there were more dishes left, it was also very delicious with the freshly cut tips. When they wanted to make oil doused noodles, the cooked tips were directly matched with minced garlic, chili, and salt. It was also very fragrant when mixed with hot oil.