CO-HOST | Make Money by Understanding When (and When NOT) to Tip

Summary

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Episode Overview

Podcast: Travis Makes Money
Episode: Make Money by Understanding When (and When NOT) to Tip
Date: February 16, 2026
Host: Travis Chappell
Co-host: Eric (Producer)

Main Theme:
The episode dives into the evolving culture of tipping in America, exploring when it's appropriate (or not) to tip, how peer pressure and technology are impacting expectations, and why making smart choices about when to tip is actually a part of taking control of your money and valuing your experiences.

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Key Discussion Points & Insights

1. High-Earning Servers and Restaurant Economics

• Discussion kicks off with a clip from The Iced Coffee Hour (03:09) spotlighting high-end restaurant servers making $150,000–$200,000 annually—sometimes more if they're not sharing tips.
• Travis notes that while tip pooling exists in these spots to balance out huge spikes, “the aggregate over a year is going to be a little bit more averaged out.” (03:59)
• Eric raises how easy it is to enter hospitality in regions like Nevada, making it a viable path for many, hence the competitive nature of hospitality work (04:13).

2. Travis’s Tipping Philosophy: The Expectation Problem

• Travis shares his tipping philosophy, drawing a sharp line between generosity and obligation:

  “The expectation is what gets me. … If you feel like you’re entitled to a massive tip just for doing your job, that, to me, is the surefire way to make sure that I tip you the least amount possible—or that I don’t tip you at all.” (05:31)

• He laments how businesses “just start adding the tip option in places where the tip option just should not...just shouldn’t be there” (07:23), using this to shift wage burdens onto customers.

3. “Tipping Creep” and Peer Pressure via Technology

• The infamous self-serve yogurt shop example comes up:

  "I grab my own cup, I pour, I put my own ice cream in the cup…then they flip the thing around to me and ask for a tip. And that one’s, like, always an easy zero tip." (09:47)

• Eric and Travis discuss how digital payment systems pressure customers to tip even when there’s no actual service:

  “It’s those ones when it…you’re playing on the psychology and hoping that I am going to allow the pressure of this person staring at me while I tip them to make me spend more money.” (10:28)

4. Service-Linked vs. Non Service-Linked Tipping

• Travis is clear:
  • Standard coffee: No tip unless the service goes above expectations.
  • Fancy drink requiring real skill: Tip is warranted.
  • Sit-down restaurants and bars: Generosity is important.
• His personal rule:

  “If I can’t afford to tip generously wherever I go, then I can’t afford to eat at that place. ... The nicer the places you go, the better service you have. I think the higher the tip you should get.” (14:29)

5. When Is Tipping Absurd?

• The co-host shares the Subway/Quick-Serve Restaurant Take:

  "If I have to go up to order, I’m not tipping. … I work there. You’re doing the work, they have the nerve on the iPad to do fifteen percent tip, twenty percent tip. … Just pay people a living wage and leave us alone already." (15:20)

6. Impact of Raising Tip Defaults

• Both hosts note the inflation of default tipping options:

  "When those things first started, the tip options were literally 15, 18, 20. … Now it's 20%, 25%, 30%. … As long as people continue to allow the peer pressure to make them choose those options, they will continue increasing." (16:08)

7. Tipping Before Service & Bad Experiences

• They call out mandatory pre-service tipping at counter-order places:

  “Tipping before the service has been completed is so strange to me.” (16:08)

• Travis shares a negative example where he tipped up front and was then ignored by staff:

  “Now I just paid you extra money to do bad at your job. It’s a poor customer experience…” (17:41)

8. The Attractive Server Debate

• Eric: “Do you tip more when the server is attractive?”
• Travis: “Not purposefully... maybe subconsciously, but it’s not something that… crosses my mind…” (20:25)
• Eric: Jokes about compensating less attractive or more attractive servers, playing on the psychology of perceived fairness (21:03).

9. When & Where Tipping Is Mandatory

Rapid-fire tipping scenarios (22:03):

• Haircut: Yes
• Sit-down restaurant: Yes
• Taxi: Yes
• Furniture delivery: If difficult (e.g., up stairs) and/or not already charged heavily for delivery—probably yes

Eric's anecdote: Paid a $100 delivery fee for a couch and tipped another $100 since it went up three flights—showing how expectations can get out of hand, even when the service charge already feels high (22:55–23:34).

10. Regulars, Holiday Tips, and Expectation Management

• Travis talks about tipping his barber well each time but not wanting to set an unrealistic expectation for every visit (24:21).
• They riff about the dangers of "over-tipping" and setting customer–worker dynamics for regulars (24:15–24:36).

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Notable Quotes & Memorable Moments

• Travis (About peer pressure at the register, 10:28):

  “It’s those ones when it…you’re playing on the psychology and hoping that I am going to allow the pressure of this person staring at me while I tip them to make me spend more money.”

• Co-host (On quick-serve tipping, 15:20):

  “If I have to go up to order, I’m not tipping. I work there.”

• Travis (On spending limits, 14:29):

  “If I can’t afford to tip generously wherever I go, then I can’t afford to eat at that place.”

• On the inflation of digital tipping defaults (16:08):

  “Now it’s 20%, 25%, 30%. As long as people…allow the peer pressure…they will continue increasing.”

• On counter-service mandatory tips gone wrong (17:41):

  “Now I just paid you extra money to do bad at your job. It’s a poor customer experience….”

• Comedic closing clip (25:32):

  “You can’t put a negative tip.”
  “I just did.”
  “You can’t.”
  “Nobody stopped me.”
  (Parody exchange lampooning arbitrary tipping rules and customer/service dynamics.)

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Timestamps for Important Segments

| Timestamp | Segment Description | |-----------|------------------------------------------------------------| | 03:09 | High earning for servers—$150–200K in high-end restaurants | | 05:31 | Travis’s philosophy: The problem is expectation | | 09:47 | Frozen yogurt self-service and absurd tip requests | | 10:28 | The peer pressure of digital tipping terminals | | 14:29 | “If I can’t afford to tip generously, I can’t afford it.” | | 15:20 | “If I have to go up to order, I’m not tipping…” take | | 16:08 | Escalating default tip percentages and customer response | | 17:41 | Forced tips before service and receiving bad service | | 20:25 | Whether attractiveness impacts tipping | | 22:03 | Rapid-fire “Tip or Not” round | | 22:55 | $100 couch delivery story and confused expectations | | 24:21 | Tipping regulars vs. setting expectations | | 25:03 | Parody “negative tip” comedy clip |

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Overall Tone and Takeaways

• Tone: Conversational, humorous, slightly irreverent but always practical.
• Message: Tipping can be a positive act that supports great service and hard work—but it’s being abused by both businesses and technology, and consumers shouldn’t blindly comply. Understanding when and when not to tip is part of having control over your money and respecting both your own values and the real work of others.

Closing advice (26:53):

“Money only solves your money problems, but it’s easier to solve the rest of your problems when you’ve got money in the bank, so let’s start there.”

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Listen, Laugh, and Think:

This episode is for people who want to be generous—but not manipulated—when it comes to tipping, offering practical frameworks for knowing when a tip is a reward for service… and when it’s just a tax.

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Transcript

[A]

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[B]

You're listening to the Travis Makes Money podcast presented by GoHighLevel.com for a free 30 day trial of the best all in one digital marketing software tool on the planet. Just go to gohighlevel.com travis and then for those watching live, basically all we're doing is batch recording several episodes of Travis Makes Money podcast. So we figure from now on we're just going to go live while we do this and if you want to ask any questions about making money online, about podcasting, about relationship building, you know, anything, anything on that list or whatever else, just drop a question in the chat and we'll get to it on this episode. For everybody else listening, welcome back to the Travis Makes Money podcast where it's a mission to help you make more money. Today on the show, I'm in studio with my producer Eric, who has pulled up some clips. At least I think that's probably what I heard for about a half a second. Like a minute ago there was a.

[C]

Little something I was watching a clip the other day from Brandon says, just me watching. Thank you, Brandon, appreciate it.

[B]

But thanks for having me derail the show. Nobody's here, just Brandon and maybe Joey or Jennifer or. It says a few people are watching. A couple people watching.

[C]

Yeah, there's a few people. Okay. Yeah, they're in and out. Yeah, it's like the burger joint. Yeah. Okay. But I was watching a clip from the Iced Coffee Hour.

[B]

Okay.

[C]

What's the name of the guy that hosts the Iced Coffee Hour?

[B]

Graham.

[C]

You know what I love about Graham Stephan.

[B]

What's that?

[C]

Is all his content is short form.

[B]

It's a deep cut. For anybody who doesn't know, that is.

[C]

I was stunned. So we actually saw. Can I say this?

[B]

Well, I think you can say it.

[C]

So I mean, factual, not. No, I was done when we. Because we went to go film at. At Boxable.

[B]

Yeah.

[C]

And which was a cool. I think that was a cool video, actually. That we did.

[B]

Yeah. And it's basically a place that has. They build houses on a giant assembly line. Like small manufacture, like tiny homes for like homeless problems and things like that.

[C]

But, and if anyone's interested, tiny home. It's Graham Stephan. No. So we went through every home. We went through Travis's like ducking under like machinery and like we're walking through and I saw and we were like.

[B]

Oh look, they let in kids for a field trip.

[C]

Yeah. And it was Graham Stephan. I was stunned by how short he really is.

[B]

Yeah, well, he probably sits on some encyclopedias when he films, which is fine.

[C]

That's my joke from the other day. Yeah, I know, I said. But anyway. No, I was just stunned by it. But I just. Yeah, that's it.

[B]

Good guy, good guy.

[C]

Great content.

[B]

Great content.

[C]

And he knows what he's doing. But anyways, there was a clip from there. I'll just play the audio. But it sprung me into a conversation here.

[B]

Make six figures. Yeah, we know if you can make.

[C]

Six figures, you say servers, but it's not going to play the be in the clip because that's how it works.

[B]

Can make six figures.

[D]

Yeah, we know a few servers here on the Strip who would easily make about 150, maybe as high as $200,000 a year just working at a really high end restaurant. We went out to dinner last night. The table across from got a $5,300 bottle of sake.

[B]

That's insane.

[D]

So you could imagine the tip on top of that, plus food, plus other drinks.

[B]

Sometimes they share tips. If they're not sharing tips, then yeah, servers make bank.

[C]

Thank you for that insight. If they don't split the money with anybody else, they're making a lot more.

[B]

Yeah, but that isn't necessarily true. Like a lot of those, a lot of like higher end places, at least from what I understand, will split tips. But everybody's really good. So it's not like you're gonna. Yeah, you know, because like, like what Graham just said, know in some of those higher end places, some of those tips and bills can be insane.

[C]

They could be thousands of dollars.

[B]

Yeah, it could literally be a 15, $20,000 bill. And then so I, I, I, I, I don't know 100%, but I'm pretty sure a lot of those places split tips. But doesn't mean that they walk away with less money. It just means the aggregate over a year is going to be a little bit more averaged out.

[C]

I think I, I'm trying to remember who said it, but there was somebody that was saying the reason they think that the education like testing and stuff is so rough in this area in Nevada is because most people know they're going to get jobs in hospitality. So, like, it's like their dad works somewhere and they're like, I'll get the door in for you once you're 18. And I thought that was interesting.

[B]

I work in the kitchen at the Wind.

[C]

Yeah. Yeah. Which can be really beneficial. But you mentioned our last episode, tipping, which brought to mind this clip that I had. Yeah. Was already wanting to talk about. Talk to me a little bit about your thoughts on tipping culture and how you feel about it, because I know you. I've been out with you before on dates. You know how we do. I've been out with you before, we've gone out. I know firsthand, you know, you need to pay me extra to say this very generous tip. A good amount wherever we go, thousands.

[B]

We have a good time with whoever's serving, you know.

[C]

But no, I know that you do tip well. You don't just go like 10%. Yeah, scribble, scribble. But I also know I've been in certain places with you where there's an expectation of tip and. And the rage that I see you get filled with is indescribable. So talk to me about tipping culture a little bit.

[B]

The expectation is what gets me.

[C]

I.

[B]

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[E]

Foreign.

[B]

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[C]

There are certain places where I know tips should be required. For example, frozen yogurt places. I know you love tipping there.

[B]

That is the most shining example of the place that's like the most egregious version of this, where I walk into the frozen yogurt spot, I grab my own cup, I pour, I put my own ice cream in the cup. I put my own toppings on it. I set it down on the scale. They don't touch it. You know, I grab my own spoon. And then they flip the thing around to me and ask for a tip. And that one's, like, always an easy zero tip.

[C]

They don't ask. They just go.

[B]

Yeah, they just flip it around and go. It's gonna ask you a couple questions. Like. Like, I don't know the exact question that it's gonna ask me.

[C]

We're specifically gonna ask you one question. Yeah, and there's a very difficult way to skip the question.

[B]

Right, exactly. So it's those ones when it. When it's like you're playing on the psychology and hoping that I am going to allow pressure of this person staring at me while I tip them to make me spend more money on this thing. And that's just sort of. I don't know if that's my entrepreneurial tendency or my stubbornness, but those ones. It's easy for me just to be like, yeah, how do you skip this? Like, I'm not. Like, that literally happened at the. The bar at the movie theater recently, where it was like mice got up, use the bathroom in the middle of the movie, run over to grab another beer, and it's. And it's her literally opening the fridge behind her, pulling out a can of beer and handing it to me. And then I Had she flips the thing over for a tip. And I was like, I tried to put in. It was like 15, 18, 20, or whatever. Actually, it's not that anymore. It's like 20, 30, 40 anymore, you know, are the options. And then. And then most of the time, there's like a enter custom amount or something like that. There was no option to do that on this particular thing. So I was trying to figure out a way to skip it. And she literally had to look at. Look at me trying to figure it out. And then. And then pierces the discomfort in the situation and goes, are you trying. Are you trying to skip that part? And I had to verbally be like, yes, I am. And then she had to take it back from me and then skip it and then hand it back to me to continue paying. Like, those are the situations that I'm just like, this has gotten out of hand.

[C]

This is.

[B]

This is not a tip. This is just a tax. This is just an additional service tax on my food item or my can of beer that you handed to me. Like, there's no. So, like, for me, I. I order black coffee when I go to coffee places. So when I order a black coffee.

[C]

You start giving me money. When you tell. When you say this, I'm gonna have a.

[B]

There's only so many things I can say.

[C]

I'm gonna have, like three phrases, and I'm just gonna have jars. And every time you say. Every time you say, I worked in door to door sales, I only want black coffee.

[B]

But can I say something? I'll agree to that if you also allow me to have three jars for things that you say all the time.

[C]

See, I was telling Tara the other day that you say that.

[B]

Yeah, exactly.

[C]

You say that kind of stuff.

[B]

So that would be.

[C]

That would actually be kind of fun.

[B]

Just to have jars for different phrases that we both say all the time.

[C]

That would be kind of fun, but also expensive.

[B]

We'll just be giving each other money back and forth.

[C]

We just. It's this. It's the same dollar, and we just cycled, recycled. That would actually be kind of fun, though. We should do some kind of thing.

[B]

All right. Like that. Yeah. Yeah, let's do it.

[C]

You know, we'll.

[B]

We'll both create our own jars. But yeah, so it's. It's in situations like that where it's like, if I. If I'm. If. If I literally watched you turn around and just, like, put the black coffee in a cup and then hand it to me, I'm probably not going to tip you. Unless. Unless you were just like, so beautiful. Unless you're just smoking hot. No, unless you. Unless you made the experience over and above what it typically is. But if it's somebody just like, next, what do you want? Black coffee. Great. Here it is. Then I'm not going to tip you for that. However, if I'm at a coffee spot and I order a drink that is not just black coffee, they have to actually go make it, and it requires, like, the labor of making the drink and there's some skill involved there and they're handling food items and things like that, then, like, I'll be much more likely to dip in that scenario. But then other scenarios, though, like at the bar or out or at a restaurant, like, we're very. We're generous on that side. Because my belief is. I noticed this when I would go out, when I started going out to nicer restaurants, but I couldn't quite afford to actually be at the restaurant. My tipping was. I would. I would tip like a, you know, like a scrooge where I was just like, okay, well, what is exactly 17% or whatever? Because, like, I really had no business eating at that spot to begin with. So I made sort of a rule in my mind. It was like, if I can't afford to tip generously wherever I go, then I can't afford to eat at that place. So it's like when you go to a nice steakhouse and the bill at the end of the thing is 3, $400, well, the tip is going to be another hundred bucks on top of that. If you're going to tip them appropriately in that type of a setting where they are super knowledgeable, they're extremely helpful, they're very friendly. You know, the nicer the places you go, the better service you have. I think the higher the tip you should get. And so I made basically a rule for myself where it's like, if I can't afford to tip generously in all these scenarios, then I don't actually deserve to be eating at this place yet, and I just got to wait until I can afford to go there. Or like, if I can't afford to tip the valet for, like, sprinting to go get my car, then I probably can't afford to valet. I should probably just go park itself. Parking or whatever it is, you know?

[C]

Yeah, but this is a sensible subway take about this. Okay?

[B]

I get the sense that it's not sensible, but it is. Oh, okay.

[C]

I like that when I say something is like, when I say this is A good clip. It either means it's the worst clip you've ever seen or it's the best clip. And there's no.

[B]

I never know what like you have.

[C]

No idea which one it is.

[B]

Like a box of chocolates, you know?

[C]

Right.

[E]

If I have to go up to order, I'm not tipping. I know restaurants are all the self sore, they're all self served now. 0% 0 at this point. I work there.

[B]

You're doing the work they have the.

[E]

Nerve on the iPad to do. 15% tip, 20% tip. Tip you. Why don't you tip me? Take 15, 20 off the belt. No, literally just pay people a living wage and leave us alone already.

[B]

Tipping when you have to do the work is awful.

[E]

Yeah, well, come a year we're tipping 45%. We're making the ourselves.

[B]

Yeah, exactly. What about coffee shops?

[C]

Zero.

[B]

You didn't tip for that?

[E]

Oh, this guy was rude as hell. I wanna, I wanna even cover the, the name here. I don't even want to give him anything.

[C]

What so.

[B]

But that is a good take.

[C]

It is.

[B]

Yeah. When that, that's the whole point is like you're doing all the work but I like I'm already here paying for the thing that I'm paying for. I also have to pay tax on the thing that I'm paying for. And then you want me to pay additional money when you didn't do anything like that just, it doesn't make any sense. Like a computer could have done your job and you want me to give you extra money for like standing there. You didn't like, you don't like she said like, oh, that person was rude, you know, or like that's, that's the part that starts getting annoying and obnoxious. And like she said, the more they can get away with it, the more they're going to continue to get away with it. Which is why like when those, when those things first started, when you had the tip options, it was, it was literally like 15, 18, 20. Like when I was becoming adult, 15% was like the accepted normal tip at 20. Now it's now 20, which is like so now on those things it's like 20%, 25%, 30%. And like she's saying it's like at some point, as long as, as long as people continue to allow the peer pressure to make them choose those options, they will continue increasing. That's what capitalism does. They will continue extracting as much money as they possibly can from you at any interaction that they can until people are like no, you didn't do anything. Why would I give you extra money? Like we talked about earlier, too, is that tipping before the service has been completed is so strange to me. Like, there was one time we were at a restaurant in Utah, and it was like a breakfast spot, and you go to the counter and you order your food. They don't bring your food to you. They call your number and you go up and get it. But you. You had to tip before. And it was not an option to not tip. There was no option to escape the tip. And then the service was horrible. We asked for something, like, immediate. Like, right when they. Right when we sat down with our food, someone was walking by, cleaning tables. We're like, oh, can we get. It was something, like, actually essential to the meal? I forget exactly it was. But like, syrup for our pancakes or something like that. Whereas, like, I can't eat this food item until I get this other thing. Do you guys have this? And they're like, oh, yeah. We never saw them again. Like, just, this is the worst service imaginable. But I was forced to give you a tip. I couldn't get my food without it. And now I just am. Now I just paid you extra money to do bad at your job. Like, this is. This is objectively a. It's a poor customer experience is what it is. And that's ultimately what's going to be their detriment is. Is making everything a bad customer experience. When you feel guilty, like, nobody likes that feeling. When you're. When you. When you're feeling peer pressured into just, like, giving more money for no reason at all.

[C]

That's what I feel like you said in our team meeting Tuesday. You said, I'm paying you money. You did a bad job.

[B]

That's right.

[C]

Remember when you said that you were yelling at me through a chipotle, A weekly thing that I say you did every recording session. That was absolute crap. Why did we do that? No, I was going to say. Okay, I'm going to ask you some questions really quick. Be honest with me.

[B]

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[C]

Jackie's gonna watch this. Do you. Do you tip more when the server is attractive?

[B]

Not purposefully. For real. You can. You can double check with Jackie. I. But I also know that there's a psychological fact that attractive people get more out of life in general. Like, even in terms of elections. And, like, that's just a psychological reality. So it, like, maybe subconsciously, but I don't. It's not something that, like, crosses my mind when I go to tip somebody.

[C]

Does Jackie tip more when the server is attractive?

[B]

Maybe she does. I don't know. I'm usually the one that does all that.

[C]

So I feel like maybe I subconsciously tip less because they already got enough.

[B]

I tip, hey, you're too attractive.

[C]

The less attractive life's been easier for you. The less attractive someone is sympathy because I know they're not making as much.

[B]

Yeah, that's. That's. That's fair. That's fair. Well, I mean, I don't know if it's fair.

[C]

It's actually the opposite.

[B]

It's quite.

[C]

It's not fair that some are beautiful and some aren't. Speaking from experience, on which end do you feel like you tip? When have you ever had a. Like a. A waiter or like. Or like, jewelry person or driver that. That, that tells you a sad story about themselves. Clearly trying to get more of a tip. And despite that, you don't.

[B]

I don't think I have, actually. I don't think I've had anybody that's, like, told me a sob story.

[C]

I literally had the other day, I had someone say, I had a single tip today.

[B]

Are you serious?

[C]

Yeah. And I was like, I'm not gonna be the one. I wonder why you're such a basket of roses.

[B]

Well, it sounds like you need to go work in a restaurant, Eric.

[C]

Okay, let me ask you this. Let me ask you a man list some places. Tell me if it's always immediate tip or just a no.

[B]

Okay.

[C]

Haircut?

[B]

Yes.

[C]

Sit down. Restaurant?

[B]

Yes.

[C]

Taxi.

[B]

Yes.

[C]

When we were in New York, you said, I'm not. I'm not tipping this guy. I don't care.

[B]

Is that true?

[C]

No. When someone delivers furniture to your house.

[B]

I don't know if I've ever had that happen.

[C]

You've never had someone deliver a couch?

[B]

No, our couch we put in the back of the truck and drove it.

[C]

If you had a dude deliver a couch to your house.

[B]

I probably took them.

[C]

Probably. Yeah. The.

[B]

The only barrier to that would be I never carry cash on me.

[C]

I didn't know because I did. Okay. So I went and got cash because I wasn't sure what the protocol was. Yeah. I had a couch delivered to our house, and we're a third story.

[B]

Yeah.

[C]

And I had him wait. So listen, but here's what. Here was the predicament, though.

[B]

Okay.

[C]

I paid a hundred dollars delivery fee. Okay.

[B]

Okay.

[C]

So in my brain, I'm like, that's what I mean. They're getting paid to deliver. Sure. But then I was like, it's a third story. So I tipped them another hundred dollars.

[B]

Another hundred dollars.

[C]

I gave each one 50 bucks.

[B]

That's a great tip. They're probably very grateful, but I'm saying.

[C]

Or was that. I didn't know. I didn't know if that was a bad tip or a good tip. Yeah, I feel like that's a good tip.

[B]

That's a great tip.

[C]

I think I do that for the pizza guy, too. And it's really getting out of control.

[B]

It's 20% of your budget, you know.

[C]

It'S like just 100 bucks. Hundred bucks. 100 bucks.

[B]

No, that's a. That's a great tip.

[C]

I've been giving couches. Jackie's been bringing me ever bowl.

[B]

Yeah.

[C]

Give your 100 bucks every time.

[B]

What? Tell me that.

[C]

No.

[B]

Oh, that's not true. Thanks for.

[C]

I did. There is something mental, though, because I did. I did. One day I did just, like, say thanks.

[B]

Yeah.

[C]

But then I feel like that just balanced out all of them. Yeah.

[B]

You gotta kind of almost like once in a while you'd be like, yeah, exactly, exactly. Because you don't want to build the expectation too. You know what I mean? It's like if you. If you. If you go somewhere and you're like a regular. You know what I mean? Sometimes you have to tip them 100. The first time.

[C]

Yeah.

[B]

The next time they're like, they're back. And then you said them 25 and they're like, oh, yeah.

[C]

I like to build an expectation. I'm not going to do anything for you.

[B]

Yeah. This is purely, especially around the holidays, we're like, even more generous, I would say.

[C]

Yeah.

[B]

Typical.

[C]

I do. I, I.

[B]

And frankly, like, if I'm a regular, that's why, like my, my barber, like, I tip her every time and I tip her well. But it's like I've been going to her for like seven years and she does a good job and it's a difficult thing to be good at. So, yeah, I'm gonna, I'm gonna tip.

[C]

Yeah. And I mean, the fact that she can, like, make your misshapen head look a little bit okay. Is pretty wild. So she deserves all of that. Shout out.

[B]

Agreed. Asis.

[C]

Isis. I didn't want to mispronounce that.

[B]

It's not isis, it's asis.

[C]

That shows up on your credit card statement every month. Like financial support for isis. It's probably not good. DHS is at the door right now. All right, I'm going to end the video with this clip. Have you ever seen this?

[B]

I don't think so, but I like these guys a lot. They do a lot of good stuff.

[C]

Let's close out with this clip.

[B]

Thanks for dining with us.

[C]

Thanks, man.

[F]

Why'd you do that? I can't afford to pay for the meal.

[B]

That's what you ordered, but I can't pay.

[F]

You can't put a negative tip. I just did. But you can't put a negative tip. I just did. You can't nobody stop me. I'm telling you, you can't.

[C]

Thought you let him do that.

[F]

I didn't.

[C]

He did.

[F]

He said tip whatever you want. No, I did not. It's coming out of your paycheck.

[B]

What? I'm sorry.

[C]

It just is.

[D]

It does.

[C]

It comes out.

[F]

You can't do that. I just did. You just did. You said I could sit wherever I want.

[C]

That's the tip.

[F]

That's not a tip. I chose. That's not a tip. Here's a tip. Where's the no negative number sign?

[C]

What?

[F]

The sign that says no negative nilly numbers on this receipt.

[B]

Where's that? It doesn't.

[F]

They don't have that on there. Why not?

[B]

Cuz they don't.

[F]

Cuz there's no rule that says no negative nearly numbers. Nicholas. My name's Nicholas. Better not have no nearly negative bank account because Nicolas got paid for the tip.

[B]

I'm not paying for this.

[F]

No, you gotta pay for it.

[D]

What?

[F]

You gotta pay for it. It's just the tip. It's not a tip. It's just a tip. It's not. Why are you saying that? It's just a tip.

[B]

Stop saying no.

[F]

Because it's just a tip.

[C]

Just the tip.

[B]

Why? What?

[C]

Stop. What?

[F]

It's not the whole thing. It's just the tip. You know.

[B]

You know what?

[C]

You know what?

[F]

No, no, you can't do that.

[B]

Whoa.

[D]

You can't do it.

[F]

Yeah, just do it.

[C]

You stop.

[F]

You can't just. I'm going to sue you. You can't do that. You're going to sue.

[C]

You.

[F]

You can't sue me. You. No, you're not going to sue me.

[C]

He could. He could sue. Sign it.

[F]

You pay the full amount now. I'm the full amount. Pay the whole bill.

[E]

You.

[F]

You can't do.

[C]

You. You know what?

[F]

You know, this job.

[C]

This job.

[F]

I quit. You can't do. You can't even quit.

[C]

That's a good. I love the customers. Right? For sure. All right. I love that. If people tune in for life for just that section, it's just you silent, just laughing. Yeah.

[B]

Saying, nicholas, they can't even hear the video you're watching. It's great content. Oh, man. All right, well, that's it for this tipping episode. Remember, money only solves your money problems, but it's easier to solve the rest of your problems. You got money in the bank, so let's start there. Here on the Travis Makes Money podcast. Thanks for tuning in. If you're not listening, if you're not watching this live, remember that you can come watch us live. Now, we're going to do this basically whenever we sit down and record these episodes a couple times a week, we usually sit down for two, three hours, record a bunch of episodes. So we're going to start going live. Follow me at Travis Chapel or at Travis Makes Friends or at Travis Makes Money Pod on Instagram and tune in live, ask some questions and listen to you being a part of the episode later on. Anyway, thanks for tuning in. Catch you next time. Peace.