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At one of the best restaurants in New York, Le Bernardin, a businessman named Mark Taylor left a tip of $10,000 after a dinner for two. The waitress who served him was delighted with the unexpected generosity. According to Mark, he decided to leave such an amount because he was impressed not only by the quality of the food, but also by the level of service, which, in his opinion, was top-notch. This story quickly spread across social media, inspiring many to more generous acts. In addition, this generosity also raised the issue of tip distribution among employees.
