In Argentina, people tip 10% when eating out at restaurants, and taxi drivers don’t expect to be tips, but it’s nice to throw some coins their way. Hotels will charge around 10%, but if they don’t, you should leave 1-2 pesos for porters helping carry your bags and for housekeeping.

10% is also the norm in Chile, regardless of the situation. No one tips more than that or less than that, unless the service was really bad, in which case it’s okay to not tip anything at all.

Tipping is expected in Canada, and it can vary between 10% and 20% depending on if it’s English or French Canada. It also depends on the service; you can leave a low tip for bad service, although it’s pretty rude.

Tipping extends to restaurants, valets, maids at hotels, and even porters, as well as 10% for taxi rivers.

In Denmark, people don’t typically tip due to workers making good money. Nobody would turn down a 10% tip if you wish to offer it, but it definitely isn’t expected.

In France, service charges are already included in your restaurant bill, which means tipping is not obligatory. However, it’s customary to express your appreciation by rounding up the bill or adding a little extra as a token of goodwill. When you stay at hotels, consider leaving a gratuity of 1-2€ for the housekeeping staff and porters. For taxi drivers, a standard practice is to provide a 10% tip.

In Germany, tipping is not as prevalent as in some other countries. Typically, restaurants do not include service charges in the bill, so it’s customary to offer a discretionary tip of 5-10%. When it comes to hotels, it’s appreciated to leave a gratuity of 2-3€ for the housekeeping and porters. Taxi drivers in Germany usually expect tips in the range of 10-15%.

In Hungary, tipping is a well-established practice, and it’s customary to tip in various situations. In restaurants, it’s typical to offer tips ranging from 8% to 15% of the bill, whereas taxi drivers commonly receive a 10% tip for their services.

Do you know, how to make a side dish the center piece of your dinner table? Ask Feges BBQ, the Houston-based community BBQ joint, is gaining increasing popularity and acclaim over its new approach to barbeque. Combining traditional and contemporary, they have created a unique fusion in the preparation and flavors of their BBQ dishes. And locals are going gaga over their Korean braised kale. As the Texas Monthly puts on, these spicy Korean greens might be the best BBQ side dish in entire Texas. But you don’t have to fly all the way to Texas to try it! Just follow this easy recipe, and you can serve the dish fresh from your kitchen for your next BBQ party!

Ingredients (For 6 servings):

• Kale, 1 bag, about 1 pound. Cut and de-stem the kale. • Roasted red bell peppers, 1 can, about 12 ounces. Drain the peppers and cut them into thin slices. • Garlic cloves, 2. Finely chop the cloves. • Medium-sized shallots, 3. Slice thinly. • Canola oil, 1 tablespoon • Salt, as per taste • Crushed red-pepper flakes, 1½ teaspoons • Water, 3 cups • Spicy Korean barbecue sauce, ½ cup

Method:

• Heat oil in a large braising pan over medium-high heat. Add the sliced bell peppers and caramelize for 3 to 4 minutes.

• When there is no more liquid left in the pan, reduce heat to medium. Add chopped shallots, garlic, salt, and crushed red pepper flakes. Sauté for about 1 minute, until it becomes fragrant.

• Then start adding kale, water, and barbecue sauce in batches. The kale should begin to wilt. Gradually add all the kale, water, and barbecue sauce. If you prefer more heat, you can increase the amount of sauce to as much as 1 cup.

• Cover the pan with a lid, while reducing the heat to medium-low. Simmer for 20 minutes or until the kale is tender. Serve hot.