I'm sure they have to maintain a policy of not accepting tips to keep workers from asking or hinting for them. It becomes effectively a policy of not asking, but not refusing either. I got 'tipped' occasionally but customers knew it was my own business.
I guess the new spot worked, but simply having a 97 dish in same place would be no sure indicator that 110/119 would also work. Also, what's the "expanding foam" used to anchor the post? It's not what I'm thinking, is it...?
