The Second-Smallest U.S. State Is The Worst At Tipping | HuffPost Life

And the second smallest is the worst.

Taste Editors

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If you work in the service industry, you might want to consider moving to Alaska. Yes, we know it's really cold up there in America's largest state, but it's in your best interest to buy a puffer jacket and suck it up. Because out of all 50 U.S. States, Alaska has the most generous tippers. According to data from the card payment system called Square, and the infographic made by Quartz, Alaskans left an average of 17 percent.

But whatever you do, do not -- we repeat -- DO NOT move to Delaware. The second-smallest State in America is full of this country's most terrible tippers, with tips averaging 14 percent. The other two worst offenders were Hawaii and South Dakota. It gets worse for Delaware though, because this state is not only home to the worst tippers, but to the fewest amount of tippers too. What's going on, Delaware?

If you want to know how your state ranks, check out this chart for a clearer picture.

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Before You Go

20 Most Important Restaurants in America

#1 MOMOFUKU: New York City and points beyond(01 of20)

The Pork Bun that Launched a Thousand ImitatorsDavid Chang wasn't the first to transform brussels sprouts from a side to a star. He wasn't a pioneer when it came to playing any music he wanted, and loudly. Backless chairs and no tablecloths were nothing new. And his world-renowned pork buns? Chang admits he ripped those off. But Michael Jordan wasn't the first guy to dunk, either. What Chang did was put it all together and turn a tiny East Village storefront into the most important restaurant brand of the past decade—on his own terms. Momofuku is fun, unexpected, and full of attitude (too bad if you want something served "on the side"). The food avoids easy categories, and it is always evolving. Pork buns and ramen led to bo ssäm, crudo, and Fuji apple kimchi with jowl bacon, each dish addictive and, above all, on the leading edge of where food was—and is—going. Chang's empire, which has expanded to include Noodle Bar, Ssäm Bar, Ko, Milk Bar, Má Pêche, and Booker and Dax, plus spots in Sydney and Toronto, has changed our dining culture for good (and for the better). I know because I see it—and taste it—every time I eat out.(Credit: Matt Duckor)

#2 THE RESTAURANT AT MEADOWOOD: Napa, CA (02 of20)

A Chef at the Very Top of His Game I wasn't around when Alice Waters started the locavore revolution at Chez Panisse or when Thomas Keller gave American fine dining an identity at The French Laundry. But I did eat Christopher Kostow's food in 2012. Like other modern chefs, he has a love affair with vegetables, many of which come from Meadowood's garden. A plate of salt-baked rutabaga is paired with woodsy matsutake mushrooms, goat's milk, maple, and shaved white truffles. But these aren't proverbial "figs on a plate." Kostow's elegant dishes arrive fresh from a precision dance routine with tweezers. And while the kitchen may work Momofuku-loose (is that Rick James on the speakers?), there's nothing dressed down about the experience. From the pressed white tablecloths to the artisanal tableware, everything reminds you that this will be a special meal. To see a chef at the peak of his powers, eat here now.(Credit: Leanna Creel)

#3 HUSK: Charleston, SC (03 of20)

Reviving Southern Food, One Ingredient at a Time "The secret to delicious food is good dirt and plant varieties." That's chef Sean Brock's mantra, and at Husk, the proof is in the (heirloom corn) pudding. Brock is also an evangelist for the Southern pantry. Everything he serves in this elegant 19th-century mansion comes from below the Mason-Dixon line, including many rare fruits and vegetables he cultivates himself. (Credit: Courtesy Husk)

#4 ALINEA: Chicago(04 of20)

It's Grant's World, We Just Eat in ItGrant Achatz confuses me. Or, to be more exact, his food confuses me. After eating, say, his dish "LAMB ........?????............!!!!!!!!!!!!!" (lamb served with 86 ingredients), my tongue is puzzled. It's like a Thomas Pynchon novel: Both are brilliant, frustrating, and, in the end, miraculously fulfilling. Each dish on Alinea's wildly creative tasting menu is a barrage of colors and textures. Hot Potato Cold Potato plays with taste expectations but goes down like the best cheddar-potato soup. The whole experience is a head trip, including the austere space, which I can only think was designed to keep your eyes on the plate. Do I want every restaurant to be like Alinea? No. But I do want one to push these boundaries, and I want it to be Alinea.(Credit: Lara Kastner)

#5 MANRESA: Los Gatos, CA(05 of20)

Upping the Ante on Farm to TableDavid Kinch is the kind of guy who will go on (and on) about the catastrophic effects of refrigeration on freshly dug carrots, radishes, and beets. Which might explain why a few years back he partnered with nearby Love Apple Farms to serve as the kitchen garden for Manresa. Now they grow the majority of the restaurant's produce. Kinch chooses every plant that goes into the ground based on how it will taste and look on the plate—especially for his Into the Garden dish, an "edible reflection" of the day's harvest. Kinch also gathers inspiration from the larger world, as in an elegant dish of panna cotta with Monterey abalone and an abalone-dashi gelée. Manresa is more than a restaurant; it is an ecosystem that creates a direct link between ingredient, kitchen, and customer. There's a reason Kinch is considered a minor deity by the best chefs in Europe. It's time Americans caught on. (Credit: John Kernick)

#6 ROBERTA'S: Brooklyn(06 of20)

That Whole Brooklyn Thing? Here's the BlueprintTo say that Carlo Mirarchi, Brandon Hoy, and Chris Parachini had a larger vision when Roberta's opened in 2008 would be wrong. "We didn't," Hoy says. "Everything happened, for lack of a better word, organically." Today, the ramshackle space serves as a model for Brooklyn's mashup of high and low. Where else can you eat the city's best pizza, hit a Tiki Disco party, or go deep on a $180 tasting menu at sister spot Blanca? (Credit: Christopher Testani)

#7 ELEVEN MADISON PARK: New York City(07 of20)

The Most Unapologetically Ambitious Restaurant in the NationWhen the recession hit in 2008, most restaurants swapped out caviar for comfort food. At Eleven Madison Park, chef Daniel Humm and general manager Will Guidara reacted in a different way—by doubling down on their goal of being even more high-end. Four years later, they are comfortably perched at the top. (The pair even bought the place from restaurant don Danny Meyer.) Today, EMP offers customers one choice at dinner: a four-hour, $195 prix fixe. Of course, nowhere else will you see a carrot ground tableside (a nod to steak tartare) or sturgeon encased in a smoke-filled glass dome (paired with caviar and cream cheese, of course). Greatness at this level is about the small things, too, and the restaurant executes those in spades. Flip over any plate at the restaurant and you'll notice it's been set so the maker's name is oriented for you to easily read. Every time. That's not an accident. The only thing that soars higher than EMP's 35-foot ceilings is Humm and Guidara's ambition.(Credit: Cathy Chaplin/gastronomyblog.com)

#8 POK POK: Portland, OR, and Brooklyn(08 of20)

A Straight Shot to Thailand, No Passport RequiredI have no doubt that if Andy Ricker wanted to cook burgers, pizza, or tacos, they would be some of the best versions I've ever had. But Ricker cooks laap pet issan, muu paa kham waan, khao soi, and other northern and northeastern Thai dishes at his casual, bicoastal spots. And people wait in line to get in, ordering rounds of fiery salads and fragrant grilled pork neck as if they were chips and salsa (and washing them down with inventive cocktails). Are the dishes "authentic"? I have no idea, and I don't care. By going beyond pad thai and green curry, Ricker opened up a world of flavors—and a world-class cuisine—to a generation that didn't even know they needed them.(Credit: photographs by Peden + Munk)

#9 MISSION CHINESE FOOD: San Francisco and New York City(09 of20)

The New Face of American Cooking? You Can't Miss HimHow everywhere is Danny Bowien, the chef and face of Mission Chinese Food? With no PR machine, the Korean-born, Oklahoma-raised 30-year-old landed features in at least 13 major magazines last year, from The New Yorker to Playboy. His scrappy, no-frills spots define dining out right now (on both coasts): no reservations, long waits, big flavors, smaller checks. For the guy who gave the world kung pao pastrami and Chongqing chicken wings, it's well deserved. With a Paris outpost up next, we'll be looking for Bowien in the pages of Le Monde in 2013.(Credit: Alanna Hale)

#10 UCHI/UCHIKO: Austin(10 of20)

The Best Little Sushi House in AmericaI can hear the sushi snobs already: "This know-it- all is saying the best sushi in America comes from a white dude. In a 1920s bungalow! In Texas?" But yes, that is what I'm saying. Tyson Cole is the Japanese-speaking, James Beard Award–winning perfectionist behind these Austin institutions. The quality—and diversity—of fish he sources is unparalleled, of course. But even more impressive than his UPS bill is the sheer creativity of his composed, nontraditional dishes, particularly at Uchiko—mackerel with potato-milk jam and green apple; smoked bonito with watermelon radish. This isn't your typical minimalist-chic sushi dining experience; this is Japanese-inspired small plates that only someone not bound by the constraints of tradition could pull off. And that may be Tyson's biggest legacy—making it possible for anyone to cook any kind of food he or she chooses.(Credit: Jennifer Davick)

#11 ANIMAL: Los Angeles(11 of20)

Dude, Don't Bogart Those Fried Pig Ears!In the history of American cooking, Jon Shook and Vinny Dotolo will probably go down as the guys who introduced stoner cuisine to the masses. Their signature dishes, like Buffalo-style pig tails, melted petite Basque cheese with chorizo, and foie gras biscuits and gravy, may share an entry with Doritos Locos Tacos and deep-fried Twinkies. That would be a shame. Animal's food is smart, not smart-ass. Every dish is generous and freewheeling, but also exacting, disciplined, and balanced—in other words, very unstoner. By serving a menu of upscale munchies in a gritty, minimalist space in the old Jewish neighborhood of Fairfax, the two also changed the dining culture in L.A., making food, not the scene, the centerpiece. Not bad for a pair of self-made chefs, who deserve to be remembered for creating dishes rooted in satisfaction and comfort—no matter why you crave them.In the history of American cooking, Jon Shook and Vinny Dotolo will probably go down as the guys who introduced stoner cuisine to the masses. Their signature dishes, like Buffalo-style pig tails, melted petite Basque cheese with chorizo, and foie gras biscuits and gravy, may share an entry with Doritos Locos Tacos and deep-fried Twinkies. That would be a shame. Animal's food is smart, not smart-ass. Every dish is generous and freewheeling, but also exacting, disciplined, and balanced—in other words, very unstoner. By serving a menu of upscale munchies in a gritty, minimalist space in the old Jewish neighborhood of Fairfax, the two also changed the dining culture in L.A., making food, not the scene, the centerpiece. Not bad for a pair of self-made chefs, who deserve to be remembered for creating dishes rooted in satisfaction and comfort—no matter why you crave them.(Credit: Courtesy Animal)

#12 AVEC: Chicago(12 of20)

Why American Restaurants Look the Way They DoWhen Donnie Madia and Paul Kahan opened Avec in 2003, it was as much about the room as it was the food. The space was small and spare, the chairs backless, the tables communal—much as in every restaurant I ate at in 2012 (and, not coincidentally, like the number one spot on this list). Avec's true innovation—the eating bar, chef's counter, or whatever you call the place where diners get a front-row seat—reinforced the shift away from the rigidity of fine dining. Suddenly, the wall between cooks, servers, and customers was gone, and the bustle of the room became an integral part of the experience. Eating out was a party—complete with killer small plates like bacon-wrapped dates, cheese focaccia, and whipped brandade—and you didn't need an invitation to be there, just the desire to have fun. (Credit: Nathan Kirkman)

#13 LE BERNARDIN: New York City (13 of20)

Why We're STILL Talking About Eric Ripert Since 1994, Eric Ripert has captained the greatest seafood restaurant in the world. No matter what "lightly cooked" fish and sauce combo he conjures, it tastes revelatory. He's a chef's chef whose dedication is unmatched. Trends may come and go, but Le Bernardin—and Ripert—endure. To find out why, we asked some of his peers.

"If I were a fish, I would want to end up in Ripert's hands, where I know I'll only be softly swathed with herbs, bathed in a fragrant broth, and barely cooked!"—Daniel Boulud, Daniel, NYC

"He radiates integrity and tranquillity, which inspires chefs to be more like him, both in the kitchen and out." —April Bloomfield, The Spotted Pig, NYC

"He's the best of what a modern French chef should be. He makes me proud to be a chef."—Jacques Pépin, The International Culinary Center, NYC

"He is very open to change, but his curiosity, commitment to quality, and French hospitality will always be there." —Marcus Samuelsson, Red Rooster, NYC

"He's not a snob. He'll take inspiration from flavors and eating experiences high and low—as long as they are delicious. I wish I had filmed him trying Cap'n Crunch." —Anthony Bourdain, CNN, 'Parts Unknown'

(Credit: Danny Kim)

#14 COCHON: New Orleans(14 of20)

Going Whole Hog Before You'd Ever Heard of Nose-to-TailI was always in love with the idea of eating out in New Orleans, but I was never in love with actually eating out in New Orleans. The food was filling, but often uninspired. Cochon changed all that. Donald Link and Stephen Stryjewski raised the bar on the rich culinary traditions of the Louisiana bayou and gave the NOLA dining scene what it was missing—a passionate, pork-filled point of view. Sure, there are roasted oysters and gumbo, but there's also fried boudin, stuffed pig's foot, and unforgettable rabbit and dumplings. And while too many of the city's dining rooms feel dusty, Cochon's postindustrial Warehouse District space is like its food: reverent of the past but definitely in the present. Even better, seven years on, Cochon's approach still drives countless U.S. chefs to get down with all the nasty bits and play with their own traditions.(Credit: Theresa Cassagen/The New York Times/Redux)

#15 THE WALRUS & THE CARPENTER: Seattle(15 of20)

The Neighborhood Restaurant as DestinationWe all dream of that ideal neighborhood spot where you can drop by anytime for a drink and a few oysters. A place where, after a few visits, the staff knows your name and you have a go-to order and a preferred table. That's what The Walrus and the Carpenter was for me after two meals—and I live 2,861 miles away. Every detail, from the way your waiter describes the local oyster selections and the wire baskets they're displayed in, to the yellow and white stools that line the bar (my preferred place to eat), is dead on. The space, feel, and comforting dishes—smoked herring tart and sea urchin custard—are, in a word, nurturing. Credit chef Renée Erickson, who has made dining here feel less like a night out and more like eating at a friend's place. In the end, those are the impressions that last—and the ones that are the hardest to find.(Credit: Rina Jordan)

#16 SHAKE SHACK: New York City and points beyond(16 of20)

Reinventing the Burger for a Fast-Food NationDanny Meyer didn't just redefine the fast-food experience—the meal, the look, the level of service—he created a damn good burger. With its custom-blend patty (and nostalgic nods like gooey American cheese and a soft bun), it is a burger worth standing in line for—and you will likely have to, for up to an hour. Like all fast-food chains, consistency is king, but here that means beef supplied by meat guru Pat La Frieda; cool, urban-chic spaces by architecture firm SITE; and a definitive menu, though they do tailor the "concretes" (frozen custard with mix-ins) to each location. (We'll have the "Fudge-eddaboudit.") In under a decade, they've grown to 22 locations, from NYC to Dubai. Look for five more in 2013, including Istanbul.(Credit: Courtesy Union Square Hospitality Group)

#17 FRANKLIN BARBECUE: Austin(17 of20)

The Cult of Barbecue Has a New LeaderThe world of barbecue is ruled by tradition. The older the pits (and the pitmaster) smoking your brisket, the better. So how is it that 35-year-old Aaron Franklin, who opened Franklin Barbecue in a trailer in 2009, attracts longer lines and more accolades for his meat (which sells out by noon every day) than anyone else in the country? We asked the man himself.How'd you get into barbecue?My parents used to run a place when I was a kid. Nine years ago I asked them how to cook brisket and they said, "Just throw it on and pull it off when it's done." I ended up getting a little weird with it and eventually going super nerdy on barbecue.Why has Franklin Barbecue been so successful?It's not just the food, it's the vibe. You stand in line and you share beers with the people around you. It's like coming to Grandma's house.How are people okay with you running out of meat?Maybe because I tell them how we can only make so much of it and that I'm real sorry. But now running out of food is, like, a cool thing to do.Is that a positive trend in barbecue?Yes, if the place is choosing to run out because they don't want to reheat meat the next day. But there are a ton of places that put out a sign that says "11 a.m. Till Sold Out" and say, "Watch, this'll be a great marketing thing for us!"How long would you wait for barbecue?I can't eat barbecue anymore. I'd stand in line for a good salad, though.Credit: Caroline Hatchett/starchefs.com)

#18 BALTHAZAR: New York City (18 of20)

A Case Study for the Perfect RestaurantI got married at City Hall—at 8:30 a.m. A celebratory lunch wasn't an option, so we headed to Keith McNally's perpetually packed bistro for breakfast. We gorged on oysters and Champagne, basking in the flawless lighting and buzzy scene other restaurants strive to duplicate. Balthazar is that place every chef wishes he'd opened; it's not only beautiful, it's insanely profitable. A look at the numbers from Saturday, December 22, 2012, explains why:- No. of Customers: 1,515 (Brunch: 939; Dinner: 576)- No. of Oysters: 1,094- No. of Glasses of Wine: 1,051- No. of Steak Frites: 224(Credit: Daniel Krieger)

#19 PRIMO: Rockland, ME(19 of20)

If You Build It (Raise It, Slaughter It, and Cook It), They Will ComeJust about every big-city chef I've met dreams of finding a quiet spot with a little plot of land in the country and opening a small restaurant with a garden. But Melissa Kelly actually did it. Thirteen years ago, she and her husband, Price Kushner, bought an old Victorian on a hill in mid-coast Maine. What started as a humble country restaurant has grown to be one of the country's most sincere and exciting expressions of farm to table. The wide-ranging charcuterie program rivals any in the U.S., and Kelly's wood-burning oven does amazing things to local Pemaquid oysters and house-made breads alike. There are greenhouses filled with tomatoes and fields of Padrón peppers, lolla rossa lettuce, and other of-the-moment ingredients. Honeybees buzz, and pigs, chickens, ducks, and guinea hens play in the dirt. It's a reminder that the best things often start from the ground up, far off the beaten path.(Credit: photograph courtesy Primo)

#20 SWAN OYSTER DEPOT: San Francisco(20 of20)

An Institution with a Lot to Teach the Next Generation of Restaurants If the food world, myself included, is guilty of anything, it's overhyping the latest and greatest at the expense of the timeless classics. Which brings me to Swan Oyster Depot, a fish store with an 18-seat counter that just might be my favorite restaurant on the planet. From the minute it opens (10:15 a.m.) to the minute it closes (5:30 p.m.), there's a line. I don't wait in lines, but I make an exception for Swan's cracked Dungeness crab, clam chowder, smoked salmon on rye, and ice-cold Anchor Steam. Food is only part of the allure. There's the look of the place (sports memorabilia, seafood posters, a hand-painted menu tacked to the wall) and the devastating charm of the Sancimino brothers, whose family has run the place since 1946. (It opened in 1912.) Swan isn't a boardroom concept; it's proof that honesty, passion, and hospitality will bring you longevity and fans. It's the kind of restaurant that makes you ask, "Why aren't there more places like this?"(Credit: Susan Seubert)

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