Recall last week when we dubiously picked up on a story from the Contra Costa Times that claimed some workers in "high-class" San Francisco restaurants wanted to make a 25% tip the standard? Well, Inside Scoop has gotten to the bottom of the outrageous and viral hearsay after checking in with Rob Black, executive director of the Golden Gate Restaurant Association, who confirms, "As far as we can tell, it's a complete fabrication." Which, duh, that should be obvious. But the sloppy piece of comment bait might have repercussions outside of the comment section of the Contra Costa Times website.

Although a couple local outlets (and, ahem, us) immediately called shenanigans on the vague "media sources" cited in the piece, members of the national and international media were eager to weigh in, fueling a story that spread as far as Canada and Europe. So, the real impact here might come when a slew of impressionable tourists decides to take their hard-earned Euros and toonies elsewhere. As Black goes on to explain:

“It’s really dangerous, because if you look at the comments, you see hundreds and hundreds of negative ones,” Black says. “16 million people visited San Francisco last year, and polls say 50 percent came here to eat. It’s the top driver of the city’s number one industry, tourism.”

While we're taking apart the original CoCo Times post (which we should point out was printed in an ailing newspaper that could probably use the influx of views), it's important to note that the column has been edited to read: "Some San Francisco restaurant workers believe there should be a 25 percent tipping standard." Which: Sure. Some San Franciscans also believe the fountain at UN Plaza should spew forth a geyser of fresh-brewed Anchor Steam, but that doesn't mean we have to take them seriously either.

Anyhow, feel free to withhold any "greedy waitstaff" comments until you see someone seriously lobbying for higher wages. In the meantime, if the tourism industry tanks next season maybe we can pin that one on the death of journalism.

Previously: Local Waitstaff Want to Make 25% Tip the Standard, Says Food Columnist