A customer is raising questions about tipping practices at Applebee's after noticing that the suggested gratuity on his bill was higher than he expected.

The customer, who shared his experience in a TikTok video, questioned why the restaurant's payment kiosk suggested an $11.30 tip on a $49.49 bill.

A 20% tip on $49.49 would amount to $9.90 — about $1.40 less than the suggested amount.

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The apparent explanation was that the kiosk calculated the suggested gratuity on the after-tax total of $56.50, rather than the $49.49 subtotal.

The payment screen indicated that tips were calculated after tax and before discounts, according to the video.

Fox News Digital reached out to Applebee's and the customer for comment.

Robert Mahon, managing partner of New York City-based Mahon Hospitality Group, told Fox News Digital that restaurants generally have some control over how their payment systems calculate suggested gratuities.

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"It varies from restaurant to restaurant," he said. "The systems come with default settings, but the restaurant can usually change them. We use Toast, which defaults to calculating tips before tax, and there's a setting in the back office to switch it."

Mahon said he believes gratuities should be based on the pre-tax amount.

"You're tipping for the food, drinks and service — adding tax into that calculation doesn't really make sense to me," he said. "Guests can always leave more if they want."

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He also stressed the importance of transparency when customers are presented with suggested tipping percentages.

"The main thing is being clear. If someone hits 20%, they should know what they're leaving 20% on," he said.

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Fox News Digital previously reported on a similar incident at Dave & Buster's, where customers questioned suggested gratuities that appeared to be calculated on after-tax totals.

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While the Applebee's kiosk appeared to disclose how its suggested tips were calculated, the incident highlights the importance of checking the amount on which a suggested gratuity is based before paying.

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"I'd want to see the full receipt before putting it all down to tax," Mahon said.

A new whiskey from a family-owned Nevada distillery is bottled at 123.4 proof, a number that might intimidate some whiskey drinkers.

But does a higher proof necessarily mean a better drink?

The answer isn't as simple as the number on the bottle, according to a spirits expert and the distillery's owners.

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Aged in oak barrels for five to eight years, the Third Harvest whiskey from Frey Ranch Farmers & Distillers in Fallon, Nevada, is 61.7% alcohol by volume (ABV), the equivalent of 123.4 proof.

Colby and Ashley Frey, co-founders and owners of the distillery, spoke with Fox News Digital about their farming heritage and the new whiskey.

Colby Frey's family began farming in northern Nevada in 1854, and he's kept the legacy alive.

"We've been continually farming in Nevada ever since," he told Fox News Digital.

The Third Harvest whiskey is made from a blend of corn, rye, malted barley, wheat and triticale, a wheat-rye hybrid.

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Frey Ranch grows 100% of its grains on-site, and the sole purpose of those grains is to become whiskey.

"It's really rare in the whiskey world to do that," Colby said.

Despite its high proof, the number is not outrageous, Derek Brown of Drink Company, a Washington, D.C.-based hospitality consulting and events company, told Fox News Digital.

"There are many whiskies that are barrel strength, although this one is certainly toward the upper limit," Brown said, adding that some of his favorite bottles are high proof.

Brown noted that, ideally, a high-proof spirit will have more complex flavors from the barrels it's aged in as opposed to an overpowering alcohol flavor.

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"It can definitely produce a burning sensation and be too much if the other flavors, especially those from wood maturation, are not also present," he said.

The Freys acknowledged that this specific bottle has a high proof, but they said the number doesn't tell the whole story.

"We like to pick our whiskey and proof our whiskey based on flavor profiles, not on proof," Ashley Frey said. "So, we'll always taste it at various proofs, and, for us, we want to be able to say we're tasting the best expression of our grain as a whiskey."

This batch, she added, "is going to be for somebody who's really searching and has a refined palate that's able to pull out all these flavor profiles."

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Brown agreed, saying it's "definitely for the initiated."

"However, if you're willing to take a chance, it's entirely reasonable to add water or an ice cube to whiskey if it's too strong for you," he said.

Those who are sensitive to bitter, bold flavors might be better off choosing a different beverage, Brown recommended.

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Only about 700 bottles will be made from this specific batch, priced at $299 each.

"It's really a piece of me and Colby's hard work and heritage and love for the land and agriculture that's expressed through a bottle of whiskey," Ashley Frey said.

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Still, it's important to consume high-proof spirits mindfully, ideally with food, Brown suggested.