A barista's 2 cents on tipping reset my whole pricing sheet
Last month at a coffee shop in Denver, this barista told me, 'You're undercharging for your time, not your product, and that's why you're burned out.' She was right, my freelance rates were based on what I thought clients would pay, not what my skill was worth. Has anyone else had a stranger's offhand comment totally shift how they run their side gig or pricing?