[QUOTE=Carlyjay]
I can’t think of one boss I could have approached to request a lenience on tip-outs for take out orders. They would have either laughed in my face or dropped me down to one shift a week to “teach me a lesson”.
Trust me, serving is not like a regular day job where you can go through a complaints process or anything. Lots of stuff happens that shouldn’t, and there’s not much that can be done about it. There are great things about the job too, don’t get me wrong (flexibility and good tippers, for example) but unfortunately, when something’s bad, it’s gonna stay bad. And one of those bad things is, unfortunately, that your server is paying for the privelege of packaging up your dinner. Such is life, I guess.
I also understand that the AMOUNT of service is not that of a regular meal; thus as a server I would never expect a 15% tip or anything. But there is still service. If you didn’t want any service at all, you would have cooked dinner yourself. Even if you’re doing take-out, you’re still getting service, however minimal it may seem to you. Someone still has to take your order, make your meal, package it up, get all your utensils and condiments, etc etc etc.
Further, one must assume that if you’re getting your take-out food from a legitimate restaurant, you do understand that you’re taking up the server’s time when they could be otherwise occupied with tipping tables. Yes, it takes time, it takes organization, it means prioritizing you above others so that you can get your order and leave in a timely manner.
All right, that’s my rant, sorry it was long.
[/QUOTE]
I’m confused also. Not about how a waiter’s life sucks - that’s why I tip high when eating in. But about the other stuff.
When I do take out, I call in and get the host/cashier, not a waiter. When I get there before the food is ready (usually the case) the food comes out of the kitchen packaged to go. Does the cook plate the food, and then you put it in containers? When I order to go at our company cafeteria, the food line server dumps my food into a container, not on a plate. I don’t see why it would be different inside a kitchen. The utensils (plastic, not metal) are in the bag, or in one place I go the cashier puts the chopsticks in.
The exception is for doggie bags - but we of course tip normally on that food.
Take out customers don’t take up table space like eat-in customers, and don’t require silverware and plates that need to be washed. They don’t go to the toilet and use water and supplies. Yet we get charged the same amount (no complaint there). I suspect the owner’s profit margin is higher for takeout than for eat-in. If they didn’t make money. they don’t have to offer the service - except maybe for Chinese restaurants and the like where it is customary.
Unless this is some strange Canadian law about tipping out on takeout, you’re getting ripped off and the processes in your restaurant are screwed up.
, that is exactly what I do. Sorry for the unneeded Soapbox bit.
