Tipping when eating out

In My Humble Opinion
81

Some restaurants do allow hosts to take take-out orders, which is great. However, I guarantee they just take the order and go find a server to ring it in. So someone’s paying the “service charge” on your meal… and I’ll bet you dollars to doughnuts it’s the server, 100% of the time. This is why in every place I’ve ever worked, servers try to make themselves scarce when a take-out order comes along. It may only be a buck, but I don’t want to pay it any more than you do… particularly since I don’t even get to enjoy the food.

As far as the “cashier” is concerned… well, I’ve never worked in a place that had such a thing. And if they do, then I assume they have a different system when it comes to take-out, likely without tip outs. Unfortunately, every place I’ve ever worked and eaten, apart from fast-food joints or greasy spoons, the servers handle all their own money.

And sure, the kitchen will put the pasta in a styrofoam or foil container, but generally they aren’t the ones who get your cutlery, condiments, side dips/cheeses/extra jalapenos or whatever, napkins, etc. The server does that. The server also takes the time to talk to you on the phone, or in person, (or to the hostess you gave your order to) rather than dealing with their own tables. Then they settle up with you, give you your change or wait for your Interac or credit card to go through, blah blah blah.

Now of course none of this is difficult work or anything, but I can sure tell you that on a busy Friday night, I would lose a lot of money in those 5-10 minutes that took dealing with the order. But whatever, it’s part of the job. I’d suck it up and deal with it, every job has its problems. The thing that really irked me was that I actually had to pay out of my own pocket for these things. And talking to my boss to try to lose the tip-out on that stuff only resulted in losing shifts that week to “teach me a lesson”.

Look, I’m not saying it’s a big, big huge deal. If you don’t want to throw an extra buck your server’s way, so be it. Life will go on, and your server will grump for a moment at having to depart with some of their own money, but they’ll get over it pretty quick. I’m just trying to explain why tipping a buck or two on a take-out order isn’t a ridiculous notion – and why so many servers seem to run for the hills when they see a take-out customer approaching. Because it’s a pain in the ass when you’re the one server who was busy arranging 14 beers on your tray and didn’t see the take-out customer coming, and as such you’re the only one left out there, and the take-out customer comes directly to YOU and now you have to deliver those 14 beers ASAP so you can rush back and pay $1.05 for this person to get their Funghi e Pollo to go.

deep breath

Okay, sorry for the rant. I knew I shouldn’t have gotten involved. :wink:

And Voyager, this rant wasn’t directed at you, it was directed at the universe-- your post was only my springboard. :slight_smile:

82

Most every Sunday we get take-out from a local Chinese restaurant. It’s an average kind of place, neither tiny nor huge, neither fancy nor plain. They do a lot of take-out business but also have a good sized dining room where you can order off the menu or opt for the buffet. Behind the counter each week are the same people: the owner’s brother, son, and/or niece. They run the register and take phone orders. They never work as servers. The cooks pack the take-out bags with the food and all the extras and bring them out to the front counter. No servers involved.

Carlyjay, your job situation sure sounds crappy. But you haven’t convinced me I should tip these folks.

83

We order take-out from only three restaurants. A seafood restaurant, where we order grilled crab sammies and fries; a Carrows, which is usually burgers, fries & salads (maybe a piece of cake); and Black Angus - the ultimate in take-out - which would be prime rib or filet (usually their 2-person meal deal, with all the goodies which are the Sampler Platter of appetizers and a lovely HUGE piece of chocolate cake).

Only in the last year and as a result of reading this forum have I tipped in that capacity. It never was even a blip on the screen. It NEVER occurred to me that I should be tipping these people. Only at Carrows, AFAIK, does the server assemble the order. At the Fishery and Black Angus they have counter people or hosts who do the assembly.

Nowadays, I’ll ask for the total when I call and figure a small tip into the cash I take with me to pay. Fishery gets a buck, Carrows gets like $2-2.50 and BA gets the best tip - between 3-4 dollars because they really provide an excellent to-go package. The girls (typically) are pleased and surprised (to me) when I give them the tip or tell them to keep the change. This leads me to believe that it’s NOT a standard practice. Or maybe they’re being coy, and would’a roasted me after I left. Who knows.

All I know is that you people have forced me to be more conscientious with regard to my take-out food now. Darn you. Always trying to take my money. A nickel here, $14.95 there, I too must be made of money.

84

I have a different question on tipping although in a different venue. If you are at a bar and it is busy and you ask for water should you leave a tip? I usually do.

85

Actually… (heh). I worked at Target for a while and part of my job was to help customers take large/cumbersome items out to their cars. Once in a while, especially if the item was particularly cumbersome, the customer would give me a small tip for that.

86

If my friends drag me to a restaurant when I’m not hungry, I’ll tip the waitress for bringing me water and keeping it refilled. I think it’s only fair because I am taking up a seat in her section and I am not a paying customer.

87

Oh, just remembered.

If you get take out from the same place a lot, the workers will remember you. Throwing them a buck will make them remember you in a good way. The guys at the pizza joint I worked at remembered all the regulars and knew who was cheap and who was generous. The tip stiffers (this was for delivery, where tips are the main source of income, no hourly wage) always got their pizza last unless it was logistically impossible.

88

Which is the key. Retail stores are like fast food. You buy the product. You pick up the product and take it home. Now should you walk into the store, are handed a list and then employees proceed to run around like a bunch of wild banshees getting everything you need as you sit comfortably in a chair near the front door with a refreshing beverage, tipping in retail stores might be a different situation.

89

Damn straight.

-FrL-

90

Heh, this would be kinda cool, actually.