Oooooh! I want a Sonic! We don’t have such a thing here, but I would be willing to tip for that.
This is exactly what I do, too. I’ve heard from friends who are waitstaff that in some restaurants, if somebody is working take-out exclusively, they may get paid more than server minimum for that shift, but I don’t count on that–and besides, even if they are getting a higher hourly wage, they’re probably still not making as much as if they were waiting tables and getting tips, since so many people don’t tip for takeout.
A couple of bucks doesn’t make a big difference to me, but it does to the tippee.
For $35 the lady giving me the hair cut better be toppless. (Jeesh)
We have the corporate headquarters here in OKC. Sonic is an Oklahoma institution. The carhops are paid full wages, as opposed to tip-compensated wages, everywhere I know of so tipping isn’t mandatory. I never tip more than $1 and I always get a sincere smile and thanks. I hate the fact that they’ve installed credit card readers at the stalls. I don’t see how that won’t result in reduced tips for the carhops (who really hustle, in the outdoors, in all kinds of weather, unlike most other waitstaff).
As an ex-waitress and current bartender, I hope you don’t discount my take on it.
Boxing up food takes me out of my bar.
We are also (because of my boss, but that’s a whole other story) not set up to make to-go orders a speedy and painless transaction. You want a filet; that filet comes with a salad, dressing, bread, butter, vegetable, plus fries or a baked potato.
All of that has to be packaged individually. You want your baked potato toppings on the side? That’s five different containers. You want your dressing on the side? That’s another container. You want fries? That calls for ketchup. You order shrimp? That’s tartar sauce and cocktail sauce. You want drawn butter? That’s two containers. Plus the bag, the silverware, the napkins, etc., etc…
All of that takes me away from my bar. Where I’m making money. If I were a waitress, it would take me out of my section. Where I’m making money. It takes me away for longer than you think, and it isn’t just my restaurant. That’s any restaurant I’ve ever worked at, in nine years in the industry.
That’s time I lose, and time is money. Particularly in the service industry.
Now, I understand those who think that that isn’t their problem. I really do.
But for me, working in the industry, it is very much my problem and I have the respect to tip for that effort. You don’t have to, you won’t be alone if you don’t, but that’s where it is. Ask anybody who’s ever worked in the industry and they will tell you it’s far more trouble to make a to-go order than it is if you just ate it on-premise.
Thanks! I hadn’t thought this through. This information will help next time.
I agree with Audrey Levins about when to tip for take-out food.
The place where i get my hair cut charges $25 for a men’s cut. Because i’m a student, i get a discount, and pay $21 for the cut. I give the guy who cuts my hair $5, and the person who washes it gets $1-2. So, total cost usually $28.
That’s why you have to be vewwy vewwy quiet. And it helps if they’re on a hill.