The Server Not Slave Blog recently tried to answer the question of tipping etiquette:
In fact, most people don't leave a tip on a to-go order at all, so whether it's the bartender or a hostess taking the order, they're usually pretty happy even with a few dollars.The blog goes on to suggest that a tip of $2 to $10 may be appropriate depending on the size of your order -- but at a lower rate than delivery or dining in. I typically leave something if I'm paying in cash, but it's often not in proportion to the size of my order and often depends on the change I receive. If it's a credit card, I often just draw a line through the tip area, leaving cash when somebody has gone above and beyond to complete my order.
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What if you were working odd hours, on your feet, for min. wage or less??? Treat people like you would appreciate being treated. I have never HAD to work in that industry thank God! You should thank God too and treat these people well. If you can't afford the meal AND the tip then go someplace that you can afford-better yet, make your own damn food! Server or Servant?!
The server who takes the order has to tip out on that order since it goes by total sales for your shift. So if you don't tip them it comes out of their pocket when they tip out everyone else
To all of you tightwads that don't tip carryout: stop being stingy. The service industry does your dirty work. Throw a couple of bones in the pot. What's a carryout order for family of 4 cost? 25 to 30 bucks. 10% is 3 frickin' bucks for christ's sake! If that breaks you, stop eating out!! Or go to Mcdonald's. You all are probably the same cheapskates that think healthcare isn't a basic human right. Are you worried that some restaurant server is going to make a couple bucks more than you. Oh no!!! Don't pretend you don't understand what the tip is for or that the person is somehow not "doing anything". Just admit you're a stingy @sshole and don't want to pay to play. Maybe next time you dine in, you'll get what you deserve: an overburdened server sacking someone's order while you wait for a refill on your 8th glass of Pepsi.
Disclaimer: I'm not a server nor have I ever worked in the service industry. I just believe in treating others who do my dirty work right.
Yeah, I can see that POV, for sure. I guess the difference for me working in those positions was that the restaurants I worked in didn't pay the weird lower wage to servers...everyone received at least minimum wage regardless of the position in those particular places. Which, at the time, was about $5.25 an hour, I think. So whether it was a server or a hostess/host getting the to-go orders together, they were all making the same wage, basically.
"It's higher quality, better ingredients, expected to be presented in a completely different manner than fast food."
While this is true, in my opinion I've already paid for those attributes when I dish out the "$12 to maybe $24" for the food. I only tip for take out if the person went above and beyond in some way, such as if the order I placed was especially large or complicated.
As for tipping the hostess when ordering from them in a sit down restaurant: Nicer restaurants already tend to pay a bit higher hourly wage for this position, so you are already being paid for your extra attention to detail, unlike waiter and waitresses. That's my take.
Because it isn't fast food we're dealing with in a sit down place! It's higher quality, better ingredients, expected to be presented in a completely different manner than fast food. The restaurant I worked at was called Ruby's Diner...Google their menu. I wasn't dealing with a chicken sandwich or a burger wrapped in a paper wrapper, and thrown into a bag with a cardboard container of fries spilling all over the place, FFS. There was an expectation of attention to detail that isn't required in a McDonald's drive-thru window.
Seriously, if you went to the Blue Moose, or to Jack Stack, or even Chili's for take-out, and they handed you a bag with a salad in a shaker container, your burger in a paper wrapper or your ribs wrapped in tin foil, and your fries or side dishes falling all over the place, would you really be ok with paying them anywhere from $12 to maybe $24 for your entrees?
It's a different level of food quality. That's the simple answer, I guess. ::shrugs:: The management expects the employees to treat it as such, and the customers sure as hell do, too.
I'll be honest, I've never understood the arguments by hosts and hostesses as stated above. Presumably you make minimum wage, unlike a server who is not. I totally hear what JJ is saying with how is what you've described that much different than a fast food restaurant? I'm not trying to be rude, I've just really never understood this argument.
I had to take the orders, enter it into the computer, and ensure that the order was correct, just like a server should do, then place it into the bag properly, so things wouldn't get soggy or gross by the time the customer arrived wherever they were going to eat it, and make sure that all condiments, salad dressings, utensils and napkins were included in the bagging process, so that the order would be enjoyed just as it would had the customer been in my restaurant.
Only playing devil's advocate here, but how is this different from what is done at the Chik-Fil-A drive-thru?
I'm with the others on this one, Abe. Having worked as a hostess who was in charge of handling to-go orders for a couple of different restaurants, I can say that it's not just a matter of throwing food in the bag, and sending the customer on their way. I had to take the orders, enter it into the computer, and ensure that the order was correct, just like a server should do, then place it into the bag properly, so things wouldn't get soggy or gross by the time the customer arrived wherever they were going to eat it, and make sure that all condiments, salad dressings, utensils and napkins were included in the bagging process, so that the order would be enjoyed just as it would had the customer been in my restaurant.
Oh, and at the same time, I had to handle the patrons that were eating in by greeting them, seating them, and checking them out when they were finished.
It was a balancing act, just like any other job might be. You don't tip at a fast food place, like Subway, McD's, or Popeyes...but if you go in someplace where you would regularly sit down and order from a server? You should at least pony up a couple of bucks, depending on the order, for to-go food. I appreciated any tips I received, personally. And I tip 15 - 20% when I order to-go, just as I would for sit-down service.
Well Abe, maybe you would like to trade your day job for weekends, evenings and other irregular hours. Last I checked the requirements for the service industry weren't overly prohibitive. If you just admitted you were a tight @ss, it'd make you sound less whiny. Let's clear up this "hand you food" stuff. McDonald's "hands you food". However, a locally owned purveyor of food and drink hopefully takes the time to prep, box, and double check your order before they "hand you your food". Tip jars have been stated as poor etiquette, but they are increasingly used at Coffee shops and ice cream huts. I view an espresso drink like a bar drink. I should offer a small tip for the effort. However, if you fill my coffee cup and nothing else I probably won't tip. Chances are though, I will make it up to you when I do order an espresso.
So many people expect or ask for tips pretty soon I'll be making less than your average waiter. I'm sorry but being a waited is your job, you chose it, if you give me service that is above average then you'll get the tip. But just handing me food? Not a chance. Plus you should never ASK for a tip, tip jars are classless.
There was a time when I said no way. However, a friend that waited tables shared w/ me the same logic DLC goes through and I now leave a nominal tip. Typically 10-15%.
I suppose there is a minimal amount of work that goes into preparing a to-go order: taking the order, bagging it up with napkins, plasticware and whatever condiments, double-checking it, taking the payment. Often this work falls on a server. Large orders can be cumbersome and take time away from the tables you are supposed to be serving. I typically don't tip for takeout but I may have changed my tune here.
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