Posted on 02/11/2018 6:18:09 PM PST by BenLurkin
That’s just it. The restaurant business is brutal. I only know about it because my son worked it while he was in high school. He started as a dishwasher after school and worked up to sous chef on weekends.
He’s in college now, but the kitchen was an education.
A new owner came in and now the restaurant is closed for good. Sad. They had been open since 1978.
I don’t tip for takeout, in the sense that if I have 3 beers and get a sandwich to go...I’m tipping on the beer price and service - not the sandwich.
If I just order a sandwich to go - I might tip a buck, just to be a good sport - but I don’t think it’s expected.
You know very well there are no multi-tiered price schedules for dining and takeout. To have such would likely run afoul of some rules or laws.
What YOU should do is go to the restaurant, box and bag your own meals and then cash out. THAT would be appropriate for a cheapskate like you.
I agree it’s a tough business, and (as they say) tougher when you’re stupid, as this former waitress seems to have been.
I’ve never left a tip on takeout before.
I wonder how many people realize that you’re supposed to leave a tip for the maids when you check out of a hotel.
Maybe the manager would prefer the waitress in the kitchen filling orders than have her large-and-in-charge among the dining patrons.
I am no expert but it seems normal for one to tip for a delivery but not if you pick it up yourself.
Probably not many. It’s perfectly reasonable to believe that since you’re paying for a room you’re paying for a clean room, and part of the per-night fee goes to the cleaning staff.
Blobbering bloobles salute, with tattoos included.
How is one supposed to know the restaurant uses waitresses to pack take-out orders? Don’t they have someone available who works the take-out counter exclusively?
Understood. I can be quite generous for good service. But I refuse to be ripped off for crappy service And take out has never been a tipping scene. Since as you point out it just doesn’t include most of the service to begin with.
Sorry, but you don’t tip for takeout orders. This is the case in every restaurant I’ve ever seen.
Then you know how long a 25 to 50 meal order would take to box and bag. It it were one or two meals, no problem. Make it a tremendous order and you enter new territory. A food runner usually is paid a very low wage and is “tipped out” by getting a percentage of each servers total tips. Usually a hostess does the cashing out, and they are paid a higher wage than a server. Usually minimum or better. To have a server take the time to box and bag a $700+ order certainly does keep them from serving two or three seated tables. The loss may be $10 or more.
Concur. I am a 25% or more tipper and NEVER tip for to go.
For a standard order, I’d agree. For a huge order, likely you’ve never experienced or dealt with. Again, each restaurant has different procedures. Many restaurants add a gratuity to large orders. Apparently Outback did not, yet expected a $2.85 server to do what a manager SHOULD have done. That is their duty, not the server.
That's what the basic wage is for. They're not being paid to stand around.
Tipping is for the "above and beyond" service.
-PJ
LOL! TC being funny.
I have tipped then waitress for to go if they do something special, like include extra items because I am so cute.
I don't know what restaurants YOU go to, but servers that I am familiar with don't just stand around. In this area, servers are run ragged. It is nothing for one server to have 4 to 8 tables to take care of at all times. High end establishments may have a better server to client ratio.
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