Tipping for take out?

[Guest Seb]

I'm curious, I got some take out over the weekend at PF changs and when I went to pay the bill there was an "X" next to the signature line and an "X" next to the tip line. Am I expected to pay for a tip on take out? I mean I'm not getting any service so why should I be expected to pay for a tip on just receiving my food?

Reason I ask is that this happened more than once. Another time @ Finnegans on the River they actually expected me to pay the already included tip. Had to argue back and forth to get the guy to take it off. I don't know maybe I'm just cheap or too Canadian but I think tipping in general is getting out of control :-\

[Guest lulamishka]

Personally, I do not tip when I get take-out.

I think at PF Chang's that line is added on all checks since perhaps the computer doesn't differentiate between a dine-in and a take-out order? As for those places that automatically add tip to take-out orders, I don't think that is right of them to do that and they should take it off if asked.

Maybe I'm too cheap, too? Anyone here an authority on this subject? Heh.

[Guest JMT]

should you be expected? i don't think so. is it an option? yes.

if they only use one register or point-of-sale system they might have to use the same receipts for all orders with a tip line on it.

however, a mandatory tip included on a take-out order sounds absolutely preposterous to me.

[Guest LeVeL]

I dont tip most of the time but sometimes if I am in a good mood I leave 2 dollars in tip.

[Guest Devilicious]

You should never be expected to leave a full 15-20% on a take out order, but yes it is customary to leave 5-10% (especially if it's a big order) and here is why:

The person still takes your order, boxes your food, supplies your condiments and plasticwear, charges you and generally takes time to facilitate you receiving the food. Not the same as a whole meal being served, but you are being served none the less.

Here's a tipping question for ya'll, not related to food:

Do I tip the chick who I pay to wash my clothes? I see her every time and she does a good job and all but I don't ask for anything special and I'm already paying for the service. My dry cleaner leaves a jar out for tips too, what about that?

[Guest coach]

Jeez, Sebastion, just cough up a couple bucks from that big CPA salary of yours, ya cheapskate! That poor chef/waiter/cashier makes a lot less than you. Heck, you can write it off as a business expense, or something, you know all the tricks.

Devilicious, you should know that tipping all service personnel is appropriate and appreciated and will almost always earn you better service.

[Guest Devilicious]

Devilicious, you should know that tipping all service personnel is appropriate and appreciated and will almost always earn you better service.

Certainly it's always appreciated, but is it appropriate when you are already paying for the service? Isn't that paying twice? Someone also once told me you should tip if the service is provided in the moment, rather than after the fact?

[Guest lulamishka]

Devilicious, you should know that tipping all service personnel is appropriate and appreciated and will almost always earn you better service.

Someone also once told me you should tip if the service is provided in the moment, rather than after the fact?

You mean, for example... your hairdresser doing your hair is being provided "in the moment" whereas your drycleaning already being done and ready is "after the fact"?

[Guest endymion]

I tip at least 20% for delivery, and I tip really big for delivery in the rain. Never have tipped for take-out.

I thought real hard about what Devilicious said, and sorry but ... nope. The girl at the cash register at Miss Yip's doesn't deserve a tip just for ringing it up, otherwise so would the counter staff at McDonald's. And if I did give her a tip it's not like she would tip out the kitchen staff, she would just stick it in her pocket.

[Guest Devilicious]

I tip at least 20% for delivery, and I tip really big for delivery in the rain. Never have tipped for take-out.

I thought real hard about what Devilicious said, and sorry but ... nope. The girl at the cash register at Miss Yip's doesn't deserve a tip just for ringing it up, otherwise so would the counter staff at McDonald's. And if I did give her a tip it's not like she would tip out the kitchen staff, she would just stick it in her pocket.

So what about dry cleaning/laundry? Believe it or not the question has plagued me and I really want to do the right thing.

And yes Lula, I believe your example is what the person meant

[Guest Seb]

You should never be expected to leave a full 15-20% on a take out order, but yes it is customary to leave 5-10% (especially if it's a big order) and here is why:

The person still takes your order, boxes your food, supplies your condiments and plasticwear, charges you and generally takes time to facilitate you receiving the food. Not the same as a whole meal being served, but you are being served none the less.

good point, I did think about that just didn't think it was appropriate to give them the usual percentage. I mean how much hospitality and service can you really get in a 5 minute transation.

So I take that as a yes that they do expect something. I guess my whole thing is that part of the reason I'm getting take out is so that I don't have to pay a tip. Just seems to me that we have to draw a line some where or else you will be to tiping next time you order a double burger with cheese.

[Guest Seb]

Jeez, Sebastion, just cough up a couple bucks from that big CPA salary of yours, ya cheapskate! That poor chef/waiter/cashier makes a lot less than you. Heck, you can write it off as a business expense, or something, you know all the tricks.

I guess you don't know too many accountants, we are inherantly cheap and convservative with our money. We'd rather sit around and count our money than spend it

[Guest endymion]

I guess you don't know too many accountants, we are inherantly cheap and convservative with our money. We'd rather sit around and count our money than spend it

Even worse, you'd rather sit around and count other peoples' money.

[Guest macboy]

Depends on the place, I leave 10% max, but usually $1 if it's just me or $2-3 for me and the wife.

Joe's takeout always gets a tip from me. Sandwich Qbano will not.

On a relevant note, since we're eating there this weekend, Beach BBQ apparently does add a mandatory gratuity on takeout, according to (I think) the New Times Review.

[Guest coach]

Jeez, Sebastion, just cough up a couple bucks from that big CPA salary of yours, ya cheapskate! That poor chef/waiter/cashier makes a lot less than you. Heck, you can write it off as a business expense, or something, you know all the tricks.

I guess you don't know too many accountants, we are inherantly cheap and convservative with our money. We'd rather sit around and count our money than spend it

I do try to keep my accountant aquaintances to a minimum, as any sane person should do. You get a bye because I thought you were a DJ first, well, and you have a cool wife, mainly it's her.

[Guest flux]

I used to hostess for a really busy Italian restaurant in California. I wasn't being paid much, like $7/hr. I was in charge of seating people, answering the phone, manging the register and to-go orders. 50% of the business was take-out, and when an order came in, I had to ring it into the computer, put the ticket in the back, package everything correctly (salad dressings correct, extra bread, side of crushed red pepper, this and that on the side, extra napkins, etc.). It was a real process, especially with large orders which could take up to 10 minutes to package. In my case, I definitely expected a tip.

When I first moved here, I was hired at Outback as a bartender (transferred from Cali) but I had to work a few curb-side carry-out shifts too. Again, preparing everything correctly is a long process, plus I had to run it out (often times in the rain) to the car. This deserves a tip!

Finally, as a bartender, I was responsible for take-out orders too. This means I had to leave my busy bar to get everything together. The short of it? Someone's taking the time to do something for you, your food doesn't magically appear in the boxes and ramekins by itself. Have a heart, give the person a tip, or go to BK and get a donkey-burger or whatever.

[Guest lulamishka]

I used to hostess for a really busy Italian restaurant in California. I wasn't being paid much, like $7/hr. I was in charge of seating people, answering the phone, manging the register and to-go orders. 50% of the business was take-out, and when an order came in, I had to ring it into the computer, put the ticket in the back, package everything correctly (salad dressings correct, extra bread, side of crushed red pepper, this and that on the side, extra napkins, etc.). It was a real process, especially with large orders which could take up to 10 minutes to package. In my case, I definitely expected a tip.

When I first moved here, I was hired at Outback as a bartender (transferred from Cali) but I had to work a few curb-side carry-out shifts too. Again, preparing everything correctly is a long process, plus I had to run it out (often times in the rain) to the car. This deserves a tip!

Finally, as a bartender, I was responsible for take-out orders too. This means I had to leave my busy bar to get everything together. The short of it? Someone's taking the time to do something for you, your food doesn't magically appear in the boxes and ramekins by itself. Have a heart, give the person a tip, or go to BK and get a donkey-burger or whatever.

Based on what you're saying then, we should tip the receptionist at the hair salon, too.

I used to be a receptionist at a relatively large salon. Always 2 receptionists on duty to handle things. And sometimes 3 on Fridays and Saturdays. With 50+ employees. Now, I had to make appointments on the computer in person and on the phone. Greet clients, check them in, let their stylist know their client had arrived. Bring them coffee, water, wine, etc. Help sell products on the floor. Run around the salon to make sure stylists, nail techs, etc. were running on time for their clients. Ring up clients when they were done with services. Sort out problems that arise. Manage the register, as well. Call and confirm the next day's appointments. Call clients who had not shown up to their appointments. Clean up areas when necessary. Close the register out at night, making sure all tickets from the day matched what the register & computer said and blah blah blah.

And I started out there getting paid basically what you got paid, although I did have some pay raises by the time I left. I was there for 5 years.

Now, no one ever tipped me or any of the other receptionists. IMO it sounds a lot like your hostess job. The stylists and nail techs and estheticians and assistants, etc. all got tipped but the receptionists never did.

[Guest flux]

Tipping practices are usually associated with the food and beverage / hospitality industry. Curbside carry-out workers often work for less than minimum wage, on the assumption that in today's society, that is a service we tip for. No, not the full 20%, but at least 5-10%

Also, I will tip for good service anywhere....a salon, dry cleaner's, etc. Pretty much anywhere they take good care of me. Karma!!

[Guest macboy]

I think these establishments should start tipping the customer. After all, if there were no customers, they'd be out of business.

[Guest lulamishka]

Tipping practices are usually associated with the food and beverage / hospitality industry. Curbside carry-out workers often work for less than minimum wage, on the assumption that in today's society, that is a service we tip for. No, not the full 20%, but at least 5-10%

Also, I will tip for good service anywhere....a salon, dry cleaner's, etc. Pretty much anywhere they take good care of me. Karma!!

Well, you said you worked $7/hr as a hostess. I started out at $6.50/hr at the salon. And a hair salon, although not in the food and beverage/hospitality industry, is still in the service industry, as its customary to tip your stylist, nail tech, etc. 15-20% as well.

[Guest lulamishka]

I think these establishments should start tipping the customer. After all, if there were no customers, they'd be out of business.

Hahaha, wouldn't that be great.

[Guest flux]

Actually, I tip my hair stylist more than that because she does an awesome job. I tip the shampoo lady, too. As a take-out person, you're doing half of what you would do for a regular restaurant diner, so they should be tipped accordingly.

Please refer to http://bitterwaitress.net/smf/index.php?topic=2576.0 for some more opinions on this matter.

[Guest lulamishka]

Actually, I tip my hair stylist more than that because she does an awesome job. I tip the shampoo lady, too. As a take-out person, you're doing half of what you would do for a regular restaurant diner, so they should be tipped accordingly.

Please refer to http://bitterwaitress.net/smf/index.php?topic=2576.0 for some more opinions on this matter.

Your link doesn't work

[Guest flux]

Try this http://bitterwaitress.net/smf/index.php?topic=2576

Come to think of it, you may have to be registered for that forum to view the thread. It's a great site though, http://www.bitterwaitress.net/smf

[Guest lulamishka]

Try this http://bitterwaitress.net/smf/index.php?topic=2576

Still doesn't work. I believe you need to be a member of that site to see it.

This is what the error message says: "The topic or board you are looking for appears to be either missing or off limits to you."