Do people really always tip 10-20% on carry out orders? Still?

[Anonymous]

Anonymous wrote:Also food servers are not suffering, most of them are getting UI with the federal boost even if they still work (reduction in hours). Those who don’t are illegal and shouldn’t be here in the first place.

We know of one restaurant that cannot reopen as they cannot get enough staff as UI pays more. And other ones are struggling for staff too.

[Anonymous]

Anonymous wrote:I'm tired of the absurd idea that the tip should be based on a percentage of the cost of the food. That makes some amount of sense in a restaurant, but not really when you are talking about delivery or takeout.

Why would I tip the DoorDash guy more to drive my order from the same place if I order for 3 people vs 2? Yes, the food cost more, but the delivery for him/her was the same. Stupid.

That's why I switched to a flat $5 tip for carryout.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you can't afford to tip an employee who works for tips then you can't afford to eat there. Just like maybe you can't afford expensive restaurants so you don't eat there.

It's sure a good thing that most people understand tipping and act accordingly. I know for a fact that the idiots on DCUM who like to respond to threads about tipping by saying they don't tip or they undertip are not typical of most diners.

But then jerks are going to be jerks wherever they go and whatever they do.

If you are doing carry out you are not eating there and that is the point. Businesses charge what they choose to for the meal. Tipping is for service. If you are doing carry out, you aren't getting service.

If the businesses are not surviving on what they are charging, they can raise their rates or close up shop. At some point enough is enough. If I am paying $15 for carry out soup, I'm not tipping on top of that.

It's like getting a latte at your morning coffee place. You can put some money in the jar if you want to / feel like you've been treated really well. Maybe they were very considerate in making a suggestion to your order or offered you something that improved your experience. So you throw in a dollar. That's reasonable.

But generally no, you are picking up what you need when doing carry out. The business is providing you with the good and you pay for it.

Tipping is about service. Not saying.... oh I had to physically hand you a bag with your order in it don't you want to financially compensate me for that.... no.

[Anonymous]

I used to tip a few dollars for takeout orders that I pick up myself. I’ve tipped more during Covid. I recognize that the restaurants are making much less money without table service and liquor sales. I appreciate the risks that the employees might be taking. I want my favorite restaurants to survive. I hope my extra dollars along with other people’s more generous tips will help.

[Anonymous]

We tip well for dine-in and delivery, but not for pick-up. I don't tip the cashier at the grocery who spends way more time and effort bagging food. Or the sales staff at Loft who might handle a return/exchange, then ring up a new order and bag it.

[Anonymous]

If it’s a sit down restaurant that lets you orders takeout from the bar, yes. And in Covid times, I’ve kept my job so have been tipping more than that at anywhere I used to eat regularly to make up for tips they’re not earning.

[Anonymous]

Anonymous wrote:We tip well for dine-in and delivery, but not for pick-up. I don't tip the cashier at the grocery who spends way more time and effort bagging food. Or the sales staff at Loft who might handle a return/exchange, then ring up a new order and bag it.

This is me too. Perhaps I'm old school... I tip at the usual places such as dining in, delivery services, hair cuts, Uber/Lyft. But I generally don't follow the new protocol of tipping at fast casual takeout places such as Subway, Panera, Mod Pizza, etc. If I start tipping there, then shouldn't I start tipping the cashiers at Walmart, Kohl's, and Harris Teeter?

[Anonymous]

Never tipped for take out and never will.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm tired of the absurd idea that the tip should be based on a percentage of the cost of the food. That makes some amount of sense in a restaurant, but not really when you are talking about delivery or takeout.

Why would I tip the DoorDash guy more to drive my order from the same place if I order for 3 people vs 2? Yes, the food cost more, but the delivery for him/her was the same. Stupid.

That's why I switched to a flat $5 tip for carryout.

this, same with doordash, why would I top a percentage on sushi which is easier to handle then a large chipotle bag

[Anonymous]

Anonymous wrote:

Anonymous wrote:Also food servers are not suffering, most of them are getting UI with the federal boost even if they still work (reduction in hours). Those who don’t are illegal and shouldn’t be here in the first place.

We know of one restaurant that cannot reopen as they cannot get enough staff as UI pays more. And other ones are struggling for staff too.

So? I know a lot of tobacco farmers that went out of business. Should we be propping them up?

The whole tipping thing is stupid.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm tired of the absurd idea that the tip should be based on a percentage of the cost of the food. That makes some amount of sense in a restaurant, but not really when you are talking about delivery or takeout.

Why would I tip the DoorDash guy more to drive my order from the same place if I order for 3 people vs 2? Yes, the food cost more, but the delivery for him/her was the same. Stupid.

That's why I switched to a flat $5 tip for carryout.

I tip by distance for DoorDash. I consider that delivery and not carry out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Also food servers are not suffering, most of them are getting UI with the federal boost even if they still work (reduction in hours). Those who don’t are illegal and shouldn’t be here in the first place.

We know of one restaurant that cannot reopen as they cannot get enough staff as UI pays more. And other ones are struggling for staff too.

So? I know a lot of tobacco farmers that went out of business. Should we be propping them up?

The whole tipping thing is stupid.

How awful that people have been just a little less desperately poor during a pandemic!

[Anonymous]

During covid 20% tlp on take out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Also food servers are not suffering, most of them are getting UI with the federal boost even if they still work (reduction in hours). Those who don’t are illegal and shouldn’t be here in the first place.

We know of one restaurant that cannot reopen as they cannot get enough staff as UI pays more. And other ones are struggling for staff too.

When labor is a scarce commodity, you pay more for it. You don’t remove a social safety net to drive down the cost of labor or any other commodity. People earning more from unemployment are also helping keep other businesses afloat. They aren’t hoarding the extra money and Scrooge McDucking in it. They bought clothing for their kids and got their cars repaired. Google money multiplier effect. The right wing forgets about that.

[Anonymous]

Tipping the random unskilled person who literally just hands you a bag at the to-go counter exponentially more than you tip someone skilled who who see once a month when they cut your hair over the course of 30-45 minutes? No, just no.