The initiator of this entire thread is the complainer, DEAR. Best regards to YOU as well. |
Struck a nerve I guess pp. Recognize yourself as a cheap-o? And no, I have never been a service worker, much less a disgruntled one. I have always been a good tipper though. |
Tell yourself this enough to believe it. You are cheap (of course other than when it comes to splurging on yourself I am guessing). |
Why not respond in the merits rather than name calling and making assumptions? |
Then restaurants should just charge a bit more for take out instead of leaving it to some "ethical conundrum" everyone must go through for a simple transaction. It's a simple exchange of goods for money, and cost of goods should include the "service" of someone packaging it and giving it to us. Just like cost of everything you buy has labor cost embedded in it. Are you saying factory workers, delivery people, drivers, cleaners don't do decent amount of work, and we should be figuring out how much to tip for everything we consume? And it's getting worse now and becoming like extra tax on top of your purchase as it gets embedded into the electronic card payment terminals where you are asked to give PERCENTAGE of the cost of what you are buying not simply dropping a buck or some coins into a tip jar. You have to go through more complicated process to enter a custom amount and you feel guilty to enter 1 dollar, which is what you would usually drop into a tip jar (or some coins). With electronic tipping you don't even know where the tip goes and who collects it and if it is fairly distributed. Some restaurants still charge pandemic recovery surcharge too even though things are back to normal for a while now and they are packed. It's extra taxation IMHO. Just be honest about it. |
Ok, how much percentage wise do you give when you are presented with the electronic screen where minimum is 15% to pick up some bakery items or a sandwich? Do you also tip cooks? If packing a sandwich or a pastry into a box and pouring you some coffee is "work" that's "extra", then what should those who actually bake and cook these goodies get as a "tip"? Don't you think cooks and those cutting up veggies for your salads/sandwiches are working hard and are underpaid? They most definitely are underpaid, but we include their labor into the cost of goods sold, while handing it to you and packing it should be covered by a tip? |
No, the people who tip will be paying either way, not everyone tips. |
I worked as a hostess in two spots 20 - 23 years ago and although someone did tip occasionally on take out it was considered a “wow! I got a tip!” thing not an every order occurrence. And those handling take out were employees making the full hourly wage not the waitresses. |
+1 All I have done is go back to tipping as I did in Feb 2020. |
| I don't tip on takeout if I have to pay up front when I order. I also don't tip before I've receive my food at a sit-down restuarant. |
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"And it's getting worse now and becoming like extra tax on top of your purchase as it gets embedded into the electronic card payment terminals where you are asked to give PERCENTAGE of the cost of what you are buying"
This is correct, and for this reason, I'm back to paying in cash at these places. You tell me the total, I'll hand you the bills and you can make change. There's no pretty screen to flip around with the innocuous "this is just going to ask you a few questions." |
Then the angry tippers on here should be the ones who start to refuse to tip in order to usher in a newer, fairer model |
| During the pandemic, we tipped 20% since eating there wasn’t an option. Now, I would do a few bucks in most cases. Would be great for restaurants to pay a living wage so we don’t have to tip. Just charge more for food and be done with it. |
| +1. I don't tip for takeout. We are in Austin, and the prices have risen astronomically, we do mostly take outs only due to the same reason. The madness has to stop. The labor market is tight right now, if the waiters are not making enough, they should consider alternate careers. Look at how many teachers quit in the pandemic. A few teachers in my kids school went to higher paying corporate learning & development jobs |
I grumble about this every time I order curbside because the minimum suggested gratuity amount is 18%, which I think should involve more than running the food out to my car. OTOH, I normally fork out the 18% and just hope the order will be accurate. In any event, I know the food will be cold by the time I get home, and I cut back on the number of times I order as a result. |