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

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

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[quote=Anonymous][quote=Anonymous]You're a bad tipper and have no understanding of the industry from your one year in high school. Let me break this down.

1. You call the restaurant.

2. Typically your call is forwarded to the bartender, who enters your order.

3. Kitchen makes order, packages in to-go containers, sticks under the warmer.

4. Bartender or Expo puts together your order from the variety of to-go's awaiting packaging.

5. Bartender or Expo completes order with silverware, sauces (some of which they have to make at the time of the order), and other special whatever.

6. Order either stays at expo station or comes to bar.

7. You arrive to pick up order. Either you come to the bar, the hostess goes to the bar/expo, or someone brings it to you curbside.

8. You throw them a dollar or two.

Keep in mind, bartender is serving a bar of people in addition to doing service drinks, possibly having a few tables on the floor, and managing all the other takeout orders.

Tip for your service. Don't want to? Enjoy the McDonald's drive thru.[/quote]

We go to the same place twice a week. We use their app to order, they do not allow phone orders, and add tip on the credit card while we pay - $2 or $3. We go inside to retrieve the bagged order from their to-go area on the side. This to-go area seems to be staffed with their newest employee. If this employee was making $15 an hour PLUS $5 to $10 each order then that to-go area would be staffed by their most veteran waitress. Why would a veteran employee allow the newest employee to make hundreds of dollars a shift handing people bagged orders?[/quote]

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