Anonymous wrote:Can you explain to me the 20% logic for pizza? The driver isn’t making the pizza. That is a significant difference if they deliver 2 medium cheese or 2 large speciality and it’s really no difference in effort for the driver.
As a former pizza delivery girl….
The more you tip, the faster you get your food, the hotter it is.
We didn’t have pre-tipping back then, people had to add it to the receipt or give us cash when we delivered it. But we knew all the repeat customers and how well they tipped, and we knew which general areas had good tippers vs bad tippers.
We drove multiple pizzas at a time and would take them to the people who tipped well first. People who didn’t tip well got theirs last.
Delivery driving is a lot of wear and tear on your car, plus the cost of gas. If you’re not marking good tips, it’s not really worth it at all.