Anonymous wrote:If you're ordering takeout from a regular restaurant like CPK, Olive Garden, etc., then either a server or a bartender has to order your food and pack it up in the kitchen. It's a pain and time-consuming and takes them away from their dine-in customers, potentially reducing their tips there. Also, it is included in their sales and the IRS assumes at least a 10% tip on all sales made by a server or bartender, so your server is taxed accordingly. Therefore, if you tip nothing, your takeout order cost that person money.
I tip between 10-20% on takeout orders, depending on who is getting them for me. If it's a server or bartender, 20%. If it is a more casual place with a tip jar at the counter, I will put some small bills in or add a 10% tip to the credit card slip if it is an option there.
Exactly right. An employee has to pack up your food, which is less work than waiting on a table but still work. I tip 10% on carryout.
I also think of it as: don't be a cheap bastard. It's a couple bucks for me but can add up for the employee over the course of a shift.