Anonymous wrote:We certainly aren’t wealthy by DCUM standards, but our income has not been impacted by the pandemic. I tip 20% on take out - a small donation to people who have been severely impacted by the pandemic. Prepandemic, I did 10% on take out and 20% on eat in.

Anonymous wrote:We certainly aren’t wealthy by DCUM standards, but our income has not been impacted by the pandemic. I tip 20% on take out - a small donation to people who have been severely impacted by the pandemic. Prepandemic, I did 10% on take out and 20% on eat in.

Anonymous wrote:

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.

Do the people at Subway, Cava, Mezzza, Five Guys, Baja Fresh, etc. work for tips? This "adding a tip" to your fast casual carry-out order is a relatively new phenomenon. Are we all expected to tip at those places now? Then why not at McDonald's and Chik-fil-A?

I have worked in fast food and while tips are not common, you’d probably be surprised at how often people tip. It can make an actual difference, too. When I worked fast food, I was making $6-7/hr (minimum wage at the time). Even pooling tips, a handful of people tipping in a shift could boost that 10-20%. When you are living on minimum wage, that makes a real difference.

I now always tip, including fast food and delivery. Amount can vary because with fast food you must tip in cash (no system for adding a tip) and can depend on what I have on me. And if there’s a place I frequent a lot because of proximity to work, I try to go in near holidays and leave a big tip to let them know I appreciate them and also to share the wealth of my own holiday bonuses.

I’ll always feel kinship with food service workers. It’s really true that everyone should do it. When I read these comments about “why should I tip someone for putting my food in a bag?” I realize how ignorant people are about what that job is. You really have no idea.

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.

Do the people at Subway, Cava, Mezzza, Five Guys, Baja Fresh, etc. work for tips? This "adding a tip" to your fast casual carry-out order is a relatively new phenomenon. Are we all expected to tip at those places now? Then why not at McDonald's and Chik-fil-A?

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.

Anonymous wrote:

Anonymous wrote:Yes, I do. I did it before Covid, I did it during Covid, and yes, I am still doing it. Usually 10-15% but if it's a place I adore or I get really stellar service, I will go to 20%.

Usually 10-15% is really not much money. On a smaller order, say $20, we're talking a few dollars. And the order is more like $50, generally more effort went into putting it together as well so I don't mind the additional $5-10.

I do it because I've worked many service jobs in my life and I know those jobs can be grueling and that you are often not treated well by either customers or management (though obviously I try to avoid places I know to have poor management). It always meant something to me when people made the effort to leave a tip, even if it was just a few dollars. During a really tough shift, that could make the difference between going home defeated or feeling okay. I want to be able to do that for others. I also do it because I think it probably nets me better service on average. Also, most places I get take-out from tip out, so I can feel confident that my tip will go not just to the hostess or whoever hands me the bag, but to the kitchen staff as well.

I don't really get the "I can't afford it" argument. I mean, I get that 20% on an expensive order could be onerous. But here's the thing: if you are regularly getting $50-100 worth of takeout and find the extra $10-20 to be onerous, then... how are you affording so much expensive takeout? My family gets takeout about once a week, usually something simple like pizza or ramen or sandwiches, but during the pandemic we do occasionally get a fancier meal. That's what we can afford, tip included. When I hear people who get takeout 3-4 nights a week, or who regularly order from fancier places, complain that tipping is too expensive, I roll my eyes. Learn to cook! And if preparing your own meals more frequently is so hard, maybe that should tell you something about the value of the people who are preparing your meals for you during long shifts in hot kitchens.

Not everyone is regularly getting takeout. For some working class families, it is a rare treat. My mom’s first paycheck of the month was always 100% towards rent and utilities. We’d eat endless rounds of eggs, pasta, potatoes, and cold cereal. My mom would spend $15-$20 out of her second paycheck at the corner carry out. This was dinner and leftovers for breakfast. We did this once a month.

Anonymous wrote:Yes, I do. I did it before Covid, I did it during Covid, and yes, I am still doing it. Usually 10-15% but if it's a place I adore or I get really stellar service, I will go to 20%.

Usually 10-15% is really not much money. On a smaller order, say $20, we're talking a few dollars. And the order is more like $50, generally more effort went into putting it together as well so I don't mind the additional $5-10.

I do it because I've worked many service jobs in my life and I know those jobs can be grueling and that you are often not treated well by either customers or management (though obviously I try to avoid places I know to have poor management). It always meant something to me when people made the effort to leave a tip, even if it was just a few dollars. During a really tough shift, that could make the difference between going home defeated or feeling okay. I want to be able to do that for others. I also do it because I think it probably nets me better service on average. Also, most places I get take-out from tip out, so I can feel confident that my tip will go not just to the hostess or whoever hands me the bag, but to the kitchen staff as well.

I don't really get the "I can't afford it" argument. I mean, I get that 20% on an expensive order could be onerous. But here's the thing: if you are regularly getting $50-100 worth of takeout and find the extra $10-20 to be onerous, then... how are you affording so much expensive takeout? My family gets takeout about once a week, usually something simple like pizza or ramen or sandwiches, but during the pandemic we do occasionally get a fancier meal. That's what we can afford, tip included. When I hear people who get takeout 3-4 nights a week, or who regularly order from fancier places, complain that tipping is too expensive, I roll my eyes. Learn to cook! And if preparing your own meals more frequently is so hard, maybe that should tell you something about the value of the people who are preparing your meals for you during long shifts in hot kitchens.