More tipping insanity
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Some places put a lot of thought/work into the packaging of their "to go" orders. Sometimes to the point where it seems to me it takes them more work to put the food into the well-thought-out packaging than to simply put the food on a plate and serve. When I see that, I tip more.
@Axtremus said in More tipping insanity:
Some places put a lot of thought/work into the packaging of their "to go" orders.
That's possible. I've never seen anything more complicated than wrapping up a Burger King Whopper, putting fries in a cardboard container and everything going into a sack.
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Example: a diner serves a fairly complicated menu item that comes as a meal combo with bread & butter, one entree, two sides, and dessert. Depends on which “entree” you choose, it may involves a fried or grilled item that you want to keep dry and sauce/curry/mashed potato that you want to keep separate from the fried/grilled item so they don’t mix together and become a soggy mess after you take them home. An order like this can easily turn into a six container affair. In my estimate it would probably take the kitchen staff more time/effort to package such a combo meal into a “to go” ensemble package than to serve them on plates.
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I tip for to go if it is a place I’d tip for table service. But otherwise I agree with the counter approach.
@Mik said in More tipping insanity:
I tip for to go if it is a place I’d tip for table service. But otherwise I agree with the counter approach.
That’s fair. Our family sometimes gets Olive Garden or Applebees or Chinese food to go, I’ll tip like 5-10% there since I know someone’s involved with package/review of the order.
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Example: a diner serves a fairly complicated menu item that comes as a meal combo with bread & butter, one entree, two sides, and dessert. Depends on which “entree” you choose, it may involves a fried or grilled item that you want to keep dry and sauce/curry/mashed potato that you want to keep separate from the fried/grilled item so they don’t mix together and become a soggy mess after you take them home. An order like this can easily turn into a six container affair. In my estimate it would probably take the kitchen staff more time/effort to package such a combo meal into a “to go” ensemble package than to serve them on plates.
@Axtremus good points.
My understanding of a "tip" is that it includes a gratuity for those whom you never see - cooks, busboys, Maitre'd, etc.
When I go downstairs to get a pizza, I usually tip about $5 just for that service.
But, at a "fast food place," such as Mickey D's or BK, should I tip if I go to the counter rather than the drive-thru?
(I haven't been to a counter at Mickey's in over a decade, so I don't know if tipping is even an option)
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I tried to tip an Amazon driver the other day, as he'd offered to help us bring a very heavy box into the house. He wouldn't take it, said he was just doing his job.
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Things has changed. Last time I bought something big and heavy from Amazon.com, and admittedly it was more than ten years ago, the delivery guy could only deliver as far as the porch. I asked if he could help bring it a few steps further into the house but was told they were restricted by policy to never enter a customer’s house. :man-shrugging:
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LOL to all of the above. Come to the dark side...........
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Imagine the tip requests in his rent…
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From a friend...
Back when I was working,our company attended a summer business show in Nashville Tenn. We all went out to dinner at an exclusive restaurant on Main Street. There was seven of us and as we were going in there was a sign that said that parties of five or more had a 20% service charge on their bill.
As we were going to our table we saw a couple sitting at a table and the man was the general manager of one of the main finance companies in the XXXXXXX industry. We said hello, shook hands and went to our table. While we were sitting and pondering what to order the waiter pushing a cart came to our table and opened and set three bottles of wine on our table. He said they were compliments of the gentleman we passed on the way in.
The point of this story is that the wine was around $120 a bottle and the guy was charged a $72 service charge because it was served at a party of five or more even though a party of two ordered and paid for it. There was a strong argument, to no avail, with the manager. The servers expected a tip on top of that.
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@jon-nyc said in More tipping insanity:
Hahah that's hilarious but no seriously let's compare farm subsidies to waiter's tips and oh hey that's not what chefs do basically at all.
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Just posting in this thread because I don't want to start another.
If you stay at a hotel one night, do you tip the housekeeping staff?
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Just posting in this thread because I don't want to start another.
If you stay at a hotel one night, do you tip the housekeeping staff?
@George-K said in More tipping insanity:
Just posting in this thread because I don't want to start another.
If you stay at a hotel one night, do you tip the housekeeping staff?
Yes. I get the same service as if I stayed two nights.
