More tipping insanity
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“At Bistro Bis, a 22% service charge is included to (sic) every check. 18% is an automatic gratuity that goes directly to the service team and 4% contributes to our teams fair compensation and benefits.”
So management takes a cut now.
And there’s no opt out.
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Yes. Hotels are doing it more and more with a daily ‘resort fee’.
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Washington DC area, right?
Last time I was there, one restaurant added an automatic 20% tip to the check.
I asked a staff member when and why that become a practice, and was told it's added during the pandemic and it helped them survive the pandemic. (No, I have no way to independently verify whether that's true.) -
Yes DC
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It's also like they forgot that the best way to stay in business is not to royally piss your customers off.
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That is hilarious.
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One of the things that pisses me off is that you have to actively choose not to tip on this shit. You have to select custom tip and put in $0. At a fast casual restaurant it’s awkward as hell (bad customer service) and in a completely non-tipping situation like above, you are going to have people that will mistakenly add tips…
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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.
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@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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@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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@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.
