I wouldn't go so far as to call you a ******, but I generally tip about 10%. Less than for table service cause there is less work, but more than zero. The way I see it, if tips are shared then you are also giving a little to the kitchen guys that helped make the stuff, and if the waitress who did the order and brought it out was prompt and cheerful its just a nice way of saying "thanks" and recognizing you are taking him/her away from tables that are likely going ot be giving him/her more.
I don't tip on takeout... Am I a ******?
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Lots of those mall places have a tip jar next to the register as well. Maybe not entirely relevant to your point, but thought I should throw it out there.
If you think this is happening, you are sadly mistaken.
cheezydemon3
Well-Known Member
If a take out order is a PITA for a server, I tip a couple of bucks on a $40 or $50 order, $1 on something $20 or under.
If it is chinese carryout and nothing extraordinary was ordered, then no tip.
Tableside service I tip at LEAST 20%.
To the OP...
You, my good man, are NOT a ******, if only because you bothered to research it!
If it is chinese carryout and nothing extraordinary was ordered, then no tip.
Tableside service I tip at LEAST 20%.
To the OP...
You, my good man, are NOT a ******, if only because you bothered to research it!
drainbamage
The Poop Bag Guy
I'm skeptical of the "no tipping" movement in restaurants. Some people say it will improve service because the wait staff will not be stressed over potentially getting screwed over by a cheapskate. On the other hand, it seems like more potential for servers to do the bare minimum that won't get them fired if there are no repercussions.
There is a new restaurant in my area that opened with a no tipping policy. The servers apparently make $10/hr. or 20% of their hourly sales--whichever is greater--and they have some sort of goals that they have to meet in order to get the 20%. I guess that keeps them from speeding haphazardly through as many customers as possible to pad their totals. I haven't eaten there yet, but I'm curious, and I've heard good things so far.
There is a new restaurant in my area that opened with a no tipping policy. The servers apparently make $10/hr. or 20% of their hourly sales--whichever is greater--and they have some sort of goals that they have to meet in order to get the 20%. I guess that keeps them from speeding haphazardly through as many customers as possible to pad their totals. I haven't eaten there yet, but I'm curious, and I've heard good things so far.
I don't think that's true at all. Other countries that don't have a tipping culture seem to do just fine. When i went to South Korea for 2 week i ate out almost every meal. The service i got was MUCH better than what i get back in the states. The system they had to serve people was also far more efficient too.
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kombat
Well-Known Member
Please explain how.
cheezydemon3
Well-Known Member
The server could have taken on another customer that would undoubtably tip more.
Net Loss of money.
cheezydemon3
Well-Known Member
The DMV is a no tipping situation......just saying 
As a rule, I over tip. But I do not tip for carryout. Sorry if that makes me a jerk.
kombat
Well-Known Member
Nuh-uh, you're not getting off that easily. roger_tucker said, "it has actually cost the server money" - the implication being that they have less money at the end of the hour than they did at the beginning. That's different from not maximizing their income by taking the better-tipping customers, which would be so self-evident that stating it would be meaningless. Thus, I maintain that Roger meant what he said, in the way he said it, and I continue to await the mathematical gymnastic explanation required to defend it.
roger_tucker
Well-Known Member
No mathematical gymnastics involved. It's just the way the serving industry works in every establishment that I'm aware of, at least here in Northern, IL
The bartenders and host/hostess get tipped regardless of whether the server gets tipped. I'm not sure what the amount is but for arguments sake let's say it's 5% of the bill. It may be different depending on the establishment. You rack up a $100 bill and don't tip the server. The server owes the bartender and the host/hostess $5 regardless. It just cost that server $5 out of his/her own pocket to serve you.
Most people I tell this too look at me and say, "That can't be right" I assure you it is.
The DMV is a no tipping situation......just saying
Maybe it should be. They might work faster and be more pleasant.
kombat
Well-Known Member
Nope, sorry, it doesn't work that way. Federal law dictates that the "tipped wage" must equal at least minimum wage when tips (or lack thereof) are factored in. If it's not, then the employer is required to "top up" the difference.
Tipped wage in the United States
At the end of that hour, that server will have more money than when they started, regardless of how much/little the customer tips or how the tips are split with the rest of the kitchen/serving staff. Period. It will never cost an employee money to serve a poor tipper. That's shameless hyperbole, and that's why I called you out on it.
roger_tucker
Well-Known Member
It it not hyperbole. It is fact. I'm sorry your sensibilities are disturbed by this. I have a son that serves, his fiancee who used to serve and most of their friends who have done it. Maybe in total the wages have to equal $7.25 across all the tables served, but the fact remains, for that one table, you took $5 out of that servers pocket, $5 dollar he/she probably earned at another table, if you fail to tip.
I've been a busy boy and a server and I can tell you this is BS... at least in PA and NJ. A server tips out a percentage of their tips, not a percentage of the bill. Maybe it works different in IL.
roger_tucker
Well-Known Member
I've just spent the last 45 minutes googling about tip pooling. The laws vary from state to state and the criteria around how the pooling is structured seems to be opened ended, as to whether the pool is based on actual tips received or total sales. The only criteria that seem hard and fast are at the end of the night:
1. You can't take more tips than were actually received (That's in total over the course of a shift)
2. Minimum wage must be met
3. Those not normally eligible for tipping cannot be part of the tip pool
I stand by my previous statement. In a tip pooling arrangement, for a given table if you don't tip you have taken money from that that server that was earned at another table. I guess that also assumes that the pool is based on sales and not actual tips earned. As I said, all of the people I know that serve work under this arrangement.
roger_tucker
Well-Known Member
On more point, from the standpoint of all the people working in a tip pool, tipping out based on sales is the most objective way to share. It sucks for the server who is getting stiffed, but it also prevents a dishonest server from holding out on the other members of tip pool. If I were to get a $20 cash tip I could very easily report less than that, dishonestly increasing my share of the pool.
Yeah, basically if you live in a country that has strong labor unions then this is the case. Rude wait staff will either be fired, or if that's not possible then they will be sent to wash dishes. In any case, they are paid a living wage.
I do realise that this is a polarising topic. The fact that my first post in this thread has had far more likes than any other post I've made about our main purpose here (making drink) tells me so. I fully expect that this discussion will need to be shut down by the mods in order to prevent it from devolving into a full-fledged flame war.
I fully agree with passedpawn - I don't want to be a co-employer since I am not profit sharing with the businesses in question. It's not my social responsibility to ensure that wait staff receive a living wage - we have government to ensure our social stability. They should do their job.
I'm an American. I fully understand the culture and I don't like it. My mother raised three kids, without any other help or a man, working as a bartender. I can tell you that she brought home more money than cops, teachers, and real-estate agents. But then again she was gone during evenings to do so. That's opportunity for you.
I consider myself a good tipper. However, if it's carry out at the local pizza joint....then no tip. If I have to go to a bar at the restaurant and the bartender has to hunt for my order and such, then yeah. Tipping in the USA is a weird concept to most of the world. What other business are the consumers directly responsible for the wages of a companies employees? Pay the people a living wage. So what if the share holders or owner get 1% less money each year. For those saying that it will cause poor service...I say BS. The rest of the world does just fine with paying people and no tipping. I would love to see a day you just pay the bill and nobody gets hurt. So no...your not a ******.
Agreed 100%! Perfect example that I've referenced before. Go to a Chick-Fil-A and have a meal. The employees are very well trained, nice, smile, and they bring your order to you. They even come back and ask if you want a drink refill. Do they get tipped? No.
Then go to any other fast food establishment and see if you get the same level of service. Generally speaking, you won't.
It's about hiring people who care, paying a decent wage, and proper training.
I sure hope not.
To all: if you find yourself getting angry, just close this thread and refrain from posting. Even polarizing issues can be discussed without resulting in namecalling. State your piece and respect the views of others, even if you strongly disagree with them. We're big people here
[edit] ironically, it's OK to refer to the OP as a ******. But no one else
I worked in two places where it happened. So unless I chose the only two places that do it, there must be a few more, no?
hunter_le five
Sheriff Underscore
Not BS. It depends on the state laws and how a restaurant decides to set up their tip-pooling scheme. In Texas it is not uncommon for servers to pay into the tip pool based on percentage of sales rather than percentage of tips. This prevents wait staff from under-reporting their cash tips to screw the bartenders/bussers/hostesses out of tip share.
Therefore, if they have to pay 3% of sales into a tip pool, and they get a $0 tip on a check, it is in fact costing that server money. Period. This can even apply to carry out orders, depending on how things are set up. This is why I always at least leave a couple bucks for carry out, if the staff is operating sub-minimum wage.
I think you're reading more into his statement than was there. The idea that "Not tipping costs the server money" does not equate to a server making negative dollars by the end of shift. But it does cost them money, that's basic math. They have to contribute dollars toward a tip pool for which they never received a tip themselves. By taking on that $100 table and receiving $0 in tips, they had to pay someone else $3 out of their overall take for the night.
Yes, all servers making sub-minimum wage are guaranteed minimum wage via wage adjustment by their employers if their tips cannot cover the difference between the "tipped" minimum wage rate and the "standard" minimum wage rate. But that's not what we're talking about here.
Source: I do payroll/accounting/HR for a restaurant chain for a living.
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hunter_le five
Sheriff Underscore
It's rather uncommon for kitchen staff to be included in tip share. If your establishments did that, that's fantastic, I wish more places did things that way. But most do not.
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Maybe its a Canadian thing. I've never worked food service in the USA, well other than McDonalds, and the tip thing doesn't apply there.
kombat
Well-Known Member
I think that's exactly what he meant to insinuate. Otherwise, why did he include the word "actually" in his statement?
He said, "it has actually cost the server money." The inclusion of the word "actually" strongly suggests he meant to imply a negative wage. If he simply meant that they wouldn't have earned as much as they would have if you'd tipped better, he would have a) omitted the word "actually," and b) not said it at all because it's pointlessly obvious.
roger_tucker
Well-Known Member
That is not what I was trying to insinuate. You misunderstood. If my words were unclear I tried to clarify the arrangement exactly as hunter_la5 described in my follow on posts. Rest assured I did not mean to imply the server could receive negative wages over the course of the shift.
And that's exactly why I stated "in PA and NJ". I've never worked anywhere with a tipping pool. The servers get their tips then tip out the busboys, runners, bartenders, etc whatever they want. I'm not saying it doesn't exist, I'm just saying I've never seen it any other way.
If a server has to tip out a certain percentage of a bill to someone else regardless of what size tip they got, well then they're going to get screwed from time to time. And if they don't like it, they have the ability to go find another job.
This is WAY off topic from what the OP is talking about though. He's talking takeout. There's no real need to tip for takeout. Nothing wrong if you want to, but it's not expected. Tipping is paying a little extra for a service provided. There is no extra service when picking up your own takeout.
If I know it's a server who put together my take out order then I might tip. Might.
If it's a manager, no.
A bartender, maybe depending on how busy they are. Usually no.
If I'm at a pizza joint that only does carryout and deliver, then no.
Here's a fun one: who tips at a buffet?
If it's a manager, no.
A bartender, maybe depending on how busy they are. Usually no.
If I'm at a pizza joint that only does carryout and deliver, then no.
Here's a fun one: who tips at a buffet?
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