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But even practiced tippers continue to struggle with what may very well be the most complex tipping quandary for restaurant-goers: Should one tip on takeout?
Here's why the problem's so advanced: It forces the customer to evaluate what's happening behind the scenes, a tricky proposition even for seasoned industry insiders. Since no server is going to bore you with the details of how your order was taken, placed, boxed and bagged, it's up to you to figure out whether anything tip-worthy transpired.
Tip-haters will be delighted to know I don't think there's generally anything wrong with skipping the tip on a to-go order. My fellow servers and I expect to be tipped on things like knowing the menu, anticipating diners' needs and keeping the dining room spotless – all of which are irrelevant in a take-out situation. While I'm quite sure there isn't a server anywhere who'd turn down a tip, few servers plan to get rich handing bags to customers.
If customers sense that their to-go orders might have chipped away at a server's time (which really does equal money in the restaurant biz), leaving a tip is the right thing to do. An astounding number of take-out customers will call a restaurant during dinner rush and ask whoever answers the phone to read the entire entrée section aloud -- and then check whether there's peanut oil in the salmon.
Most restaurants allow their servers to ring up to-go orders in such a way that they aren't penalized for the sale by having to report it to the IRS or calculate it into their end-of-shift tip-out. If your order's waiting for you at the bar, it's a fairly safe bet that nobody will suffer if you leave the tip line blank.
But if you arrive at a restaurant to find a server hustling off the floor to package your spaghetti, that's probably worth a dollar or two. Similarly, if a server offers to carry your food to your car, there's nothing wrong with expressing your gratitude in cash. Take-out orders don't require tips – but that shouldn't stand in the way of acknowledging good service.
| Of course. It's the least I can do for people who don't make much in wages. | |
|---|---|
| Never. If I haven't been served a drink or had my plate cleared, what's the point? | |
| I never thought about it, but maybe now I will. |
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2-08-2010 @9:42PM Tom said... Tipping on a take-out? Hell no. What's next, tipping the grocery clerk? Tipping in the USA is outrageous. Restaurant owners should start paying their waitstaff real wages, and reserve tipping for only the most outstanding service. Same for pizza delivery. Florida is the worst, everyone shamelessly sticks their hand out for a tip on just about everything. Attention restaurant owners: start paying your employees real money and don't expect us - the customers - to make up the difference.
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2-08-2010 @12:25PM David said... Tipped employees make their living off of tips. Bottom line. Don't see why this is a debate at all. Our Togo servers only work Togo. They don't wait on tables and they make 4 dollars an hour because they work off of TIPS !!!
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2-08-2010 @12:09PM Jannette said... Even carryout servers at our restaurant make lower than minimum wage. This article is pure BS. We don't expect you to tip 20% to a takeout server, but remember that he/she has busted their arse in the back for you. Most make most of your order (salads/soups/breads/desserts) and they fight to get your hot items out in a quick fashion. Without them, your orders would be pushed to the end, because diners "in" receive priority. Bottom line with all Restaurant situations - if you can't afford to tip - MAKE IT YOURELF! Minimum tip - no matter where you are eating should be $2 a person. For excample at a buffet or coffee shop. Sit down restaurants - 20% unless your service was horrible! If that happens ask to speak to a manager. EVERY TIME. We do not want you to receive less than great service. Repeat business is the only way to survive this economy. Thank you.
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2-08-2010 @12:10PM Lyn said... Having been in the Restaurant Industry for 35 years I felt I had to throw my 2 cents in here. The comments are extraordinary! First of all, UNFORTUNATELY in the U.S., employers are allowed to pay servers (those who normally take a to go order) LESS than minimum wage. (The difference being made up by "tip declaration".) You can NOT make a comparison to a servers wages/tips between the U.S. and Europe (where a 15 percent gratuity is already included for servers and they receive in a paycheck). Secondly, there is work involved in putting together a to-go order and YES, it does take a server away from people sitting in their section expecting good service. They are still offering you a service. Do you tip the mailman, mechanic, hairstylist who takes care of you? I don't know about you, but I do! Do you "forget to tip" on a buffet, because the server doesn't personally take your order??? Who do you think is the one that sets the buffet up, keeps the buffet running and cleans up after it? Should the tip be equivalent to one you are willing to give when sitting in a Restaurant, no, probably not, it is a different amount of service. Over the past year and a half we have noticed an enormous jump in "to-go" orders in the Restaurant where I work. The general consensus is this trend has to do with the economy, people still like to have a "dinner out" but they are economizing by NOT having to pay for drinks and/or tip their server. While this is understandable, it still does not take away the fact that someone is taking the time to answer the phone, read you a menu, write out your order, and make sure the kitchen gives you what you want.
Not tip for take out????? Big mistake! Oh and by the way, if you are a "regular" don't think for a minute that it is not discussed that you haven't left a tip....and don't think for a minute that the next time you order take out, your order won't be so carefully put together!
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2-08-2010 @12:56PM doc said... Let me say it again...if your attitude to the paying customer is "don't leave a tip for takeout, don't come eat", then you either could care less about your job security or you think everyone is there to cover what your boss fails to pay you properly. Screw up the order on purpose....Ok, but you will likely lose a regular customer who, although you miss a tip from a takeout order every now and then, may be bringing your restaurant far more money during sit down meals (you will lose out on those tips, as well, if they decide to frequent another establishment as a "regular".
Bottom line: my wife and I eat out on average two to three times per week for dinner and twice per week for breakfast. For dinner, we regularly run a nice tab when we do (this past weekend, we dined at a local restaurant with a tab plus tip of $206 for a two person meal at a moderately priced city restaurant). And I would say we tip well - 20% of the total after tax. If one of our more regular restaurants intentionally botch up my order or I question the quality of the food, I will move on to a new establishment. Case closed - along with letting everyone I know who has similar dining interests that the place is probably not one to regularly frequent. I have no problem with voting with my feet, as they say.
So folks....Eat at home says the long time waitstaff....well, maybe but if enough of your customers do this you will find yourselves not being able to pay for your OWN dinner someday.
2-08-2010 @9:32PM Lyn said... I found it interesting that you presumed I was part of the wait staff. I am, in fact, the Chef. My job security is not in question whether I give you "good" take out service or not. My job is to prepare your food, and unlike the wait staff, I get paid a good salary to do so. Apparently the only service that you "value" is that which you can "see" taking time. :-) enjoy your dining out experiences.
2-11-2010 @9:56PM Linda said... I am a bartender at a local resturant, and we are the one that do the take out orders. During the weekdays, there is only 1 bartender on duty. When a take out is placed, that bartender has to take the order on the phone, then punch it in the computer, and at last go to the kitchen and put it together. Yes we don't cook the food, but we do make the salad, get all the fixins like butter, sour cream, cheese, dressings, utensils, and anything extra that a person ask for. Recheck the order to make sure everything is in there before giving it to the customer who ordered it in. On top of that I have to make sure my bar customers are taken care of, and the servers have their bar drinks. Usually a take out with 1 or 2 meals are pretty easy, but when you get a take out with 4 meals or more, its more time consuming. And on the weekends we have 3 bartenders and take outs are really busy, so we usually designated 1 bartender to do just takeout. I think people should tip, but not 15%. I think 5% is nice unless you have a really big order.
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2-08-2010 @12:34PM Tiger Lil said... Of coarse I tip on go orders, except at McD, Burger King and the like. I also tip well on orders delivered to me at home...a service was done for me and made things easier for me so I tip.
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2-08-2010 @12:50PM Fawn said... I am a to-go specialist and at my restaurant we have a whole seperate section for to-go. I box the food, label it and run around the restaurant getting "special" items. I work very hard to please my guests and I always go over menu items, do recommendations, and even offer drinks while they wait (which is usually very short because I'm on the chefs rear about getting things out on time) during the week I am sometimes also a hostess, an have been a server from time to time. I've seen both worlds here when it comes to serving and to-go. I would never expect someone to tip me 10% on a to-go order, it would be greatly appreciated, but I do expect some sort of tip, whether it's a dollar or two, or the extra 60 cents to round off your total. I work hard, know the whole menu and it's ingredients, and I always talk to guests, having genuine conversation and caring about their needs. I don't just "hand over bags", everything you order, I have a hand in boxing, labeling and ensuring it's the best quality. on many occasions during the week, I have the chefs remake the dish, just because it wasn't prepared correctly, or looks sloppy. I can't express how much it upsets me that people just don't tip not one red cent for this service. there are some more expensive dishes on our menu that our employees ensure are perfect in every way so you get what you pay for. also, i'm not underpaid before tps, I make good money, and in no way "live off" my tips nor do i take it out on the guest if they don't. But it would be nice if more people liked to tip a small amount for the service I and our restaurant provide.
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2-08-2010 @1:04PM vinny said... If i had diner with a friend and we asked for separate checks,my meal was $30 and their's was $15.Why should i have to tip more?The Server did the exact amount of work.
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2-08-2010 @1:06PM Joe said... only a moron would tip take out unless you ask for something special then you can if you want give the tip to the actual person and not a tip jar such as ( the cook the cashier )
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2-08-2010 @1:13PM Robert said... I wouldn't even think of tipping for takeout, nor does anyone I've ever known. This is a non-story.
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2-09-2010 @12:21AM Chris said... When I worked as a waiter at a well-known national chain (admittedly a number of years ago), we paid 4% of the sales we rang up into the "tip share" pool for hostesses, busboys, and kitchen staff. There was no exception for take-out orders (although they were rare at our restaurant). When wait staff rang up a take out order, we had to package it ourselves (in addition to the tables we were responsible for). If the customer did not give us a tip, we still had to pay 4% of the bill. Thus, if someone did not tip us, the 4% came out of our own pockets. Some of you may not like the system, but that's how it works in the U.S. Ultimately, in most cases you're talking about less than $10. If you can't afford that, then perhaps you need to rethink whether you should be buying meals in restaurants in the first place.
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2-08-2010 @2:40PM eed017 said... I waitressed many years ago before my career took off. It's hard work for less than minimum wage, and scarce, if any, benefits. I used to tip 15%, but once I saw the recession coming, I started tipping 20%. When I pick dinner up curbside or go buffet, I tip 10%, and then worry whether I stiffed somebody. When I can't afford to tip, then I stay home and cook.
The restaurant and tourism industries have lobbied for decades to avoid paying fair wages. Servers are trying to do their part by providing you a service instead of sitting home collecting welfare. Support your fellow worker and tip generously. The job you save may be your own.
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2-10-2010 @8:04PM Amanda Nichols said... I work at Sonic and our carhops are paid tip wage. Tipping should not be a must it should be if you feel you recieved great service. Why would anybody expect a tip? Its solely if the customer feels they recieved proper service. Here is a tidbit, the law in Texas where I work states that if a servers tips are not equally minimum wage for the month an employer must compenssate. So quit your winning and being greedy. If you don't recieve a tip then you didn't do your job. Tipping someone who thinks that they must get it is dumb. You all sound greedy expecting a certain percentage and assuming you are the best at your job. If you get tipped then you are doing your job. Ugh most of you sound like you don't know a thing about customer service and sound like you know alot about being greedy and rude. I would not hire such a worker. I would want someone who is greatfull and cutomer friendly. With all your experiencce most of you should be ashamed of yourself. You make minimum wage no matter what and winning is just shamefull.
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2-08-2010 @1:38PM Amy said... You should tip when ordering Togo at a restaurant. It is someones job to take your order and put all your food together... and i know this because it is my job at my work i am not a server! I was hired to do Togo's which includes me taking your order and answering all of your questions, preparing all of your food, adding any garnishes or special requests, bagging it all, and bringing you your food and showing you it is all correct. I also take any catering orders which is a lot more work. I get irritated when i don't get tipped because I take a lot of time and effort putting your food together.
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2-08-2010 @1:48PM RubyMontana said... The obvious answer to this problem is to address the issue of the paycheck. When an employer makes a decision to pay little, it does NOT become the responsibility of customer to compensate the employee. Any trip to a department store proves that. No one tips a clerk for getting you another size, finding the "blue dress" in the back or bagging your purchase nicely. The smart thing to do is to either pay a decent wage, visibly and clearly state that gratuities will be added to ALL tabs or leave the area of tipping where it belongs ... in the hand of the diner. To do anything else is emotional blackmail.
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2-08-2010 @1:42PM Sharon said... I agree with the person who commented on Kimberly's post. If you were not making more money as a barender, then you were not very good. Not only do bartenders usually have a higher base salary, but they make more tips and in most restaurants get tipped by the servers also. As for the to go's. You ARE tipping for customer service. If I get a to go call from someone who I know will not be tipping me, you can bet that their order will be put on the back burner to my inhouse customers. I don't care if you have to sit and wait for your food when you get to the restaurant. I am paying taxes on your food that you are taking home. And if you choose to make me pay for you to eat, then you will not get the service you think you deserve. I won't go that extra mile to make sure that your box of spaghetti is wrapped in saran wrap so as not to have sauce spill all over the bag and into your car. And if you didn't specifically ask for it over the phone then you won't get it (bread, butter, condiments, celery for your wings etc.). And how do I know if you will tip me? trust me, we remember you. Waitresses only remember 3 types of people, those who are very nice, pleasant and fun, those who are ignorant, and those who don't tip. So if you are a non tipper, the next time you order a to go and you have to sit and wait 15 minutes after you get there, don't complain. Or when you are half way home and see that your marsala sauce is dripping on your new floor mats then maybe you can consider tipping the person working at the car detail shop. Waitresses will treat a to go customer the same way they treat an inhouse customer. It is up to you to decide what kind of service you want the next time you order food to go by what you choose to tip.
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2-08-2010 @5:37PM unorthodoxic said... Restauants do not add tips to their prices because that would hurt business. Wait staff and bar tenders are underpaid, and the customer is expected to rectify the industry's unconscionable wages. When I go to a clothing store and the sales person takes extra time assisting me to find the correct size, color, or style, I do not tip. When I go to the grocery store and the clerk rings up my purchases, I do not tip. I do tip a person who carries my bags to my car since I see that as a service outside of the expected duties of a store employee. The food and hospitality industry cannot operate without staff. If the staff would stand up and walk out over wages, wages would go up. By the way, I would be happy to be taxed on 8% of my income rather than what is taxed now.
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2-08-2010 @10:13PM Sharon said... Waitresses aren't taxed on 8% of their income, they are taxed on 8% of their sales. That's a huge difference. Where I work we are taxed on 10% of our sales. So if a to go order is $100, I pay taxes on $10. And we are taxed the same percentage as you are. We are just taxed on money that we may or may not have made. We aren't asking for a 15-20% tip on to go's. Just a couple bucks to make us feel as if we aren't paying you to wait on you. A typical waitress brings home about $1 per hour after taxes in her paycheck. So yes, we are hammered with taxes just as you are.