<p>I tip because I have to, otherwise some of those people in the hospitality business wouldn’t get paid. I resent the fact that I have to tip. I really think employers should just pay those employees a fair wage, as part of doing business, instead of depending on tips. We all tip 15-20%, so why not just charge customers that amount and forget about tipping is tied to quality of service. </p>
<p>You (employer) should use pay and other various incentives to manager your employees. Stop putting employee management onto your customers. When I go out to eat, I just want to have a good experience, I don’t want to worry about if your employee is doing a good job.</p>
<p>Coincidentally, from an article in Slate today about a restaurant that eliminated tipping, and imposed an 18 percent service charge–slightly below their average tip–which was shared by all staff: “When we switched from tipping to a service charge, our food improved, probably because our cooks were being paid more and didn’t feel taken for granted. In turn, business improved, and within a couple of months, our server team was making more money than it had under the tipped system. The quality of our service also improved. In my observation, however, that wasn’t mainly because the servers were making more money (although that helped, too). Instead, our service improved principally because eliminating tips makes it easier to provide good service.”</p>
<p>Not politics but economics, mod. I recently read about a fast-food restaurant in Detroit, Moo Cluck Moo, that pays $12/hour with benefits–above the minimum wage. It’s profitable, planning to expand. The owners feel the workers are motivated to be efficient. </p>
<p>Similarly, Costco, which pays well above minimum with benefits, outperforms Walmart’s Sam’s Club, which doesn’t, in both profitabilty and stock performance. It’s prices are competitive. Again, happy workers are efficient workers.</p>
<p>Wow, I’m shocked by how many people don’t tip for pick ups. I guess you have no relatives in the restaurant business? At most, both independent and chains, save for the very high end ones, minimum wage or BELOW is the NORM. In some states, restaurants are exempt from paying minimum, and some places pay only a few dollars and hour.Not only that, but most keep workers to PT hours only so that they don’t need to pay benefits. No overtime, no vacation, no sick days, and certainly no medical coverage. It gets worse. If business is slow that day, people are sent home, even if they are scheduled. And ALL of the front of house people share the tips. So that dollar or two you slip to the hostess gets split many ways.</p>
<p>Hostesses or the front desk people do NOT make “good money”, nor do carside people. By not tipping them, not only do you take money out of THEIR pockets but from the pockets of the people who cooked and packaged your food. Wow. I thought more people understood this.</p>
<p>My D works for a popular chain, and she does love the job. She’s good at it and gets decent tips, but she has to SHARE all of it. And when she’s sick, she has to decide whether she can afford to stay home. A coworker recently ended up in the ER because he let an infection go too long because he was afraid to miss work. </p>
<p>Sure, the high-end places pay well and certainly trained chefs and house managers make a good living. But not places that offer take-out.</p>
<p>I’ve never tipped when picking up takeout, and it never occurred to me that I should. I do tip about 20% when food is delivered to my house. </p>
<p>Has anyone noticed that tips have escalated? 20% is now the norm at restaurants, up from 15%. In taxis that have a credit card system, the suggested tips start at 20%.</p>
<p>And this one always puzzles me: when room service meals are delivered in a hotel, there is almost always a service charge and an automatic gratuity, usually 18%. But there is also a line on the credit card form for a tip. I usually say, when signing the form, “The tip is already included, right?” Most times, the server says, “Right.” The last time, the server said, “Well, they include a small tip…” making it clear that an additional tip was expected. (I did not add another tip.)</p>
<p>I always tip for take out at normal “sit down” restaurant.Since I worked in restaurants and know that both servers and hostesses take a time away from their tables , I do tip. Usually around 10% . Putting together a take out order is generally a real pain during the busy dinner hour.</p>
<p>I tip 10% for takeout as a rule. 20% for table service or delivery unless the service is not up to standard. 15% if the server could have been more attentive. 10% if the service was borderline acceptable. Anything less than that, and I’ll speak to a manager or leave, if my food has not yet been served. I’ve only done that one time, and I spoke to the manager on the way out.</p>
<p>The only take out we get is pizza, where the people taking the orders and fetching the pizza are also the waitresses. I always tip 10% for pick up.</p>
So? Lots of people make minimum or close to minimum wage in service jobs–the woman who brings me ten pairs of shoes to try on at the department store, the Staples clerk who insists on taking me to the correct aisle when I’m looking for an item instead of just pointing, the guy who fills my gas tank in the pouring rain, the Walmart staffers who are part-timers so Walmart can avoid giving them benefits. We don’t tip any of these people. Waitstaff have always been a special case, with the understanding that they make a trivial hourly wage and that the tip is the way they are paid. A lot of people have crappy, poorly paid jobs with few or no benefits, but unless workers fall into that one exception–waiters–it’s not my role to supplement their income, whether they work in a restaurant or anywhere else. As far as the tip jars in Dunkin Donuts or anywhere else, I ignore them. The guy who pours me coffee is isn’t doing any more for me than the bank teller who cashes my check–so why does he deserve a tip? It’s ridiculous.</p>
<p>I tip my change at Starbucks, but keep all the quarters. It’s not much. Mostly I just don’t like drowning in pennies, nickels and dimes.</p>
<p>I don’t usually tip if I go to pick up an order, but I usually do at the pizza place because they have a tip jar right there, but I always tip pretty generously if they bring it to my door and of course I tip for a sit down meal.</p>
<p>I tip the same for takeout as I do if I sit down & eat, because I don’t get takeout from anywhere that I don’t occasionally * dine in *, & I think it makes for better service not to mention it makes me feel like I’m doing my part to keep desirable places in the neighborhood.</p>
<p>I tip about 10 percent. The servers who take the order and prepare the takeout order are usually the same waiters or bar staff that serve inside the restaurant, so they do depend on tips as wages. They took time out to prepare the order, so I feel they should get some tip for their time and effort.</p>
<p>I tip about 5%-10% depending on the time (busy time/weekend/etc.) I am a hostess so I see first-hand how it affects the restaurant. </p>
<p>Most of our calls are during very busy times (obviously, dinner time) and on top of being on a wait most of the time (all tables are full), the servers and hostpeople are running around taking orders. The cooks in the back are cooking for a full house plus more. </p>
<p>I take the phone orders and take away orders for people (and sometimes table’s orders), and very seldom do I get tipped. I don’t care since I make an hourly wage (hostesses do not get shared tips w/ bussers + servers) but people don’t understand how a few minutes of taking an order can affect the other patrons waiting, or how long the line at the podium will expand massively. It kind of sucks, but we do not do as much work as servers so that’s why I tip a little. A little goes a long way! Personally, I get very happy with even a $2 tip!</p>
<p>I tip but not much (so not sure what camp my answer is in) – whatever I have in singles on me which is usually $2-4. This person greeted me, found my order, carried it over to me, held the door for me to walk through with my stack of pizzas or whatever.</p>
<p>Now if they actually brought it out to my car, I’d tip more! I don’t think anyone does that where we live.</p>
<p>I do tip when someone carries the order out to the car for me (probably around 10 percent); also when I do the carrying out if a tip jar is on the counter (a buck or two, maybe just the change). I don’t tip as much as for a sit-down meal, because the server doesn’t have to interact with me for an hour and a half. I still tip because I know the server isn’t getting paid much, and he/she still has to take the order, pack it up, get it right, and come outside in whatever weather.</p>