Takeout Tipping Reconsideration
 

A discussion on takeout tipping came up on a past pizza thread—I, and I believe a few others, took exception to Elvio's and other takeout places prompting for tips.

Here's my current question, though, since I know there are a few restaurant owners here: a former student of mine explained that "regular" servers are sometimes assigned to takeout but that their pay structure isn't changed, so they still rely on tips.

Can anyone speak to this and if it's in the majority of situations or how someone might decide both whether or not to tip and how much to?

I usually throw a buck or two in the jar, but if the system above applies, I've been under-tipping.

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I tip about 15% for takeout in recognition that the waitstaff relies on tips and has been adversely impacted by the pandemic.

tipping
 

Now is not the time to be parsimonious. 20% on all takeout. Can pare that back to 10% when this nonsense is over but if we want our fav restaurants to be afloat through this we must support them.

Tipping for takeout is greatly appreciated. Servers doing take out are also serving tables so they have to break away from people they are waiting on in house.
Even though many restaurants are back to 100% seating business has not bounced back to that level yet.

Well said. We don't dine out and only do take out usually once a week. So if you can it's even more important to be generous. What's a few extra bucks?

I hope business returns to a more normal pace for you soon.


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Absolutely, the full 20% or more for today's servers no matter at tableside or counter.

My daughter was a waitress here at a popular summer establishment (beach bar) for her her 3 summers during college. She did mention on more than one occasion that if she was assigned take-out duty, the tips were minimal, and there was no adjustment to her hourly pay, so as a result, she, (and her coworkers), hated being assigned to take out.

I will say that her 3 summers of being a server certainly changed my view on tipping. The job was physically taxing...on your feet all day and hustling back and forth. Being a beach bar, she received more than her share of suggestive comments from boozed-up guys old enough to be her father, (gross), and the surly customers who would complain just to get something for nothing. Fortunately for her, this was just a summer job, but during her 3 years, she did work with some middle-aged servers, (men and women), whose full-time job was being a server...summers on the lake and winters in a warmer climate. They needed that tip money to pay the rent.

Fast forward to today....add in the devastation that Corona has caused the restaurant business and its employees--coupled with the characteristics of the job I mentioned above--and I have no problem tipping 20% or more for take-out, dine-in, you name it.

I agree...this is not the time to be a cheapskate...these people have bills to pay, and it’s been a rough road for them these past months. Slip in a few extra bucks...go ahead...it will make you feel better, and it will be appreciated.....that’s a guarantee !

Money is like manure....it only works if you spread it around.

As a practice I have always tipped the takeout servers knowing that they’re paid the same hourly rate as the regular servers and not making as much tips I’ve always given them more then the table servers. In these days I will tip as high as 30 to 35%


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It's less about being a cheapskate and more about where to put my money and knowing where it goes. Every four or so outings with 20% tips could be another whole meal to support the/another restaurant. My income is not infinite.

That being said, I really didn't know that takeout people could be servers not being compensated differently, and I will be tipping differently going forward.

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I'm at a minimum of 20% now, often much more--we've got to keep these folks employed

It's not just the servers. The overhead is the same if you are at 100" capacity or six tables outside, if it isn't raining. Holidays are coming. Buy some gift certificates and give them to clients and friends. Owners: make it easy for your out of state summer customers and sell gift certificates on your website.

These establishments really need our support! Here’s a little story about the generosity we experienced last winter at the V.K., right after the discovery of our flooded house: There was a very pleasant and efficient server there by the name of Samantha, who probably wondered why we were there so often, so we regaled her with our tale of woe, ate our meal, and patiently waited for our check. When we finally asked for it, she replied that it was already taken care of! Honestly, we were moved beyond words at her generosity and kindness....and of course we couldn’t let her be on the hook for that...but it just showed that there really are some very good people out there. This young lady has since moved home to Wisconsin or Minnesota, but she’s a real gem, and we’ll never forget her.

That is pretty kind and generous. I have eaten at the Village Kitchen many times and the whole team there seems like a big family. They all have a great attitude and give the place a nice atmosphere. It helps that he meals are good too!

Be Generous
 

We have been tipping a minimum of 20% for takeout and 30-40% for seated dining. The restaurants and servers need all the help they can get right now.

Dan

I have tipped 20% for as long as I can remember. In addition I always do extra when a server has been exemplary. My minimum tip is $5.00, so if I get a cup of coffee it is $5.00.
We have not been eating out as my wife doesn't want this old broken body in harms way. Which means that when we do start dining out again, my tipping will increase. Wish I was able to do so today.
Actually recently I bought a dozen doughnuts and forgot to tip, which means the next time I go a $5.00 tip doubled will be in order. The doughnuts are $10.99.

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I am a retired workaholic and continuing aquaholic

Yes, to all you say.

Thing is, for me, I have always been under the impression that tips got shared among the staff working the same duty shift I haven't done much take out, but I have tipped at least 30% when I did.

I'll still tip the same, but does the individual server claim the whole tip? Some of the places I've gone to have had rather full parking lots (hopefully with heavy tippers).

Winter will, of course, slow things down for these workers- unfortunatley.

Why not ask where the tip goes?
 

This thread has made me wonder why I never ask where the tip goes. I used to be a waiter many years ago. I knew how it worked then. Don't know much about take-out. I guess I'd like to know that the money is being spread around. That's how we used to do it. Be sad if it doesn't make it to the kitchen staff.

The Kitchen staff may be on a different salary structure than the waiter / waitresses. I think they may have to be...may SamIam an tell us.

Dan

Don't think many restaurants pool tips any more.
Kitchen crew gets way higher hourly rate than servers because servers get to keep their own tips while the kitchen is not tipped
When a server has to take time on the phone and then service a take out order he or she is taking time away from in house guests and deserves to be tipped accordingly.
Can't tell you how much we appreciate people like Joey that tip generously

I've been tipping about 10% at expensive places for takeout (like Hart's Turkey Farm). And probably well above 20% if it's an ice cream cone or something. We religiously tip 20% for table service but that seems a bit much for walking in and picking up the bag. We were originally still doing 20% for take out. We all have to adjust and if help isn't getting paid appropriately it's the restaurants problem, not mine. So I think 10% is fair. Maybe 15%, but definitely not 20%. I never tipped the grocery store person that bags my stuff.

BTW, if I use cash, I DON'T want any change back and some tips have been $7.00 on a $3.00 cone.

I've trying hard to remember to only use a credit card. Money was filthy before COVID.

Except that this is a crisis and the restaurant cannot possibly adjust while its dining room is closed or reduced. They need us to pay more than the "fair" amount right now