Can't Find Awesome HIT's? 11/07 Sailing Away Saturday

I had to take a qual test for venues. It was at least 2 weeks ago. There wasn't a lot of fanfare about it. I just requested the qual and got redirected to the test. Simple stuff.

 

My guess would be the gratuity is for the person who prepares the to go order for you to pick up. Most restaurants have someone dedicated to putting everything together, getting the condiments, napkins, utensils, and everything in order and ready to go. The fact that they charge you automatically, they charge you so much, and that they do it without telling you is ridiculous, though.

 

Take it from, someone who has worked in the food and bev industry for close to 15 years, the driver never gets any part of the delivery fee. The franchise is just soliciting more money for your order. My best ananlogy would be the fee increase for requestors on Mturk.

 

I really don't think that should be tipped the same exact as a server who is coming to your table several times to make sure you are happy. 18% to toss your stuff in a bag?

 

Hell no, I would be livid about this. It's one thing if you know they are going to add x-amount before running the card, but to charge it after the fact without you acknowledging it? I would call corporate or at least the local management about this, and I am normally pretty go-with-the-flow as a customer.

 

That's why I said it's ridiculous. I can see maybe 10%, if it's a large order. But if it's one meal, even 10% is too large. They shouldn't be tacking it on automatically, and they certainly should be informing her that they're doing it.

 

There is probably a notice about the gratuity on the website or on the to go menu. By law there should be. Our POTUS changed a lot of things about the tipping policies and structures during his administration. Most of his amendments were actually detrimental to the welfare of servers. Thanks Obama.

 

When my team at work hits their efficiency targets for the week, I order food for them. It's usually a $200-$300 order that take a lot of time to prepare and put together. For that, I usually tip 10-12%. If I was ordering one meal for myself, I'd probably toss in a buck. For meals for the family, probably 5%.

 

Sitting down at a restaurant, though...20% every time. Even with crappy service. As someone who waited tables for 6 years, I can't bring myself to leave a bad tip.

 

Chili's has the best chips and salsa. mmm

 

I've never tipped on pick up order. I always tip well at restaurants and for delivery, but if I'm picking it up I'm definitely not tipping.

 

The system is flawed, though. Either servers should be paid a regular wage without tips, or tips should be based on something other than percentage of bill. It sucks that a server working at Outback makes more money serving the same amount of tables as someone who works at Denny's, just because the food costs more. They're doing the same work.

 

Never had it, when are we going? I'm not working on anything right now so I'm free.

 

Oh I totally agree with this. It's always annoyed me that the amount of the food should mean the person gets more automatically. I have sat longer and had more service from some of the cheaper restaurants than at the more expensive ones. But yet those servers got more.

 

chips and salsa sounds so good right now.

 

the closest thing I've heard like this is a club that had a $40 drink minimum, and automatically added 20% gratuity on the card. Or the party of 5,6+ more [I[sitting down[/I] at a place. But 18% not up front on take-out seems class-action worthy!

 

Where are you anyway?

 

I don't like when people don't tip waitresses at Buffets. Those servers usually handle more tables during their shift and deal with more dishes and they have to run back and forth more. Some people think if they don't bring you a plate of food they don't deserve to get paid.

 

I agree with that, doesn't seem fair. In fact, I think a lot of times the workers at cheaper joints probably do more work than someone at a nicer place.

I generally stick with the 20% rule. And if I'm a regular at a place, and consistently get well taken care of that can go even higher.
I have never been a server or bartender, and never want to be. That's why I have utmost respect for those that do and do it well.

 

That's your payback for making me sing Jessie.