Proper tip for carry-out

When one orders carry-out, what is the proper tip percentage?

Thanks!
Rebecca

You are supposed to tip for carry-out???

[Robin Garr]

When one orders carry-out, what is the proper tip percentage?

This is a tough call, Rebecca. But for a local independent restaurant where the server has to pack and mark and hold your dinner for you, I'd certainly tip something.

And knowing what I do about the way servers work their butts off for very little wage and are stuck under a system (in the US) that's far from fair, I tend to err on the side of being generous. On an inexpensive takeout, I'd just tip a few bucks and not worry about the percentage, and even on a more pricey takeout I'd feel uncomfortable about tipping less than 15 percent.

This generally doesn't apply to corporate fast food ... if you tipped at McDonald's, they wouldn't know what to do with it. But I'll occasionally slip the folks behind the counter at Slugger Field a couple of bucks if they've done something nice.

Again, my rule is simple: You're able to afford to eat out and enjoy something nice. The person serving you probably can't eat at his or her own restaurant on his own dime. It doesn't hurt to be generous, and it probably builds you a little karma.

I concur Robin,

There are so many times that folks don't leave a tip for carry out, even a small gesture is welcomed.

Bingo Robin. Word for word.

On a side note if there is a fast food honey serving, or it looks like a newbie is having a rough day. leave them a buck and a quarter and say Get a coke for break time. Remember this gesture as you return to you car with the wrong order.

Thanks, Robin. I've always wondered what was proper.
Rebecca

[Robin Garr]

Thanks, Robin. I've always wondered what was proper.

Just to reassure you, Rebecca, I don't think "proper" is the word in the sense that failing to tip on carry-out is a social <i>faux pas</i>. Frankly, a lot of people don't do it. But I'll stand on my personal opinion that most servers work really hard to make our meal pleasant, they're usually under-paid and under-appreciated, and as "foodies," when we can make small efforts to express our thanks, we probably ought to do it.

I think it depends. If it is a place that has a carry out business, then something small is ok. Afterall, you are not getting any service, and carry out is what they do. e.g.: if I pick up a pizza at Boombozz to take home, I usually tip a buck or so. Those type of places are really more like a retail operation. But, if I go to a restaurant that does primarily a sit-down business and get food to go, like at August Moon, I will tip an amount that is reflective of the effort it took them to package it all up for me. This would be less than the amount I would tip a server to full service during an entire meal in the restaurant, which is a lot more work than packing a to-go order.

Robin et al,

Thanks for the insights. I will admit that I have never tipped for carry-out - my expectation was that tips were for table service and waiting on you. Always tip for delivery service. You've made me see things from a different perspective. I still think a largely carry-out place (like Cutting Board when it was open) who uses counter help, not waitstaff for taking/filling carry-out orders is a different case.

Thanks for the "learnings" - I have a different perspective now.

Deb

Our staff gets tips from carry out guests, not a lot, but they do appear.
I can tell you that the staff at Meridian goes out of their way to stay on the kitchen to let them know about the arrival of the person who ordered, and the ticket time to those who are waiting in-house. They will open the finished order to make sure it is all there and correct etc. all while waiting on their tables. They are essentially doing their job..... but they make the concious effort to go the extra mile. (almost to a fault) It is very rare that we have folks come back or call because there order was incorrect.

If I go to places like say..... Salsarita's, Greater's etc. I will throw my change or more in the cup. Probably because it is there, but, also because I feel that there is a value in the person behind the counter who is SERVING me!

I have had the same question myself, and feel that the responses here are appropriate. Here is a link to an old thread on the topic: http://www.myspeakerscorner.com/forum/i ... mid=452627

Well, I for one would love to start a new trend of tipping for carry out!

However, you should forget the server and go straight to the kitchen guys and give them a little something.

As a back of the house person, you really don't understand what a pain it the A.. it is to put out a TO-GO order. Even though most of you probably think it's "No big deal to put my food in a box"

Envaribly, the order will come in the middle of a rush and instead of plateing it up, and presenting it the best you can, it upsets the normal flow of things.

Most of the time, some kitchen person will have to dig around for TO-GO boxes(and bags,napkins,plastic flatware,wrap bread up and find the little cups and lids for salad dressing).

I also dislike the fact that some food just doesn't travel well and that people will order it anyway(Fried Calimari 20 minutes old in a plastic box just screams "Delicious")

Why you would tip a server for handing you a bag, when 99% of the time some poor bastard in the kitchen(who cooked your food) and had to go way out of their way to put your order together, is the one who really did all the work?!

[Robin Garr]

Why you would tip a server for handing you a bag, when 99% of the time some poor bastard in the kitchen(who cooked your food) and had to go way out of their way to put your order together, is the one who really did all the work?!

Well ranted, Dan! One important question, though: When I advised tipping properly on carryout, I just assumed that the server would tip out the people involved in the process. Not so?

Robin et al,

Thanks for the insights. I will admit that I have never tipped for carry-out - my expectation was that tips were for table service and waiting on you. Always tip for delivery service. You've made me see things from a different perspective. I still think a largely carry-out place (like Cutting Board when it was open) who uses counter help, not waitstaff for taking/filling carry-out orders is a different case.

Thanks for the "learnings" - I have a different perspective now.

Deb

Just be careful.

Some delivery places are now adding $1.50 in delivery charges on to the grand total. I'd have no problem with it if they were upfront about it, but the fact that they are doing in on the down-low, so to speak, really urks me.

When I advised tipping properly on carryout, I just assumed that the server would tip out the people involved in the process. Not so?

That rarely happens. Most servers(and once again I have a lot of experience with this)would never even consider giving the back of the house anything. However, there are the rare exceptions. For example, they will do other things like buy the cooks a round of drinks after the shift is over.

Heck, I should start another thread on the subject of "Servers vs. Chefs" and the constant battles between front and back of the house.