Proper tip for carry-out

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.

I would imagine that any charge an establishment charges goes to the cast of materials, not to the staff.

I thought that the price of the food included the cost of materials? If you eat in, it's the cost of the plates and glasses and someone to wash them. if it's carry-out, it's the cost of the styrofoam.

I would still bet neither the servers or the kithchen staff see any part of the $1.50.

Oh, I totally agree with that, just saying that it's disingenuous to claim an added cost for a to-go order.

Oh, I totally agree with that, just saying that it's disingenuous to claim an added cost for a to-go order.

Which is what El Mundo does.

This is a Pizza delivery joint I'm talking about.

No dine in, you can come pick it up, or have it delivered. I'd have no problem with it if they were upfront about it when you placed your order, such as the person answering the phone telling saying "we have a $1.50 delivery charge." It's not the amount, a $1.50 isn't a big deal. It's the fact that they sneak it in to the total amount.

I'm guessing they're adding it on to try to make up for people who are crappy tippers, which my hubby and I are not. Like I said, it's not the money, it's the principal.

This is a Pizza delivery joint I'm talking about.

No dine in, you can come pick it up, or have it delivered. I'd have no problem with it if they were upfront about it when you placed your order, such as the person answering the phone telling saying "we have a $1.50 delivery charge." It's not the amount, a $1.50 isn't a big deal. It's the fact that they sneak it in to the total amount.

I'm guessing they're adding it on to try to make up for people who are crappy tippers, which my hubby and I are not. Like I said, it's not the money, it's the principal.

I thought that the price of the food included the cost of materials? If you eat in, it's the cost of the plates and glasses and someone to wash them. if it's carry-out, it's the cost of the styrofoam.

Ron,
The cost to a restaurant of both options is not the same. In-house eating doesn't cost extra- that's part of the plan and dishwashers are already there. Consumables do cost extra, particularly the nice ones/microwavable ones from "more progressive" restaurants. We paid .$35 - $.50 each for our reusable microwave safe containers and sauce cups. But the real cost is in the additional prep/organizational time as previously mentioned.

With that said, I don't think it's a good customer service model to charge extra for carry-out. And I don't agree with a charge if you not are told up-front.

Deb

[Robin Garr]

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

Heh! Could be a great thread, if enough people were willing to post.

Ack, I apologize for the double post. Apparently, my computer had the hiccups yesterday.

It was Papa John's, for anyone wondering.

I thought that the price of the food included the cost of materials? If you eat in, it's the cost of the plates and glasses and someone to wash them. if it's carry-out, it's the cost of the styrofoam.

Ron,
The cost to a restaurant of both options is not the same. In-house eating doesn't cost extra- that's part of the plan and dishwashers are already there. Consumables do cost extra, particularly the nice ones/microwavable ones from "more progressive" restaurants. We paid .$35 - $.50 each for our reusable microwave safe containers and sauce cups. But the real cost is in the additional prep/organizational time as previously mentioned.

With that said, I don't think it's a good customer service model to charge extra for carry-out. And I don't agree with a charge if you not are told up-front.

Deb

when I was in the business we included the cost of to-go containers just as we did wine glasses, linen supply, and the candles for the tables.

It takes far less time and work to pack up a meal to go, than it does to wait on a table that dines in the restaurant.

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

I've grown weary of this whole back of house versus front of house issue. If chefs/cooks/etc.. want to make tips, they should become servers or bartenders and take the chance of walking out being paid $2.13 an hour for their shift. If servers/bartenders want to tell the cooks how the menu should be or allow special orders without asking the kitchen, etc... they should get a job in the kitchen. It doesn't have to be a constant battle, and I absolutely detest when a FOH manager or a kitchen manager seem to be the ones advocating the tensions.

There are good and bad points to both sides of it. There certainly doesn't have to be an ongoing riff between the two if both are expected to act respectful of one another at all times. I know several servers that often tip the kitchen out after an evening of excellent food coming out of the kitchen consistently. I also know several chefs who go out of their way to teach servers about food and flavor pairing, etc...

A restaurant runs so much more smoothly and efficiently when the FOH and BOH can work together and appreciate and respect each other. I, for one, am tired of hearing complaining from both sides. This is the nature of the business. If you don't love food AND love ensuring your guests have the best possible experience, then you shouldn't be in this business period-in the FOH or BOH.

(Ps.....this isn't an attack on your statement, Dan. Your statement just brought the subject up!)

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

I've grown weary of this whole back of house versus front of house issue. If chefs/cooks/etc.. want to make tips, they should become servers or bartenders and take the chance of walking out being paid $2.13 an hour for their shift. If servers/bartenders want to tell the cooks how the menu should be or allow special orders without asking the kitchen, etc... they should get a job in the kitchen. It doesn't have to be a constant battle, and I absolutely detest when a FOH manager or a kitchen manager seem to be the ones advocating the tensions.

There are good and bad points to both sides of it. There certainly doesn't have to be an ongoing riff between the two if both are expected to act respectful of one another at all times. I know several servers that often tip the kitchen out after an evening of excellent food coming out of the kitchen consistently. I also know several chefs who go out of their way to teach servers about food and flavor pairing, etc...

A restaurant runs so much more smoothly and efficiently when the FOH and BOH can work together and appreciate and respect each other. I, for one, am tired of hearing complaining from both sides. This is the nature of the business. If you don't love food AND love ensuring your guests have the best possible experience, then you shouldn't be in this business period-in the FOH or BOH.

(Ps.....this isn't an attack on your statement, Dan. Your statement just brought the subject up!)

amen sister.

A restaurant runs so much more smoothly and efficiently when the FOH and BOH can work together and appreciate and respect each other.

I have to agree with you 100%. But in my experience this is the rare exception rather than the rule at most places.

I think it would be good to"air out" some of these differences between F and BOH in a forum like this.

Having been on both sides of the issue myself, I think it would make a great topic.It also gives other Fourmities(who may not work in the "bizz") and readers an idea of just how hard our business really is and the great lengths we go to keep our customers happy, even though there may be some internal strife involved.

By no means am I encouraging name-calling and finger pointing, but what I feel what leads to alot of aforementioned "tension" in restaurants is a lack of communication from both sides and I felt this would be a great way to get some issues out there.

By no means am I encouraging name-calling and finger pointing, but what I feel what leads to alot of aforementioned "tension" in restaurants is a lack of communication from both sides and I felt this would be a great way to get some issues out there.

I agree with you 100%