Tipping for take out food

Wondering how much is appropriate when food is put in your car?

How about when you go inside to pick up the food?
Another question during the pandemic , suggestions will be appreciated.

I don’t know what’s appropriate, but during the apocalypse, I tip curbside or carry out as if I am dining in.

[Robin Garr]

Same as Ray. The restaurant industry is in hell right now, and I try to tip 25 percent (or more for low-cost meals) not because of a formula but because they need it.

I'm tipping 25-30% because I'm selfish. I want my favorite places to stay open.

[Robin Garr]

Oops, to clarify on Cynthia's two-part question: Same 25% or more whether curbside or pick up inside. At this point, it isn't really about the amount of service provided, it's about supporting a troubled industry when there's a need.

The same percent tip for bringing food out to car as going in restaurant to retrieve food ?

Oops, to clarify on Cynthia's two-part question: Same 25% or more whether curbside or pick up inside. At this point, it isn't really about the amount of service provided, it's about supporting a troubled industry when there's a need.

Same here. I've also stepped up my charitable giving (side note - more in the US are giving to the arts than in most years, but in smaller amounts - support those arts organizations that can't be on stage or otherwise selling their works!).

[Robin Garr]

The same percent tip for bringing food out to car as going in restaurant to retrieve food ?

Cynthia, yes, I do. Are you thinking about the server running your food out to the car doing a little more work than the one who just hands you your food when you come in to get it? I see what you're thinking, but again, at this point I'm just not viewing a tip as compensation for the amount of work done on my behalf. I'm just trying to pour as much extra as I can afford into the restaurant community because they really need it right now.

[Robin Garr]

I'd love to hear from folks in the restaurant community about how tipping actually works in the current situation. I'm reasonably sure that the tips are pooled and shared within the constraints of the law. It's a little different from table service in which one server does the work at your table and builds a kind of relationship with you. I think. But again, I'd love to hear the inside story if anyone has it.

I've been tipping in the 40% range ever since this started, for both curbside and carryout. I want my local places to survive this and I'm doing all that I can to support them.

[Robin Garr]

By the way, I started a discussion about this in a private FB group for servers and restaurant industry folks, and the answer I'm getting is that restaurant folks are sticking together: They're voluntarily pooling tips and sharing across shifts and between FOH and BOH because everybody understands that with curbside and takeout nobody is really earning a bigger share. I can't say if that's universal, but I'm getting a lot of replies.

Sorry I can't share because it's a private group, but I'm impressed with the constant results.

By the way, I started a discussion about this in a private FB group for servers and restaurant industry folks, and the answer I'm getting is that restaurant folks are sticking together: They're voluntarily pooling tips and sharing across shifts and between FOH and BOH because everybody understands that with curbside and takeout nobody is really earning a bigger share. I can't say if that's universal, but I'm getting a lot of replies.

Sorry I can't share because it's a private group, but I'm impressed with the constant results.

I’ve been tipping about 25-30%. Not just for service but because those workers are courageous enough to show up and work. They’re risking all kinds of exposure themselves.
It’s encouraging to see what Robin posted and know that at least some people are reaching out to each other and helping/sharing.

They're voluntarily pooling tips and sharing across shifts and between FOH and BOH because everybody understands that with curbside and takeout nobody is really earning a bigger share.

I had wondered how that worked, as well--obviously if you go in to pick up carryout, there's not a specific "server" who waited on you. I've been tipping 25% on carryout.

[Robin Garr]

Glad to help, Nathaniel. Keep it up, please! Our friends in the business are going to need all the help we can bring this winter.

Yes, I tip more than ever for any service I receive, whether it's take out food or grocery delivery.