re: Did I Undertip the Pizza Man? I Guess Times Have Changed

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The chef is doing 90% of the work.

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From my experience, that’s not remotely true. The meal prep takes around 10-12 minutes. Plating, “presenting it” and making sure it has all required sauces, side salads, and other condiments takes about 3-5 minutes. When you’re dining in - that work is being done by someone in the kitchen “on the line” being paid hourly and given a “tip share” at the end of the night by the servers. When you’re taking it to-go, that work is being done by someone most likely making a server wage. The chef is salaried.

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The chef is doing 90% of the work. Why shouldn't I tip them instead of the person who does 2 minutes (being generous) of work?

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Based on the voting ratio of this post, it’s alarming that many people think this is how it works. I worked my way through the restaurant industry in college - ranging from Applebee’s, to a sports bar, to supervising a high dollar steak house, and that wasn’t true for any of them.