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re: Did I Undertip the Pizza Man? I Guess Times Have Changed
Posted on 3/4/21 at 9:48 am to Comic_Tiger
Posted on 3/4/21 at 9:48 am to Comic_Tiger
quote:
Get over yourself if you think otherwise.
FWIW, I worked the takeout/bar half my nights for 4 years and never have I seen a single coworker complain about a tip received on takeout. If they get $0 on a $300 order, yeah they’ll make a comment in the back. But otherwise, most takeout people get $0 on easily 50% of their orders. It’s a non event.
The idea in these threads that workers are collectively stomping around over your tips is so off base.
If anything, it’s we the other customers making comments and judging. Not the kid serving you.
0
Posted on 3/4/21 at 9:59 am to nikki6
quote:
My niece works at Starbucks... She makes about $11 an hour. She is mad at me now b/c I no longer tip baristas. Most make well above minimum wage... Why should I tip you for doing your job?
I haven't been to Starbucks in ages, but last I recall you can't tip on a CC anyway. Can't really be mad people don't tip when the vast majority of people do not use cash.
Posted on 3/4/21 at 10:04 am to fallguy_1978
Yeah but that shite can vary a lot sometimes. There are nights where you make bank and there are nights where you don't make shite. Worst nights are the super busy nights where everyone is an a-hole at tipping
Posted on 3/4/21 at 10:06 am to Womski
Usually 15-20%. But I also don't bother with delivery unless it's a bigger order.
Posted on 3/4/21 at 10:09 am to nikki6
quote:
My niece works at Starbucks... She makes about $11 an hour. She is mad at me now b/c I no longer tip baristas. Most make well above minimum wage... Why should I tip you for doing your job?
I consider myself a pretty generous tipper at restaurants, but I've never tipped a barista before in my life.
I'm sorry if they think prepping a cafe americano is hard work, but I already overpaid for the coffee.
Posted on 3/4/21 at 10:11 am to Tuscaloosa
quote:
they’re tasked with putting together the order, verifying it’s correct, making any side salads, gathering condiments, bagging it, etc.
Yet always leave something out.
Posted on 3/4/21 at 10:11 am to Comic_Tiger
quote:
As part of their daily prep, they are making condiments (honey mustard to guacamole) and dressings and then placing those in individual serving containers. They pre-make salads (after washing and cutting it up). They even stage to-go containers.
You understand there are restaurants where servers do this?
Posted on 3/4/21 at 10:14 am to Womski
my onthegodelivery app always wants to auto add 15% tip on top the delivery fee.... if it's a big order from a nice place it's damn near $10 tip...frick that! I always round that shite down to $5. Ordering more or more expensive food does not require additional skill on your part.
Posted on 3/4/21 at 10:16 am to wadewilson
quote:
You understand there are restaurants where servers do this?
Yeah, there's no one size fits all.
Superior Highland, for example, runs a ridiculously tight ship. Every person in there is tasked with their own thing. People who just bus tables. People who just bring water and chips. There's a stand strictly for to-go phone calls, someone on pickup duty, and someone handling the food. A bartender, for example, doesn't even touch the phone there.
Contrast the little mom and pop I worked in.. we didn't have a hostess, no bartender, no bus boys, and no food runners. Servers did every FOH duty on their own. We made salads, dished out soups/gumbos, heated/plated desserts, etc. The only non-server on duty was the person doing takeout orders, and that one person basically did every step of it beyond dropping the food in the fryer/on the grill.
Posted on 3/4/21 at 10:18 am to squid_hunt
quote:
You tipped at a burger joint. You're nicer than I am.
They take your order, bring your food and refill your drinks. Why wouldn’t you tip?
Posted on 3/4/21 at 12:12 pm to pankReb
quote:
like i said on the previous page...it isn't just gas. Depending on how many hours you work, you're going through brake pads every 6 months. Oil change about every month
We got paid a full minimum wage plus tips as drivers. Not the typical 2.15 or whatever a waiter makes. Plus we got a dollar for every delivery. A typical night was 30ish deliveries. With tips I was pocketing about 100-150 a night. Id say the 30 bucks more than covered gas and wear and tear. I Our delivery range really wasn't that huge and for those 30 deliveries, it was probably 10 trips. You aren't driving each delivery individually
Posted on 3/4/21 at 12:23 pm to Womski
If you don’t like what a pizza delivery driver makes, find another job.
Posted on 3/4/21 at 5:17 pm to LouisianaLady
quote:
Work all along the west and east coast. Love me a great meal. Literally never get charged gratuity
This is how we know you've never been to Per Se or French Laundry. They along with many other fine restaurants include the service charge in the prix fixe.
Posted on 3/4/21 at 5:49 pm to tigercross
quote:
French Laundry.
And talk about a tight ship! They have a person to do everything, and each does it well!
Posted on 3/4/21 at 6:43 pm to pankReb
quote:
You know how I know you're low on the IQ spectrum?
Because I'm smarter than you?
Posted on 3/4/21 at 6:44 pm to WhoDatNC
quote:
If you don’t like what a pizza delivery driver makes, find another job.
Yeah, no one's getting rich on a pizza delivery job. That's the sort of thing you do when you're trying to raise some extra cash for Christmas.
Posted on 3/4/21 at 6:55 pm to Tuscaloosa
quote:
At many restaurants, the people in charge of to-go are relying on tips just like waitresses are, and they’re tasked with putting together the order, verifying it’s correct, making any side salads, gathering condiments, bagging it, etc.
So true. They are in the table service business first and take out second, although it has temporarily changed with COVID.
I get take out sushi often. When I show up to pick up my order, there is a dedicated staff for to go orders. They are so busy they look like they are about to have a nervous breakdown. The phone is constantly ringing, and they have to manage the crowd at the front door for to go orders, and the people on the end of the other line is giving detailed instructions of the food they want.
It is not fast food. If they mess up orders routinely they get a bad reputation which is a nightmare for those types of restaurants.
I tip 10% minimum, and 20% if I arrive to a shitshow.
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