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re: Did I Undertip the Pizza Man? I Guess Times Have Changed
Posted on 3/3/21 at 9:50 pm to Tuscaloosa
Posted on 3/3/21 at 9:50 pm to Tuscaloosa
quote: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?
but tipping something should be a no brainer,
3
Posted on 3/3/21 at 9:51 pm to Tuscaloosa
quote:
minimum threshold of quality expected of someone being paid $2.13 per hour?
If they don’t make enough tips to bring their pay to at least minimum wage ($7.25) then the employer has to pay the difference to make it minimum wage
Not saying that $7.25 is grandiose pay - but I think some people think servers are only getting the $2.13
Posted on 3/3/21 at 9:51 pm to Tuscaloosa
quote:
This question isn’t specific to pizza delivery, but at restaurants - what would you consider the minimum threshold of quality expected of someone being paid $2.13 per hour?
We have a kid who works in a restaurant. She'd much rather be paid $2.13 + tips than $10-15/hr.
Posted on 3/3/21 at 9:52 pm to Womski
I put a big line through the tip spot everytime I go to pickup Chinese. Tipping requests have gotten out of hand.
Posted on 3/3/21 at 9:53 pm to Womski
I go about $2 a pizza
For restaurants most of the time I double the tax and round it up to the next dollar.
For restaurants most of the time I double the tax and round it up to the next dollar.
Posted on 3/3/21 at 9:54 pm to Henry Jones Jr
quote:
The chef is doing 90% of the work.
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.
This post was edited on 3/3/21 at 9:57 pm
Posted on 3/3/21 at 9:54 pm to fallguy_1978
quote:
We have a kid who works in a restaurant. She'd much rather be paid $2.13 + tips than $10-15/hr.
Yep! The servers at the restaurant where my husband works made a lot of money this past weekend. I couldn’t believe it.
Posted on 3/3/21 at 9:55 pm to squid_hunt
quote:
How much do they want to get tipped?
That’s not really the point of the question. The statement said a tip is only given if they exceed expectations. I’m just curious what kind of expectation there is for $2.13.
Posted on 3/3/21 at 9:55 pm to Womski
I tip $20 but I realize not everyone has the resources I do
Posted on 3/3/21 at 9:57 pm to GreenRockTiger
quote:
Yep! The servers at the restaurant where my husband works made a lot of money this past weekend. I couldn’t believe it.
We’re the patrons wearing LSU t shirts and schlepping $5 margaritas?
Posted on 3/3/21 at 9:58 pm to Womski
I do:
20% on pizza delivery (usually ~$4)
10% on take out
18-25% on dine in, depending on service
20% on pizza delivery (usually ~$4)
10% on take out
18-25% on dine in, depending on service
Posted on 3/3/21 at 9:58 pm to GreenRockTiger
quote:
Yep! The servers at the restaurant where my husband works made a lot of money this past weekend. I couldn’t believe it.
She'll make $100-200+ in tips plenty of nights working 4-5 hrs on a weeknight during Covid. This is at a mid priced local restaurant. Nothing fancy.
Posted on 3/3/21 at 9:59 pm to Tuscaloosa
quote:Proving my point that a tip being expected on to go orders is ridiculous.
The chef is salaried.
This post was edited on 3/3/21 at 10:00 pm
Posted on 3/3/21 at 9:59 pm to Henry Jones Jr
I also draw a line through the tip when I pick up my pizza.
Posted on 3/3/21 at 10:00 pm to Martini
quote:
We’re the patrons wearing LSU t shirts and schlepping $5 margaritas?
noPosted on 3/3/21 at 10:01 pm to Henry Jones Jr
quote:
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?
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.
Posted on 3/3/21 at 10:02 pm to Henry Jones Jr
quote:
Proving my point that a tip being expected on to go orders is ridiculous.
The servers will make or break a restaurant. They are the face of everyone in the kitchen and the manager/owner. If they are lazy or sloppy or rude, no one is going to that restaurant. Basing their wage on tips is smart because it incentivizes them to work hard which benefits everyone.
This post was edited on 3/3/21 at 10:03 pm
Posted on 3/3/21 at 10:02 pm to Henry Jones Jr
quote:
Proving my point that a tip being expected on to go orders is ridiculous.
I’m not sure I’m following the logic. Someone other than the chef is working on that order. The chef is spending 50-60% of the total time on that order in most cases. The rest is being done by someone providing a service to you.
This post was edited on 3/3/21 at 10:05 pm
Posted on 3/3/21 at 10:04 pm to Tuscaloosa
quote:
“tip share”
This depends on the restaurant - and most I’m familiar with do not tip share with the back of house.
The meals take longer than fifteen minutes if it’s cook to order.
This post was edited on 3/3/21 at 10:08 pm
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