Take-Out: When to Tip and How Much

July 1, 2008 at 12:46 pm 7 comments

Calling a restaurant on the way home to order take-out is as American as Benihana, Sbarro, and El Chico’s. But these days how do you know when it is appropriate to tip and how much?  I think I can clear it up fairly quickly.

When to tip?

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Entry filed under: Restaurant Stuff. Tags: , , , , , , , , , , , , , , , , , , , , .

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7 Comments

  • […] Take-Out: When To Tip And How Much – Wannabe TV Chef […]

  • 2. Kimberly  |  August 10, 2008 at 12:03 am

    take out DOES NOT make minimum wage! We make the exact same amount as servers! it was 2.13 in 2005 but now is still only a mere 3.77! We do way more than meets the eye. While servers have an average of 3 tables at a time. we have anywhere from 10-30 orders at a time. We have to prepare all of these orders while taking more calls and taking care of the people waiting. it is not the 90’s anymore. 20% is always standard.

  • 3. wannabetvchef  |  August 10, 2008 at 1:57 pm

    Kimberly,
    In situations like the one you describe you are absolutely right. If the restaurant is not paying a fair wage then the tip should be 20%. On your own part, you should be checking the wage laws in your state, most likely your employer is not abiding by them. Take-out is not one of the positions exempted from the minimum wage laws. If you ever have to exit the building to take care of a customer then they are required to pay you minimum wage. If you find that your employer is using a loop hole in the law or just flat out breaking it then you need to find another job. Sadly, your employer is either unethical or criminal, I would suggest going somewhere else for employment.

  • 4. simetra  |  September 11, 2008 at 3:59 pm

    Sometimes there is NO take out specialist….most of the restaurants I’ve worked in had the servers or bartender handling carry out orders, and on some nights there’d be more food going out than eaten in. Also in some cases, servers will end up being forced to neglect thier tipping patrons @ tables in order to get that non-tipping, to-go customer out the door! Just my experience 🙂

  • 5. Edible TV - » Bittman Gets Obssesed  |  March 5, 2009 at 9:50 am

    […] that not only is this do-it-yourself stir-fry much tastier than anything you can get through take-out, but it is also […]

  • 6. Well Fed Network - » Bittman Gets Obssesed  |  March 5, 2009 at 10:18 am

    […] that not only is this do-it-yourself stir-fry much tastier than anything you can get through take-out, but it is also […]

  • 7. Bittman Gets Obssesed « Wannabe TV Chef - Blog  |  March 6, 2009 at 10:09 am

    […] that not only is this do-it-yourself stir-fry much tastier than anything you can get through take-out but it is also […]


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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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