feel like I’m encounterimg tip requests with increasing frequency, but not jazzed about the prospect of adding a 20% charge at every point of sale.
feel like I’m encounterimg tip requests with increasing frequency, but not jazzed about the prospect of adding a 20% charge at every point of sale.
My tipping procedures are very typical of the US, if you’re blessed to not be from this accursed country they might seem strange, but I think the numbers I give are fairly normal. That said, I don’t order food much, so it’s possible I’m off base.
As for my reasoning:
(1) Working as a server is a lot more than just carrying a tray one time.
(2) I live in a fairly urban area, anywhere I order from is at most a ten minutes drive.
(3) Food delivery tends be more expensive at base cost, so the percent is off an already higher value.
(4) If there’s bad weather or awful traffic (hence increasing driving time), I do double or triple the tip.
Thank you for your response.
(1) Working as a server doesn’t require you to pay for special insurance, working as a server doesn’t require replacing tires, and brake pads, and windshield wiper blades, and regular oil changes, and not killing random people by accident.
(2) A ten minute drive can result in serious injury or death. Walking through a restaurant carries significantly lower risks.
(3) More expensive? So what? 10% of $50 delivery price instead of 20% of $30 dine-in is what? $5 tip compared to $6 tip, does that seem right?
(4) Traffic is always awful.
Always tip your driving waiter more than your foot-traffic waiter.
For most servers (and most jobs) all of these things are required, just less, since the only way to get to work for most people is to drive