Most servers do not deal with this topic on a regular basis.  Most servers do deal with the hosts and bartenders who do though.  For those who handle to-go orders often, these are a few helpful pointers.  For those who don’t, these are a few helpful pointers for the times when you help out the people who do.

Tipping on to-go orders is something even I struggle with.  Being in the industry I usually leave twenty percent to maintain good tip karma.  I often do so begrudgingly to a bartender or hostess who acts as if I am an imposition.  Both jobs can be extremely stressful and to-go orders can make it more so.  At the same time, the amount of time they have to put into my order for the tip is pretty minimal.  Putting the extra effort into to-go orders leaves huge opportunities for the person handling them to increase their income.

The key is convincing the person picking up the order that you are providing a service that warrants a tip.  Simply handing them a bag and making change is nothing more than they would expect at a drive thru with the added inconvenience of having to get out of their car.  Simply ringing up and bagging the order is nothing more than you expect in a retail setting.  People generally do not tip in either of these situations.  The advantage of being in a restaurant is that most people know to tip their server.  Therefore the key to convincing the guest to tip is in providing a service more akin to a server than a cashier.

Here are three ways to provide the guest an experience that makes the guest think of you as a server rather than a cashier.

Read the full post at Tips For Improving Your Tips