October 18, 2010
David Hayden
Foodies, Servers
carryout, carryout food, carryout orders, CHOW magazine, curbside delivery, fair tip. tip jar, Helen Echlin, how much should i tip, How much should I tip on carryout?, proper tip amount, table manners, tipping etiquette, to go food, to-go tip, togo, what is the appropriate amount
This probably warrants a couple extra bucks
Part of writing a blog about the restaurant industry and serving is fielding questions from friends. Every couple of weeks I will field a question from a facebook friend regarding tipping. I consider this fair since I do link to this blog fairly often on my facebook. Most of these are pretty easy. I have no problem letting a friend know that they $30 bottle of wine they ordered does not meet the standard for not tipping the full amount or that they will not go to hell for not dropping a dollar in the tip jar at Chipotle. The question of tipping on carryout orders is much more difficult.
Read the full post at Foodie Knowledge
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May 20, 2010
David Hayden
Servers
bartender, carryout, customer service, host, hostess, Restaurant, restaurant server, Rules for Servers, Server, Servers, Service, Serving, tipping on carryout, tipping on to-go, Tips, to-go tip, togo tip, Waiter, Waiting, waitress
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
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Tips on improving your Tips 