I got in the habit of tipping around 10% for takeout during COVID, but I've pretty much cut that shit out except for a few specific places.
In a high percentage of restaurants I've been to recently, one person takes your order, a different person brings you your food, yet another person checks on you periodically (or you have to flag someone else down if you need something) and you end up paying your bill using a device at your table or at a lobby register. Servers do way less now with virtually no customer service emphasis but expected gratuity has skyrocketed.
LIke I said, boomer at heart
I had some shitty service at a local breakfast joint recently and we were joking about leaving a negative tip, so the credit card slip would read:
Fair enough.
THE dominican? I have been IN a dominican
This is why I only eat at Arby's
Old Chicago used to have similar during their happy hour
www.delirium.be
Old Chicago used to have similar during their happy hour
you could get @32 ounce of Delirium Tremens which is 8.5% for like 4 bucks during HH
Delirium Tremens | Delirium
IBU: 24,5 Feels like the sound shot of alcohol is igniting the mouth. In reality the tongue and palate are warmed. The taste is characterized by its roundness. The aftertaste is strong, long-lasting and dry bitter.
They just put a new Arby's in around the corner from my office. I've considered trying it for nostalgic reasons, but figure that much like the other fast food joints I've retried, I'll regret it, so I haven't been there.
At most restaurants, waitstaff also have to payout a percentage of their "tips" to bartenders, bussers and food runners.In a high percentage of restaurants I've been to recently, one person takes your order, a different person brings you your food, yet another person checks on you periodically (or you have to flag someone else down if you need something) and you end up paying your bill using a device at your table or at a lobby register. Servers do way less now with virtually no customer service emphasis but expected gratuity has skyrocketed.
My current process is... I'll tip my waitress/waiter ~20% if they take my order, bring me my food, check on me periodically, offer refills & deserts and handle my payment - you know, full-service waiting. That's my baseline. I might add a percentage if the server offers some kind benefit to my party (such as free ice cream to my daughter because it's her birthday). I knock percentages off the tip for anything short of full-service waiting from the one person who is supposed to be serving me. If I'm eating at Red Robin, my tips are always low because the server who is supposed to be serving me does next to nothing for me. I walked out of the Oshkosh IHOP earlier this year providing a $0.00 tip because they absolutely earned it, but normally if they at least perform their duties adequately the lowest I go is between 5-10% - unless there's automatic gratuity, then I factor that into my percentage.
Yeah, that's standard and I did that back when I was a bartender too. They helped me be a better bartender, so I didn't mind, but if the barbacks weren't pulling their weight, the only tip they'd get from me was my dick's right in their ass.At most restaurants, waitstaff also have to payout a percentage of their "tips" to bartenders, bussers and food runners.
I bartended while in college (mostly at the bigger Mexican chain restaurants) and bartenders had to payout a percentage of tips to the bar-backs and food runners. That's still the case at most places these days too.
When I was 16, I washed dishes at a local bar & grill. That job is the worst job in the whole place, it has the lowest pay and gets no cut of tips. Therefore, my sympathy for those who do get a cut of tips has pretty much always been non-existent.At most restaurants, waitstaff also have to payout a percentage of their "tips" to bartenders, bussers and food runners.
I bartended while in college (mostly at the bigger Mexican chain restaurants) and bartenders had to payout a percentage of tips to the bar-backs and food runners. That's still the case at most places these days too.
