Attention Restaurateurs

The same thing happened to me, not once, but twice. (Not at named restaurant) The fee added was over 50% at one place; a finer restaurant that I called and asked if if was ok to just take out a piece of pie; a piece of pie that shouldn't have cost more than $6, but my bill was $10. The other restaurant, the server decided that since it was Easter Sunday, that somehow she deserved 40% and decided not to deliver any change. Thinking it was a mistake, I approached said server in front of her employer, but instead proceeded to take the change out of her pocket.
If you own a restaurant, you may want to take some time and rethink these policies, observe your staff and the bills once in while. It leaves a sour taste in the mouth of the diner and, in the long run, you probably are going to get less traffic.

Contrast this with other restaurants where they don't charge extra for take-out, add items to the order (like the olive oil and bread I would eat if I was dining in), and tell me not to tip them because all they did was bring it from the kitchen to the cash register.

I am in agreement with the original post. That said- here is what I believe the perspective of the restaurant is-

Our waitstaff handles our takeout orders. Their hourly wage is less than minimum wage so they depend largely on gratuity to survive. The time it takes to transfer orders to to-go containers, to securely bag them, add utencils, etc. and then to ring these orders is often equivelent to the time it takes to wait on guests in the dining room. But sadly, takeout guests often do not tip what is customary. As such, we have implemented the policy to ensure our folks get taken care of.

Restaurant peeps: Is this where you are coming from?

I am in agreement with the original post. That said- here is what I believe the perspective of the restaurant is-

Our waitstaff handles our takeout orders. Their hourly wage is less than minimum wage so they depend largely on gratuity to survive. The time it takes to transfer orders to to-go containers, to securely bag them, add utencils, etc. and then to ring these orders is often equivelent to the time it takes to wait on guests in the dining room. But sadly, takeout guests often do not tip what is customary. As such, we have implemented the policy to ensure our folks get taken care of.

Restaurant peeps: Is this where you are coming from?

Geo, I hear what you are saying, but you have to agree that it is atypical for a restaurant that is a majority dine-in establishment to add a tip to the meal for two diners, much less a carry out order for two people. I know of nowhere where this is done other than a few places around here. It is tacky. The way I see it is as follows: The operator runs a restaurant that operates in a traditional manner and does not add a gratuity to a party of fewer than six and gets away paying the server the low base wage OR the operator runs a restaurant in the traditional 'take out' manner where any concept of a tip involves a jar at the cash register and the employees are paid at least the minimum wage. That is just how I see it. Maybe I am behind the times...

Geo has it right. If it is a full service restaurant and the waitstaff is packing up your orders, the server/bartender is taking time away from their seated customers to help you. And although packing up an order seems fast, every single second counts when you are waiting tables. There is a lot of multi tasking going on and we want to take care of all our guests dining in and and out to the best of our ability. I think everyone should work service industry once in their life to get perspective from the inside. Then maybe there would be (even) more understanding folks dining out

I think someone preparing a takeout order deserves a tip - it's the 20% auto tip plus fee people are questioning.

Geo, I hear what you are saying, but you have to agree that it is atypical for a restaurant that is a majority dine-in establishment to add a tip to the meal for two diners, much less a carry out order for two people. I know of nowhere where this is done other than a few places around here. It is tacky. The way I see it is as follows: The operator runs a restaurant that operates in a traditional manner and does not add a gratuity to a party of fewer than six and gets away paying the server the low base wage OR the operator runs a restaurant in the traditional 'take out' manner where any concept of a tip involves a jar at the cash register and the employees are paid at least the minimum wage. That is just how I see it. Maybe I am behind the times...

Geo has it right. If it is a full service restaurant and the waitstaff is packing up your orders, the server/bartender is taking time away from their seated customers to help you. And although packing up an order seems fast, every single second counts when you are waiting tables. There is a lot of multi tasking going on and we want to take care of all our guests dining in and and out to the best of our ability. I think everyone should work service industry once in their life to get perspective from the inside. Then maybe there would be (even) more understanding folks dining out

I agree with both of you. But to sum up my position,

I have attempted to provide the perspective of the restauranteur only for the sake of our discussion. I do not believe gratuity should be added to carry out orders (unless it is for large orders similar to gratuity added to large parties dining in).

It is my hope that folks who don't normally tip on carryout orders learn from the thread that they should pass a few bucks to the person delivering or packaging their takeout order. And it is my hope that owners and management learn that the practice of requiring gratuity can be a real turn off.

Geo has it right. If it is a full service restaurant and the waitstaff is packing up your orders, the server/bartender is taking time away from their seated customers to help you. And although packing up an order seems fast, every single second counts when you are waiting tables. There is a lot of multi tasking going on and we want to take care of all our guests dining in and and out to the best of our ability. I think everyone should work service industry once in their life to get perspective from the inside. Then maybe there would be (even) more understanding folks dining out

I have worked service industry and never expected a tip for preparing a carry out order. A tip recognizes exceptional service-there is nothing exceptional about bagging a few containers that were prepared in the kitchen, especially during the off hours. The way I see it, tipping on a carry out order is good karma-demanding it from the customer is simply bad policy. Look at it this way-if packing an order for two is worth 15% of the order, should servers expect a 40% tip to actually wait on a two top? It makes no sense.

Not really sure about automatic gratuity on togo orders. However just keep in mind the points I mentioned above.


I've got a twist to this question for everyone. On buy one get one's at a restaurant, do you tip on the check after the discount? or what the check would have been before the discount? And I am talking about dinging in, not take out. Keep in mind the server is still doing the same amount of work....

Not really sure about automatic gratuity on togo orders. However just keep in mind the points I mentioned above.


I've got a twist to this question for everyone. On buy one get one's at a restaurant, do you tip on the check after the discount? or what the check would have been before the discount? And I am talking about dinging in, not take out. Keep in mind the server is still doing the same amount of work....

On "BOGO Night" or when dining with a coupon, I tip on the full, pre-discounted price.

I got take-out at a neighborhood pizza/pasta place in the suburbs of Birmingham last night; my wife ordered pasta; I noticed on the menu that it comes with a salad. They did not ask me what type of dressing she wanted on the salad, so I inquired if it does in fact come with the salad. They informed me that the take-out pasta, although the same price, does not come with the salad, because the salads which they prepare for to-go orders are nicer than those from the salad bar which are what comes with the dine-in pasta. An optional to-go salad was available for an additional $2.00. Accordingly, perhaps they should have reduced the price of the take-out version due to its lack of salad privileges.

I can see having a tip tacked on at Taco Bar. The customer pays up front at the counter, and because it's an outdoor restaurant, it's easy for a customer to just walk after eating without leaving a tip or someone strolling by and picking up a tip left on the table.

I can also see having a tip tacked on for takeout at Pizza Bar, at least during spring break and in the summer. The bartenders are scurrying around preparing drinks for the diners in the restaurant plus at the bars, and somehow have to also manage answering the phone for takeout orders and packing up such orders. I don't really see how they do it on busy nights.

Is the food brought out to the customer's (dine-in) table at these venues? Just my opinion, but I still don't see the point in automatically tacking on the tip. If it's a counter-service restaurant, where the customer goes up, places there order, then returns to pick up their food, a tip seems kind of odd. Maybe they should instead adjust their posted menu prices and not solicit or tack on a tip in order to meet the costs, just an idea based on my opinion.

I think way too much extraneous thought can be put into this subject. For me it boils down to just two simple things.

1. Don't decide for the customer where and how much they are tipping thus taking the decision from them.
2. I tip based soley on service. Good service equals good tip. Bad service equals bad tip.

Not really sure about automatic gratuity on togo orders. However just keep in mind the points I mentioned above.


I've got a twist to this question for everyone. On buy one get one's at a restaurant, do you tip on the check after the discount? or what the check would have been before the discount? And I am talking about dinging in, not take out. Keep in mind the server is still doing the same amount of work....

That is the motivation for this thread!

I think way too much extraneous thought can be put into this subject. For me it boils down to just two simple things.

1. Don't decide for the customer where and how much they are tipping thus taking the decision from them.
2. I tip based soley on service. Good service equals good tip. Bad service equals bad tip.

I'll take the owner's side. They have to decide how to run things to keep staff happy (which gets harder and harder). They have to provide good service if they want a good business. If there are too many customers who are not tipping enough then the staff, if they are any good, will go work somewhere else. Keep in mind some of the customers around you never tip, make mistakes and tip a dollar when they meant to tip 10, tip 2%, and some walk out on the whole bill. Granted some great tippers make up for some of this, but an owner has to make SURE it balances out in their favor to stay in business.

The owner has to look out for staff. It's a constant balancing act of keeping staff happy, which keep customers happy and keep them coming back. A smart owner will keep it going and adjust when necessary. The price is going to go up somewhere if it needs to.

Look at the total price and if you like the product, get to eating. However if you're the type who complains to your Publix cashier because your milk went up 10 cents then you should buy your own cow or drink water.

Maybe I am behind the times...

You are sounding a bit like somebody's cranky father.

20% tip on the sales tax?

What really gets me is when I go to a local restaurant with my family of six and they add the 20% tip to the total bill INCLUDING the State Sales Tax. If the bill is for $100 I should tip on the total bill, not on the total bill plus the 7-8% portion that is sent to Tallahassee.

Look at the total price and if you like the product, get to eating.

Thats part of the problem though Kurt, as the total price is often an unknown until you get the final bill due to undisclosed charges and gratuities. A bit more transperency on the restaurants side is needed.

Is the food brought out to the customer's (dine-in) table at these venues? Just my opinion, but I still don't see the point in automatically tacking on the tip. If it's a counter-service restaurant, where the customer goes up, places there order, then returns to pick up their food, a tip seems kind of odd. Maybe they should instead adjust their posted menu prices and not solicit or tack on a tip in order to meet the costs, just an idea based on my opinion.

At Taco Bar you order at the counter and pay when you order. They tell you when you order that a gratuity is added, plus the policy is clearly posted on the chalkboard menu. You can take it or leave it. A runner brings the food to your table.

At Pizza Bar you order at your table or at the bar and then pay when you are finished. No automatic gratuity (well, there might be for large groups, but I've never seen the check in those situations). As a pizza restaurant they get a lot of takeout orders. When you order takeout, they make a point to tell you up front that there will be a 15% gratuity added to the check. At that point you can take it or leave it.

I think it's a fair policy because you are told up front about the gratuity being added, rather than being told after you've gotten your food which is too late.

Not really sure about automatic gratuity on togo orders. However just keep in mind the points I mentioned above.


I've got a twist to this question for everyone. On buy one get one's at a restaurant, do you tip on the check after the discount? or what the check would have been before the discount? And I am talking about dinging in, not take out. Keep in mind the server is still doing the same amount of work....

It is considered proper to tip on what the amount would have been for both meals. At least that is what I do. You are right about the amount of work.

I'll take the owner's side. They have to decide how to run things to keep staff happy (which gets harder and harder). They have to provide good service if they want a good business. If there are too many customers who are not tipping enough then the staff, if they are any good, will go work somewhere else. Keep in mind some of the customers around you never tip, make mistakes and tip a dollar when they meant to tip 10, tip 2%, and some walk out on the whole bill. Granted some great tippers make up for some of this, but an owner has to make SURE it balances out in their favor to stay in business.

The owner has to look out for staff. It's a constant balancing act of keeping staff happy, which keep customers happy and keep them coming back. A smart owner will keep it going and adjust when necessary. The price is going to go up somewhere if it needs to.

This is one of the inefficiencies of owners depending on tips to compensate their employees. If an owner was truly looking to keep his staff and customers happy he'd pay the staff a wage that is competitive with the market, and remove the opaqueness and price the menu to include all services. It baffles me that restaurateurs, applauded and awarded for their innovation, won't think to drift from industry standard compensation. It would solve the inherent back of the house/front of the house conflict, the owner/server conflict (think overpouring of drinks), clarify and standardize a byzantine system and align incentives for the entire restaurant. It is too bad that economists recognize the risk in the restaurant business because I don't see it ever changing.

Everyone has a differing Opinion on whether to Tip on To-Go Orders...I am in the No Category because they are doing nothing that Popeyes..Chick-Fil-A..Wendy's did not do and you don't tip them...This is more of an Owners being Cheap and trying to pay as many people as possible The Server Wage instead of The Minimum Wage...at places like Outback and Carrabba's who actually bring the food to your car they are paid The Minimum Wage or above and not The Server Wage...I know this because I know people who have done that exact job...Tipping is for people who serve your meal..take your plates.bring your drinks..the full experience IMO...Not stuffing some food into Sysco Containers(Which The Cooks do by the way) and putting it in a Plastic Thank You Bag....heck the guys at Chinese Take Out do more than that and they don't have a Tip Jar on The Counter

You are sounding a bit like somebody's cranky father.

I'm just looking out for us little guys. And I advocate the return of mandatory jackets in dining rooms, too.

I've decided from hereon I'll keep my tipping habits to myself. What y'all don't know won't hurt you or me.

I'm just looking out for us little guys. And I advocate the return of mandatory jackets in dining rooms, too.

I'd settle for a "no cell phone" policy and a little more attention paid to how staff/policies are representing your business and affecting your bottom line.

My criticisms tend to be rather minor because I know I would probably maim customers if I had to do those jobs, but friends in the service industry are constantly annoyed and pointing out that x,y,z are things that just should NOT be done.

At Taco Bar you order at the counter and pay when you order. They tell you when you order that a gratuity is added, plus the policy is clearly posted on the chalkboard menu. You can take it or leave it. A runner brings the food to your table.

At Pizza Bar you order at your table or at the bar and then pay when you are finished. No automatic gratuity (well, there might be for large groups, but I've never seen the check in those situations). As a pizza restaurant they get a lot of takeout orders. When you order takeout, they make a point to tell you up front that there will be a 15% gratuity added to the check. At that point you can take it or leave it.

I think it's a fair policy because you are told up front about the gratuity being added, rather than being told after you've gotten your food which is too late.

Some amount of gratuity at the Taco Bar sounds reasonable since a runner brings the food to your table. What is the take-out arrangement there?

But the fact that the Pizza Bar is a pizza restaurant and therefore gets a lot of take-out traffic makes me wonder even more why they impose an auto-gratuity when Pizza By The Sea and Angelina's area also dine-in and take-out and do not impose an automatic tariff on take-out orders. And I usually tip something when I pick up at those places because we often ask for extra ranch dressing, red pepper & parmasean, etc., but I'd be surprised if it were automatically imposed at either place. Is it something that is done in other countries or resort areas and perhaps a segment of the local restaurant industry is experimenting with it here?