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|#21 Posted on 19.10.05 1741.05 |
Reposted on: 19.10.12 1741.17
Originally posted by pieman
Originally posted by Tenken347
These days I get my pizza myself, so I don't have a delivery guy to tip.
I have to pick up on my way home from work, because there is NO delivery to the middle of nowhere.
No delivery out where I am either. No Tip for the kids behind the counter standing there taking the orders either. All they do is answer the phone, run my credit card and hand me the box.
|Karlos the Jackal
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|#22 Posted on 19.10.05 2029.15 |
Reposted on: 19.10.12 2029.50
| Not to derail anymore (and I guess it's my fault in the first place! Sorry!), but I always figured that since tips were split between waiters and cooks (...right?), that when I pick up a to-go order, I should tip the cooks, at least. (Again, this is more true at my "regular" places.) So I tip around half what I would if I stayed.|
Now that I think about it, though, I don't think I tip anything when I pick up a pizza. Maybe that's more fast food-y or something to me.
(I don't, of course, tip at drive-through fast food places, although my wife did a few months ago, picking something up for me! She'd never gone through one before, apparently, and wasn't sure what to do. She described the worker there as "surprised.")
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|#23 Posted on 19.10.05 2205.36 |
Reposted on: 19.10.12 2206.16
| Personally, I don't really believe in tipping.|
Call me crazy, but why should I give some person an extra few bucks for doing what they are already getting paid to do?
Aren't you getting paid to work there or to deliver that pizza? Sure you are. You might only be getting two or three dollars pay, but then, when you add in the tips from OTHER people, you end up making perhaps $20.00 an hour or more, and the way I see it, delivering food to a table or taking a pizza to someone's house isn't worth that much pay.
This said, the pizza guy gets $2.00 and so does the waitress. If I don't leave anything, I'll get spit in my food the next time I go there or order from that place. So in reality, I guess I'm paying an extra $2.00 in the hope that the person with MY food in their hands don't fuck with it... which it rather sad when you think about it.
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|#24 Posted on 19.10.05 2335.44 |
Reposted on: 19.10.12 2351.15
| Pizza guys get at LEAST $3 from me. Waiter/waitresses ALWAYS get at least 20%, usually 25% or more.|
Service people have to deal with a-holes and cheapskates all the time, and they work their asses off to do it. An extra couple bucks doesn't make much of a dent in my wallet, but it can make a server's night. If a quarter of all customers tipped like I did, people in the service industry wouldn't be anywhere near as miserable as tightwads/assholes want to make them.
(I could launch into the economics of how the service industry is totally screwed by f'ed-up minimum wage laws, but that's a different topic.)
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|#25 Posted on 20.10.05 0156.01 |
Reposted on: 20.10.12 0156.07
| I was shocked to learn that in the USA there are 'suggestions' for the tips (18% it is?) as in Holland tipping isn't that big.|
I have had discussions with friends when at a dinner about tipping, almost to the point that it was like Reservoir Dogs.
The pizza guy (or any other delivery person) gets about 3-5 dollars. Depending on the speed of the delivery and the amount of food ordered. The minimum is 3 though.
And at restaurants I usually tip pretty well, but I do pay attention to service, speed and how good the food is.
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|#26 Posted on 20.10.05 1215.53 |
Reposted on: 20.10.12 1216.19
| I've always been kind of perplexed by the whole tipping thing. Shouldn't it be reasonable that I go somewhere for a meal and part of the money I pay is going to pay the establishment's employees? It would be sort of ridiculous to have to tip, say, a cashier at a a grocery store for scanning my purchase, wouldn't it?|
That said, I'm usually a fairly good tipper since I know it isn't the waitress/delivery guy's fault that they don't get paid much. $3 or keep the change (usually whichever is bigger) for the pizza guy, and $5 or 15-20% for a waitress. Maybe an extra buck if she's cute...
(edited by BigSteve on 20.10.05 1316)
(edited by BigSteve on 20.10.05 1316)
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|AIM: || ||#27 Posted on 20.10.05 1246.21 |
Reposted on: 20.10.12 1247.09
Not to derail anymore (and I guess it's my fault in the first place! Sorry!), but I always figured that since tips were split between waiters and cooks (...right?),
I was a cook for quite a few years through high school & college, and we never got a share of the tips. I've been out of the business for the last 7-8 years, but I don't imagine that has changed at all, seeing as the cooking staff at least make minimum wage. If there's any tip-splitting going on, it's between waitstaff and bussers.
It would be sort of ridiculous to have to tip, say, a cashier at a a grocery store for scanning my purchase, wouldn't it?
That cashier is probably making 2x or 3x what a waiter/waitress is making. Waitstaff typically make somewhere in the $2-$3 range per hour at your normal family restaurant. My brother was waiting tables, and IIRC he was making around $2.12/hr.
I only order pizza for delivery at work, and the total comes to around $6.80. I give $10 and don't take any change back. At home, I pick up myself, and don't tip.
At restaurants, unless service is exceptionally terrible, I tip 20%, minimum. Working at 1 point "in the business" has made me sympathetic to the waitstaff.
(edited by Spaceman Spiff on 20.10.05 1348)
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|#28 Posted on 20.10.05 1255.38 |
Reposted on: 20.10.12 1255.40
| My mom told me it should be a dollar per pizza. If I'm paying cash, I try to give at least two bucks per delivery, or have him keep the change, whichever is more. (Then again, I tend to try and tip well in general. If a friend doesn't cough up enough, I'm always the one that pads the tip.)|
Numero Uno got on my shit list by taking a long time to deliver and then the guy ASKED for a bigger tip. "C'mon, can't you give 20%?" Sure thing buddy, but then your company loses my business. Nice work.
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|#29 Posted on 20.10.05 1520.03 |
Reposted on: 20.10.12 1522.55
| According to the Fair Labor Standards Act, if a waiter's tips aren't high enough to reach minimum wage, then his/her employer has to cover the difference. I'm not saying that because of that it's ok to not tip, but there are mechanisms in the law to counterract the low hourly wage. (And if people don't do that to avoid claiming tips on their taxes, then I have no sympathy for them anyway.)|
Originally posted by http://www.dol.gov/esa/minwage/q-a.htm
What is the minimum wage for workers who receive tips?
An employer of a tipped employee is only required to pay $2.13 an hour in direct wages if that amount plus the tips received equals at least the federal minimum wage, the employee retains all tips and the employee customarily and regularly receives more than $30 a month in tips. If an employee's tips combined with the employer's direct wages of at least $2.13 an hour do not equal the federal minimum hourly wage, the employer must make up the difference.
Oh, my tiping story. I was in Orlando for 3-4 days, and we stopped at a grocery store (because we didn't want to eat out every day). We got to the checkout, and there was a big sign saying "Our baggers do not accept tips." It was right then that I knew I was in a place far different from what I was used to, because the thought of tiping a bagger had never occured to me.
The other culture shock experience in Orlando was walking past a store with their AC running full blast, and their door open. I was with a Marketing teacher who talked about how it's to bring customers in, but it still seemed like a waste to me.
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From: Indianapolis, IN; now residing in Suffolk, VA
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|#30 Posted on 20.10.05 2158.24 |
Reposted on: 20.10.12 2158.39
| Since I usually get breadsticks, cheesesticks and/or a 2-liter with my pizza, if I were to give an actual amount the results would probably be skewed.|
But usually about 20-25% unless they're rude or it took forever for them to arrive. I don't like to wait an hour for pizza-- especially because whenever I order pizza, I'm usually very hungry.
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