I worked as a server a year or *cough* 30 ago, and I know how stressful and challenging it can be, so I try to be generous.
But when it comes to takeout, I'm always a bit befuddled. I know many folks don't tip at all on takeout, and I understand why. You're not being served in the restaurant. Of course, sensitive chap that I am, I figure that the person preparing my takeout order — in many establishments this seems to be the bartender — is still doing some work placing the order, packing it up, etc., so that's worth something. But I generally tip about 10 percent, occasionally less. And I often leave wondering, do they think I am:
a.) A nice guy for tipping on a takeout order;
b.) A sucker for tipping on a takeout order, though a nice sucker;
c.) A cheapskate ... "Hell, if he's gonna tip, why not 15 percent?"
And of course, the answer is, "Who gives a damn, Jack? You're being neurotic. Why do you care so much what others think of you?" But that's a topic for another therapy sess ... er ... blog.
And another thing: Establishments that use the Square Register for iPad cause me even more consternation, because many of them only offer 15, 20 or 25 percent options on the tip page. Of course, I can bypass this by tipping in cash, which I sometimes do.
So what is it, folks? On my takeout tip evaluation scale above, which am I — a, b or c? What is your philosophy on the takeout tip? Do you leave anything? How much? Are any of you servers? And if so, how do you perceive the situation?
Any other restaurant happenings got ya riled up? Spill it.