Quote:
Originally Posted by twinkle555
The bartenders at my place cringe when they get to-go orders b/c 90% of the time they get no tip. i bartended for a little when at my last place, and i didnt really care b/c i knew i would make a good amount from my bar guests and server tip out. but still, to-go servers and bartenders do deserve it b/c they are neglecting their other duties/bar guests to serve you by getting you order together. besides, it still goes into their sales, just like a normal server, so they should get tipped.
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I was thinking that it makes sense for bartenders to handle the to-go orders since they get a tip-out from the floor servers even when the servers didn't sell alcohol.... Then when the pick-up customers don't tip, it's made up when they get money from the floor without making drinks. But I've never served, so I don't know if it works out evenly or not and only came to that conclusion from reading these two threads!
I have always been a higher than 15% tipper - usually 25% minimum (which drives my husband insane). But I absolutely ABHOR getting auto-gratuitized. Yes, I understand completely that it is a gamble to the server who should probably err on the side of safety. I guess it just makes me feel like the server ASSUMES I am cheap and will stiff them. Oh well - guess there's nothing I can do about it.
Here's a question to the servers on here: How do you feel about people leaving you a tip of 4.37 on a 20.63 tab to make their total charge an even number? Do you really have to count out the pennies? Is it a pain in the butt? I've always figured it best for the server to leave an even dollar amount for a tip to take out of the register, but if everything is totaled up at the end of the day, maybe the 37 cents isn't that big of a crime???
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