Food delivery tipping

[wenrob]

I wish people would understand that almost the same amount of work goes into carry out/delivery orders as it does for eat-in service. They still have to take the order, process the payment, cook the food, box the food, package up napkins, utensils, condiments, pour out little cups of dressing, get the drinks together and then, in the case of delivery, drive it to your house. And it's all expected to be completed in a shorter timeframe than you'd have for an in-house customer. I'm sure it's different for delivery-only businesses, but when I worked in restaurants the carry out orders were hugely disruptive to my ability to take care of my seated customers. Then to have the carry out customer leave no tip because I "didn't have to do any work" was obnoxious.

If it’s a standard pizza place this is what they do everyday. They have drivers that do specifically delivery. They don’t have tables or what not. It’s not the same thing at all. A bigger delivery should get a bigger tip but not a tip that you would give for a sit down meal.

 

[AppleDumpling]

Agree with others that $20-30 is an appropriate tip. With a large order like this, they might also charge a delivery fee on top of the cost of the food.

I’m also guessing the order would be placed at least a few days in advance, to ensure they have enough ingredients and staff on hand to fill it. At least around here, that’s very common. So there shouldn’t be a “shorter timeframe”, and it shouldn’t affect diners eating there (if it’s a full-serve restaurant), as it’s not handled as a regular take-out order that’s called in and expected within an hour. It would be considered an offsite catering order.

 

[IAHFTPT]

$22.34

 

[Mackenzie Click-Mickelson]

I'm afraid to post a tipping thread here on the dis, but I want some anonymous opinions.

We're getting a food delivery that will cost ~$750. It's pure fast food delivery - think like pizza. No set up or individual servings or anything like that.
What's an appropriate tip?

Ok I may be doing this on a different approach but I wouldn't be tipping based on the amount of the order for pizza. I would be more thinking how many pizzas that equates to. I know pizza has gone down in price over the years for delivery though but it is still easy to spend a decent amount. My rationale for this is because it's a delivery.

To me this isn't the same as ordering from a restaurant at all. A server is responsible for not only getting your order back to the kitchen but also refilling drinks and depending on the restaurant picking up your empty plates, plus correct your order if it is incorrect etc. A delivery driver is responsible for getting your item, in this case pizza boxes, from the store to your house. Yes they have other expenses but the service they are providing me is not the same service as server.

Now all that being said I would probably, with the information provided, tip $20 or $40 (easy to give 1 twenty dollar bill or 2 twenty dollar bills). This is me assuming it's a decent amount of pizza boxes needing to be carried from the vehicle to the front door.

 

[Mackenzie Click-Mickelson]

I wish people would understand that almost the same amount of work goes into carry out/delivery orders as it does for eat-in service. They still have to take the order, process the payment, cook the food, box the food, package up napkins, utensils, condiments, pour out little cups of dressing, get the drinks together and then, in the case of delivery, drive it to your house. And it's all expected to be completed in a shorter timeframe than you'd have for an in-house customer. I'm sure it's different for delivery-only businesses, but when I worked in restaurants the carry out orders were hugely disruptive to my ability to take care of my seated customers. Then to have the carry out customer leave no tip because I "didn't have to do any work" was obnoxious.

There is a trade off here you know. A business doesn't have to provide carry out.

If however, they choose to have a carry out option I really hope that the person behind the counter isn't resenting me actually choosing to patronize their business. If I found out that they see me as "hugely disruptive to my ability to take care of my seated customers" I would promptly choose to stop patronizing that business entirely (both seated,carry out and delivery if that was an option) and discuss this treatment of carry out patrons with my friends and family.

 

[TipsyTraveler]

Do the pizza delivery guys split their tips with the people at the pizza place? Does the delivery guy do all of the above (take order, cook food, box food, etc)?? I know around here most don't. They run in, pick up food and run back out.

I always tip for carry out from a restaurant which I rarely ever do but when I do I tip 15%.

Like everything, I'm sure it varies store to store. I googled your question about splitting tips and this is the first hit I got:

https://consumerist.com/2010/03/30/4-myths-about-tipping-from-a-former-pizza-delivery-guy/

From the article:

"The driver just has to grab orders, deliver them, and collect the cash. It’s hardly a job worth a tip.
FALSE. Drivers are the grunts of the store, and do every job inside it. We clean the store at opening, fold boxes, make orders, take orders, box orders, proof the dough, make the wings, mix the sauce, load the freezers, cut the dough, unload the truck, balance the register, clean the counters, mop the floors, wash the windows, empty the trash, and get everything ready for the next day. In fact, drivers are the last employees to leave behind the manager on duty, and the first to arrive to help with the daily chores. Combine that with low pay and the fact we still deliver your food, and we work harder than anyone else in that store sometimes."

Yes, this is one guy's experience and like I said, I'm sure it varies by location, but it goes to show some delivery personnel are doing a heck of a lot more than just walking pizza to your door.

If it’s a standard pizza place this is what they do everyday. They have drivers that do specifically delivery. They don’t have tables or what not. It’s not the same thing at all. A bigger delivery should get a bigger tip but not a tip that you would give for a sit down meal.

People have all kinds of reasons for working out what they think is fair tip compensation depending on the service received and that's fine. What I was addressing was the misconception that no work goes into carry out/delivery orders. Sure, they're not performing brain surgery, but it is more time consuming than just walking it to the door.

 

[ShirikiUtundu]

Ok I may be doing this on a different approach but I wouldn't be tipping based on the amount of the order for pizza.

Yes I will agree that in some places tipping is out of control (counter services, for example). But...our society of food service literally bases tips on the cost of the check. So by ordering food you are essentially entering an agreement to honor this tradition. Right or wrong - it's just how it is - and your approach is at odds with that tradition. I for one would much prefer if food service people were just paid a living wage and menu prices reflected that. But, that's not how it is in the US.

 

[TipsyTraveler]

There is a trade off here you know. A business doesn't have to provide carry out.

If however, they choose to have a carry out option I really hope that the person behind the counter isn't resenting me actually choosing to patronize their business. If I found out that they see me as "hugely disruptive to my ability to take care of my seated customers" I would promptly choose to stop patronizing that business entirely (both seated,carry out and delivery if that was an option) and discuss this treatment of carry out patrons with my friends and family.

Lol, trust me, restaurant staff has plenty of opinions about their customers, both carry out and regular. That doesn't mean the customer would ever be any wiser -- they'll still get their food with a smile.

 

[Mackenzie Click-Mickelson]

Yes I will agree that in some places tipping is out of control (counter services, for example). But...our society of food service literally bases tips on the cost of the check. So by ordering food you are essentially entering an agreement to honor this tradition. Right or wrong - it's just how it is - and your approach is at odds with that tradition. I for one would much prefer if food service people were just paid a living wage and menu prices reflected that. But, that's not how it is in the US.

I'm not sure I'm following your comments.

I said I would tip that for pizza delivery. What I do in-store is completely different.

But surely you're not expecting me to tip $1 for the Jimmy Johns delivery as that represents 15% of my order prior to tax and the deliver charge? That would seem crazy to do that. Instead I tip $3-$5. That's not reliant to how much I spent on the order.

This is all in relation to delivery not for in-house ordering which I do base on the amount of my check.

 

[jrmasm]

Yes I will agree that in some places tipping is out of control (counter services, for example). But...our society of food service literally bases tips on the cost of the check. So by ordering food you are essentially entering an agreement to honor this tradition. Right or wrong - it's just how it is - and your approach is at odds with that tradition. I for one would much prefer if food service people were just paid a living wage and menu prices reflected that. But, that's not how it is in the US.

So, is the driver in this case going to taxed based on the $750 sale? If yes, then tip 20%. If not, then $20 is sufficient because this person is no different than the guy that delivers your new washing machine.

 

[ShirikiUtundu]

I'm not sure I'm following your comments.

I said I would tip that for pizza delivery. What I do in-store is completely different.

But surely you're not expecting me to tip $1 for the Jimmy Johns delivery as that represents 15% of my order prior to tax and the deliver charge? That would seem crazy to do that. Instead I tip $3-$5. That's not reliant to how much I spent on the order.

This is all in relation to delivery not for in-house ordering which I do base on the amount of my check.

You said you wouldn't tip based on the cost of the pizza order. But how else would you tip? In the US, the tip is a percentage of that very thing.

 

[Mackenzie Click-Mickelson]

Lol, trust me, restaurant staff has plenty of opinions about their customers, both carry out and regular. That doesn't mean the customer would ever be any wiser -- they'll still get their food with a smile.

Uhhh I don't think I said anything about restaurant staff not having plenty of opinions. Like for reals everyone who works with people in general have opinions about customers. But that doesn't mean you should let them be known. Your comment clearly had resentment towards carry out. You should probably hope that someone doesn't get wind of that and decide to let that be known.

 

[ShirikiUtundu]

So, is the driver in this case going to taxed based on the $750 sale? If yes, then tip 20%. If not, then $20 is sufficient because this person is no different than the guy that delivers your new washing machine.

How do I know what driver is going to be taxed on? I am not privy to what the driver reports on his or her taxes. I would tip 10% because in the US that is the customary start rate of tipping for a food service (i.e., delivery or buffet).

 

[cabanafrau]

$22.34

In pennies I presume?

 

[TipsyTraveler]

So, is the driver in this case going to taxed based on the $750 sale? If yes, then tip 20%. If not, then $20 is sufficient because this person is no different than the guy that delivers your new washing machine.

Oh Lordy, I forgot about that. Not only might the employee be taxed on that amount, s/he might have to tip out to other people based on that amount. That's how food service workers sometimes end up paying out of their own pockets to wait on customers. This industry is a mess. I agree with @ShirikiUtundu, tipping should be abolished in favor of a living wage.

 

[TipsyTraveler]

How do I know what driver is going to be taxed on? I am not privy to what the driver reports on his or her taxes. I would tip 10% because in the US that is the customary start rate of tipping for a food service (i.e., delivery or buffet).

Because your sales are automatically reported with the assumption that you earned, and will be taxed on, a certain percentage of that amount. If you haven't earned that percentage in tips, oh well, you're still paying taxes on it.

 

[wenrob]

Like everything, I'm sure it varies store to store. I googled your question about splitting tips and this is the first hit I got:

https://consumerist.com/2010/03/30/4-myths-about-tipping-from-a-former-pizza-delivery-guy/

From the article:

"The driver just has to grab orders, deliver them, and collect the cash. It’s hardly a job worth a tip.
FALSE. Drivers are the grunts of the store, and do every job inside it. We clean the store at opening, fold boxes, make orders, take orders, box orders, proof the dough, make the wings, mix the sauce, load the freezers, cut the dough, unload the truck, balance the register, clean the counters, mop the floors, wash the windows, empty the trash, and get everything ready for the next day. In fact, drivers are the last employees to leave behind the manager on duty, and the first to arrive to help with the daily chores. Combine that with low pay and the fact we still deliver your food, and we work harder than anyone else in that store sometimes."

Yes, this is one guy's experience and like I said, I'm sure it varies by location, but it goes to show some delivery personnel are doing a heck of a lot more than just walking pizza to your door.


People have all kinds of reasons for working out what they think is fair tip compensation depending on the service received and that's fine. What I was addressing was the misconception that no work goes into carry out/delivery orders. Sure, they're not performing brain surgery, but it is more time consuming than just walking it to the door.

I said standard pizza place. Delivery drivers for a standard pizza place (not to be confused with a restaurant where they make pizza) do none of what’s posted in your quote, they pick up and drop off pizzas. My nephew delivers pizzas, I promise you he’s not working that hard. It’s one of the reasons he does it. As mentioned above there will be a fee tacked on for an order that large. If every pizza place expected their drivers to be tipped sit down tip rates people wouldn’t order pizza and they’d go out of business.

 

[Mackenzie Click-Mickelson]

You said you wouldn't tip based on the cost of the pizza order. But how else would you tip? In the US, the tip is a percentage of that very thing.

I think you need to reread my comment.

What I was saying is that I'm not tipping 15% of $750 for pizza delivery. That would be $112.50. I don't tip lower than 15% for restaurants. I was meaning I would be looking at how many pizza boxes they are delivering and adjust my tip accordingly. That's why I put $20 or $40.

It's sorta strange that you keep mentioning "in the U.S. the tip is a percentage" etc. I'm in the U.S. I get the tipping culture. But the tipping culture varies for certain things. It just does. You would think I was cheap if you delivered my Jimmy Johns order and gave you $1 but according to your viewpoint that's exactly what I should have done. I have never honestly personally met someone who used a percentage 15%,20%, etc for delivery. They don't think that way when it comes to delivery. Though this is my experience of course.

This is also the same as how I tip the person who cuts my hair. If the hair cut costs $14 I don't tip $2.10 because that equates to 15% of the bill. Instead I usually tip $4-$5 depending on the experience. Again I'm not thinking in terms of percentage.

I don't tip the valet driver just over $0.13 for a $2.00 valet charge as that represents 15% of the valet charge. I tip $2-$3 for a valet charge that low. Again not thinking in percentages.

 

[cabanafrau]

Like everything, I'm sure it varies store to store. I googled your question about splitting tips and this is the first hit I got:

https://consumerist.com/2010/03/30/4-myths-about-tipping-from-a-former-pizza-delivery-guy/

From the article:

"The driver just has to grab orders, deliver them, and collect the cash. It’s hardly a job worth a tip.
FALSE. Drivers are the grunts of the store, and do every job inside it. We clean the store at opening, fold boxes, make orders, take orders, box orders, proof the dough, make the wings, mix the sauce, load the freezers, cut the dough, unload the truck, balance the register, clean the counters, mop the floors, wash the windows, empty the trash, and get everything ready for the next day. In fact, drivers are the last employees to leave behind the manager on duty, and the first to arrive to help with the daily chores. Combine that with low pay and the fact we still deliver your food, and we work harder than anyone else in that store sometimes."

Yes, this is one guy's experience and like I said, I'm sure it varies by location, but it goes to show some delivery personnel are doing a heck of a lot more than just walking pizza to your door.


People have all kinds of reasons for working out what they think is fair tip compensation depending on the service received and that's fine. What I was addressing was the misconception that no work goes into carry out/delivery orders. Sure, they're not performing brain surgery, but it is more time consuming than just walking it to the door.

As you said, the above is one guy's experience and likely varies by location. So as the consumer we're supposed to err on the side of believing that's the prevalent situation and tipping accordingly? (Not to mention, how do we know that the person who wrote that account is even credible in the first place?)

What you're suggesting by assuming that a delivery person is responsible for all of those tasks and tipping accordingly equates to a dine in customer needing to tip the hostess or maitre d', the sous chef, the dishwasher, the bar back, the manager, etc., etc. They are the people who perform a variety of tasks in a restaurant equating to the list of tasks outlined by the overworked delivery person above, yet customarily only the waitstaff are tipped. Why should the customer be expected to intuit a delivery person's range of duties and tip as if they perform many functions which would not be tipped by the dine in customer?

 

[TipsyTraveler]

Uhhh I don't think I said anything about restaurant staff not having plenty of opinions. Like for reals everyone who works with people in general have opinions about customers. But that doesn't mean you should let them be known. Your comment clearly had resentment towards carry out. You should probably hope that someone doesn't get wind of that and decide to let that be known.

You are correct. I found carry out orders to be a giant pain in the butt. Back when I worked in restaurants nearly a decade ago. I don't know why you'd think I would've let that affect my customer service.