Skip to main content

How Much Do You Tip When You Pick Up Takeouts? --- Video News*

One trend we see today is many casual dining restaurants offer takeout options. Takeout business is actually doing very good in some locations. Why? Probably it saves time --- customers can call in advance and pick up their food later on their way home. More so, under recession, ordering takeouts may save customers a few bucks --- they may not order drinks, may tip less, or may not even leave a tip. My questions are: Do we tip when we pick up takeouts? And how much shall we tip?

* This video was downloaded from http://www.youtube.com/watch?v=0elpzKGsCq4; If you cannot play the video, please click the link and watch the video online.


According to the video, we should leave 10% extra for takeouts and 2 bucks for hotel housekeepers. Here is what I do: if I want my room to be cleaned during my stay, I will make sure I leave a good tip with a small thank you note. By doing so, I am very positive that my housekeeper will feel very much motivated to do her/his job and that my room will be cleaned thoroughly by the end of the day. Do you agree? Of course, we should also tip our housekeepers even after our stays.

To find out more about tipping etiquettes in other occasions, you may read the following news article from: http://www.hotel-online.com/News/PR2009_4th/Dec09_HskprTip.html

Comments

  1. I completely agree that many people don't think about tipping for takeout and housekeeping. I know many people think "I am just here to pick up my order....they (server/bartender) didn't have to do anything for me other than take my money and hand me the bag." Although, it is important to think about the fact that this is the way they make their money, support their families and pay their bills. It is also a great idea as you said to leave the housekeepers tip during your stay with a nice note thanking them for their service. it shows that you appreciate their work and they may do a better job cleaing your room during your stay! Tipping is always something to think about!!

    ReplyDelete
  2. I completely agree with Ashley. If we have worked or are still working in the hospitality industry, we understand what it takes to provide good service. We shall appreciate that even more.

    ReplyDelete

Post a Comment

Popular posts from this blog

Suggestive Selling – All You Have to Do is Ask!! (By Nicole Lee)

A simple, relatively normal thing occurred while in the drive-through at Del Taco with my boyfriend the other day.After placing our semi-high maintenance food order, the person taking my order, in a forced monotone voice, unenthusiastically asks, “Would you like to add our new blah, blah, blah for dessert?”All my sweet-tooth-driven ears heard was “dessert” and I wanted something sugary to complete my four-course drive-through meal. My boyfriend asked if I wanted the donut thing they were trying to push, but I ended up going with a churro.As we received our food, my boyfriend told the server, “Good job on the upsell.”In which we received the same unenthusiastic “thank you” in reply. This all led to a discussion about suggestive selling, how easy it is, how to do it correctly, and how beneficial it is.Of course, this Del Taco drive-through upsell experience did not meet our standards of how to do it correctly, but it worked!

Easy-Peasy
Both my boyfriend and I have sales and hospitality ba…

Is today's market too tough for upscale restaurants?

Operating a restaurant is never easy, but is it particularly challenging for upscale restaurants?

Restaurants Unlimited Inc., for instance, which operates 35 fine-dining and “polished casual” eateries, filed for bankruptcy in Delaware last week. Earlier in June, the Four Seasons Restaurant, an iconic spot for power lunch in Manhattan also closed for business after its reopening within less a year.

Are these two examples an isolated case or the tip of the iceberg? Then, if upscale restaurants are struggling to survive in today’s market, what challenges are they facing?

The rising labor cost

According to the Bloomberg report, Restaurant Unlimited Inc. hires 50 salaried employees at the chain’s headquarter in Seattle, plus another 168 full-time and 1,885 part-time restaurant workers. The rising wages in Seattle, San Francisco, and Portland have resulted in a total of $10.6 million wage expenses in the fiscal year of 2019. Nevertheless, its revenue for the year ended in May dropped 1%, at $…

Are consumers loyal to home-sharing services? Implications for hosts, room-sharing websites, and hoteliers