I'm a Server and These Are the 3 Biggest Tipping Mistakes You're Making

LTC Eugene Chu Thanks for the Heads Up, "Tip".

Yes..... and no.
Like it or not, those servers represent that company and that owner. So if the company/owner has changed something for the worse, we are going to let the representative of that company know.

If they get feedback that something is F'ed up, they need to go to the manager / owner to pass along the problem. Not bitch to the customer about the customer's unhappiness.

When I tip, I am tipping for SERVICE. I have already paid for PROCESS. So while a take out order may require more PROCESS for you - and is usually reflected in jacked up to go prices in mobile apps - it is far less SERVICE. So get your panties out of their bunch and understand what a tip is actually for.

That being said, I *do* understand that those prompts are not your doing. So I don't bitch about them to you. But they are still a passive aggressive way to force me to supplement your wage because your owner is a cheap POS. So, no, I don't like it. And yes, you ABSOLUTELY judge us when we skip or write in a smaller custom tip amount. So quit with your cavalier "just don't tip" BS as if you don't.

I worked for years as a pizza delivery driver who quite literally relied on tips to make ends meet. So I am not naive or ignorant of the issues here. And I tend to overtip as a result. But this is a bunch of entitled passive aggressive narcissistic BS, with just a little nugget of truth.

LTC Eugene Chu
..."At the top of his list: assuming that servers are responsible for asking for tips, when it's actually at the owner's discretion.

"None of the service workers you're yelling at for asking for a tip on your to-go are the owners. We don't buy the credit card machine. We don't set up the prompts," Redmond shares.

"So when you see the 20, 25, 30 percent, hit the skip button, OK? We're not begging you for money," he says, also noting that the tipping prompt is displayed before the transaction is complete. "If you don't go through that prompt, you can't even pay us."

According to Redmond, another common mistake is assuming that to-go orders are less work than dining in, and therefore don't merit gratuity. In reality, Redmond explains that take-out orders require more time and energy, because servers are tasked with interpreting and customizing orders. This includes labeling each meal with a person's name, and packaging food, utensils, and condiments."...