Tipping on Buffets and Take Out Orders and More

[Amy5000]

Reading the long threads about DDP for next year excluding a tip has me thinking about our trip planned for April of next year and what we'll do in terms of meals. I was crunching some numbers on the added cost of "tipping" and I was wondering what people normally do about tipping at buffets.

I was brought up to tip approx 15% at restaurants (actually slightly more due to calculation method) and 10% at buffets. (For the record I typically tip more than 15% now, but not a lot more...)

I know on the old DDP servers, in theory, were getting 18% at buffets, even though the type of service is not the same. (I'm sure that statement could start a lengthy thread right there with some suggesting that the wait staff jobs at buffets are pretty similar to wait staff jobs at other sit-down restaurants). So...how do you usually tip at buffets and what do you think is appropriate.

I was also wondering about people tipping for take out meals. DH and I occasionally order meals to go from nicer restaurants so we can avoid torturing the kids for too long (it's a particular problem for DS). Lately, especially when I see a wait person prepping my order to go, I've been adding a tip to the charge bill (not a large one, typically just a few dollars). While I want to recognize the work that's been done to prep my order, it's only a few minutes of work and there's no continued service, water glasses filled, etc. I usually don't even know if it's been prepped properly until I got home (and there have been a few mistakes that I've seen). So, do you tip on orders to go from sit down restaurants and do you think you should? If so, how much?

While we are at it..what are people's thoughts about providing 15% tip for standard service? Although my mom taught me that tipping 15% was standard (she always just doubled the tax, which was 8.25% where we lived so tips where 16.5%), I usually tip up from 15%...but I guess my question is do you think 15% is an inappropriate tip?

Thanks to all for any input.

 

[Snow_White]

I personally think 15% is fine for average service. For better service we tip 20%. For buffets we use our own discretion depending on the meal. If we don't need many drink refills and don't use many plates we tip 10%. If we work the waiters butt off (tons of plates, etc.) we tip 15% - 20%.

 

[mom2my3kids]

Take out meals, I tip something. I know at my job they are promoting take out big time. Its a pain in the butt for servers, not only do you have to wait your tables but now try to answer the phone put in the orders and box them all up with condiments and 99 percent of the time get nothing. At least a buck or two would be great..

 

[ElizabethB]

I always tip 15% or so when we take out for precisely the reasons cited by others -- it takes the waiter time and effort to order the meal, pack it up and include utensils, condiments, etc. We tips 15% or so at buffets.

 

[Amy5000]

I always tip 15% or so when we take out for precisely the reasons cited by others -- it takes the waiter time and effort to order the meal, pack it up and include utensils, condiments, etc. We tips 15% or so at buffets.

Well, I think that 15% is high for a take out meal. But truthfully, I didn't even realize that waiters were the ones taking the orders. I always assumed it was a paid staff person (not a tipped position). Even if it the waiter is taking the order and prepping it. It doesn't involve trips to the table for water, drink orders, checking on our food, etc....and it's not like we are taking up one of their tables that on which they could otherwise be earning $$. That said, the above emails have solidified my decision to tip on take out meals, the question is really how much...

 

[rstamm]

We do 15-20% for a sit down meal and 10% for a buffet.

 

[Mariposa]

I tip 20% for sit down meals, more if the waitperson was great, a little less if they weren't. I tip about 15% for buffets, more if I'm really asking a lot of the person (coffee after the meal, lots of plates and drink refills). I tip 15% on take-out, for the same reasons as cited above- they do a lot of the same work and rarely get recognized for it.