It ’s 7 p.m. on a Friday . Dining out hold little appealingness , and eating from plastic containers in front of the television sounds like the right move . You order food , pick it up , and yield the bill . There ’s a business on the bill to allow for a tip . What do you do ?
That depends on who you ask . accord to the etiquette expert at the Emily Post Institute , tipping for a takeout order isfiled under“no obligation , ” with a 10 percent surcharge for big order of magnitude or curbside divine service . That advice fall in - seam with a 2014storyabout a man who purchased one of the now - infamous Olive Garden Never Ending Pasta Passes , ate roughly $ 800 worth of takeout intellectual nourishment , and left less than $ 20 in tip . Many restaurants have acknowledge only a small minority of customers forget something for the staff for a takeaway ordering . The feeling is that a deficiency of a rapport , or " fount clock time , " with a waiter justifies forget out a gratuity .
But Steve Dublanica , a former server in New York City andauthorofKeep the Change , a look at our refinement ’s tipping habits , reason that stiffing takeout servers is the improper move . “ To get $ 100 Charles Frederick Worth of nutrient , it occupy more fourth dimension to pack up an order like that than it does to plate it and serve it , ” he says . “ You need to put sauces in separate containers , arrange it so things stay warm . There ’s labor involved . ”
Fast - food outlets , Dublanica argues , are “ designed for efficiency , ” while sit down - down restaurants are not . Even if you ’re experience one to - go meal with minimal effort involved , he think it ’s still heady to leave a 10 to 15 percent hint . Why ? “ Tipping is about relationships . If you get takeout in the same seat all the time , is n’t it in your best interest to nurture a family relationship there , to make certain your food is live and the way you require it ? ”
