Article: “Tip for that? Paying extra for carryout service inspires variety of responses” (Jun.2006)

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excerpt:
“It’s the age-old question: Should I tip for takeout?

After all, nobody sets your table, fills your water glass or listens to you whine about the spots on your butter knife. The kitchen does most of the work.

On the other hand, somebody goes to the trouble of packaging the food, utensils and napkins, and double-checking the order — hopefully — before ringing it up.

Understandably, opinions on the subject vary…”

source: “Tip for that? Paying extra for carryout service inspires variety of responses” by Gary Seman Jr. (ThisWeek, Jun.22,2006)

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One Response to “Article: “Tip for that? Paying extra for carryout service inspires variety of responses” (Jun.2006)”

  1. Alicia Says:

    I know this blog entry is a bit old, but as a server, I think it can go both ways. If the server is having to tip out a busser, an expediter and the bartender according his/her sales, then the server is getting the shaft if the customer doesn’t tip.

    That’s really the only case I could see when tipping for take out should even come into question.


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