We get takeout from restaurants all the time, even before this dreadful quarantine started, but my boyfriend and I always debate how much to tip on takeout orders. Right now, we are over-tipping to help out the restaurants, but in normal times, what’s the right amount to tip? The boyfriend says 10 percent because there’s no real serving happening. I say 20 percent because it is the right thing to do. Can you please settle this debate for us?
Sincerely, Tip Confused
Dear Tip Confused,
Thankfully, I have an opportunity to redeem myself from April when I told everyone not to tip on bad service. Immediately after, the entire restaurant industry fell on the hardest times ever imagined. I, of course, wrote the piece before the quarantine started, and was trying to put into perspective the importance of proper communication and writing down table-side service.
But to answer your question, what should we tip on takeout? It’s a good question, currently without an official answer. I’m here to lay it down, in black and white.
Regardless of a government-mandated quarantine, getting takeout food from a restaurant is a service. For years, we have mutually agreed to leave a tip for table-side and bar service. That tip has become essential income, whether for a server, or a tip-pool shared by the entire service staff.
Restaurants rely on tips to supplement a server’s salary. If we changed the current structure, either the cost of dining out would need to increase so incredibly high that the restaurant owners could afford to wholly pay their staff or working as a server would mean servers would have to live well below the poverty line. The federal tipped minimum wage is $2.13/hour (16 states, including North Carolina, follow that guideline).
Until we figure out a better structure for the restaurant industry, we need to follow the money to understand how to tip. If you’re buying food at a QSR (quick service restaurant), such as a fast food joint or a sandwich shop, their employees follow the standard federal minimum wage of $7.25/hour. That’s not a lot of money, but it’s much more than $2.13/hour at a full-service restaurant. I still leave a 10 percent tip at QSR places.
I suggest leaving 20 percent gratuity for all purchases made at a full-service restaurant, not because of what you’re getting in return, but because that’s the cost of doing business at a restaurant. That is how they are structured. How is it different than ordering at a table, receiving your food, and paying the check? Heck, most good servers offer you a drink while you wait for your takeout order anyway.
To my restaurant owners though, please be conscious of how you disperse takeout tips. I suggest pooling takeout tips for $2.13/hour servers, because the entire team should participate in taking the order, packing it up and guaranteeing it’s correct for the guest.
What’s the deal with restaurant servers who insist on remembering my order instead of writing it down? To me, a server’s job is to make sure I get the food I ordered, not prove they can remember four or five meals for the table. I don’t know anyone who thinks their server is unprofessional for writing down an order. Not all of the time, but most of the time, the order isn’t right or isn’t complete or is mixed up when the server doesn’t write it down. Please, write it down and put our minds at ease.
Sincerely, OMG, Write It Down
Comic by @monstersinthemerlot
Dear OMG, Write It Down,
Did you know servers get paid big bonuses for every perfect order they send to the kitchen? Oh, you didn’t know that? That’s understandable, because it doesn’t exist! NOWHERE. Servers get paid, and tipped, for doing their job correctly. And a huge part of the job is getting the order right.
Many times, as a patron, I see my server smugly smiling as they “remember” our order. In my head, I want to scream “Hey MegaMind, you’re not impressing anyone. All you can do is mess up our order by not writing it down. If the food comes out correctly, you’ve done your job. Anything less is a failure, so do us all a favor and put pen to paper.”
I was a server for about five years. It was a fun gig. Short hours, good money, great social scene and very little responsibility. I folded a few napkins, swept a little, cleaned the coffee machine and then boom … clocked out and headed to the local bar to spend my tips on cold beers with my crew.
But Server Bravado is real. So many of us will brag about how many plates we can carry at one time, or how many glasses we can hold (I’m fairly confident at holding 12 empty wine glasses in one hand … no big deal). But another point of pride is how many orders we can remember at a table.
“Dude, I just took the order for that party of nine in my head. Drinks, appetizers and entrees, all up in my massive brain” is a sentiment commonly shared by some of our lovely service members.
So, why? Why do we care? Especially in an industry where you actually get paid a bonus, in the form of a tip, by the customer. One would think it would be wise to ensure it’s perfect rather than impressive. Maybe it’s just pride.
Therefore, the next time a server forgets to write it down and the order gets messed up, perhaps you forget to write down the tip on the receipt? Ooh, that might be harsh. But is it, really?
If you have a question about Raleigh’s restaurant/bar scene, email [email protected]
My husband and I go out often for drinks or dinner and recently noticed that, when it’s time to pay the tab, we don’t get an itemized receipt. I usually don’t think about it until I get home and realize I had 2 glasses of $10 wine, he had 2 $6 beers, but the tab was $50—before tip. There’s no way! This is happening at restaurants and bars but it feels weird, especially sitting at the bar, to say, “Hey, can I see the itemized receipt, please.” That makes it sound like I don’t trust the bartender or waitress. Is there a reason they aren’t giving me an itemized receipt?
Sincerely, Prof. Proof of Purchase
Prof. Proof Of Purchase,
It sounds like you didn’t have an honest bartender if your tab was $50 but you ordered $32 worth of drinks. That’s probably why you didn’t receive the itemized receipt in the first place. And thus, you really shouldn’t trust that bartender.
But let’s hope it was a simple mistake. Clerical errors are prone to happen. We’re only human. But humans also anticipate our mistakes and untrustworthiness, so that’s why we have the itemized receipt in existence in the first place.
If I had the eyes of every server and bartender in the greater Raleigh area reading this column, I’d politely ask them to always bring the itemized receipt with the credit card receipt, because it’s useful on many layers. We have expense reports to fill out, we have taxes to report, and, sometimes, we have to split the tab with our friends at the table. Whatever the reason, please, just bring the itemized receipt!
At a fast-paced bar, bringing it can feel superfluous and time consuming to the bartender. I always felt it was a time-suck waiting for the printer as you’re trying to get the bill to the guest. Some ordering terminals give you the option of which receipt to print, so the server or bartender elects not to waste time. But those options can create bad habits.
We’re getting better at cutting down the waste and printing. I personally love getting the e-receipt by entering my email or phone number. At least then, you have a digital paper trail of the night’s experience. But be prepared to be on the establishment’s mailing list forever.
When splitting the tab, I encourage using PayPal or Venmo with friends and putting the whole payment on one card. It’s more efficient and keeps everyone honest. And you get to use emojis for explanations of why you owe Matt $60.
Lastly, don’t feel embarrassed to ask for your itemized receipt. It’s not the server’s call to make, and needing the itemized receipt is useful for many reasons…including checking their math.
If you have a question about Raleigh’s restaurant/bar scene, email [email protected]
A new year has just begun and maybe you’re thinking what I’m thinking: Is the end nigh? I mean, why not? The Star Wars saga is over, the president has been impeached and people are consuming copious amounts of White Claw and Truly Hard Seltzer. Crazy! But what if it’s only the beginning?
As I ponder what’s to come in drinks trends for this new year, I keep going back to those hard seltzers. They’re leading the charge. In 2020, it’s all about that carbonation.
During the holidays, I witnessed my family and friends plow through six cases of the non-alcoholic, zero-sugar La Croix. Everyone, it seems, is drinking bubbles, for good reason: They’re fantastic to pair with food, they settle your tummy and they’re quite thirst quenching.
I predict that, rather than moving away from bubbles this year, we’re going to improve upon them instead. We already have a short list of local businesses crafting their own seltzers—including Isla, a Key Lime-flavored spiked seltzer from Raleigh’s R&D Brewing—to be used behind the bar in mixed drinks. If we, as a society, have effectively been seduced by White Claw, why wouldn’t we love a delicious, locally sourced fruit drink mixed with bubbles and a local spirit? And that’s assuming we even want to use a spirit at all.
On that note, get ready for more zero-proof (low ABV) cocktails. Having recently put a beverage program together at Wye Hill Kitchen and Brewing, I witnessed first-hand the importance of having a cocktail without booze. Obviously, they’re great for kids and pregnant women, but non-alcoholic drinks also broaden the options for those struggling with addiction or who simply want a delicious drink without booze. Of course, a zero-proof drink can always be spiked—now the customer gets to choose their favorite spirit. (Just a tip: Bourbon and vodka go great with lemon whereas tequila and rum work well with lime).
By now, most of us are much more woke to the importance of sustainable practices and protecting the environment. Plastic straws will be things of the past as alternative sipping options become the standard. Because everyone loves a turtle, right?
You don’t have to take all of this from me. I asked Ian Murray, a bar manager at Foundation, for his thoughts on 2020 bar trends. In his view, hospitality is finally taking precedence over the 20-ingredient cocktail.
“Don’t get me wrong, I love making 20-ingredient cocktails,” Murray says. “But I think the industry is finally on to ‘being cool to each other’ over how trendy the cocktails are. Ya feel me?”
I feel ya, Ian. Hospitality is always top of the list for successful businesses, and even though it’s not as sexy to say “be friendly to each other,” it definitely keeps people coming back. So does getting a drink quickly and not having to wait in line.
My last bar scene prediction will be the boom of the North Carolina distiller. Last year saw changes in alcohol laws that readied the local liquor industry for unprecedented growth. Distillers can serve cocktails now and instead of going through the ABC store, they can sell bottles to the public at their own brick-and-mortar locations. Look for this to expand in a wonderful way, with charming little boozy cafés crafting locally sourced spirits and pouring them over carbonated water.
It all fits together. For the 2020 bar scene, my vision is clear. You could even say it’s 20/20.
It’s become a meme, a Twitter war and storylines on CNBC, HuffPo and many other outlets. It involves a bun, a pickle, sometimes mayo and fried chicken. I’m talking about a chicken sandwich.
We have ourselves a battle of supremacy for the original white meat. That’s right, the Restaurant Guru has been mobilized for a special assignment, Operation Chicken Sandwich: Popeyes vs. Chick-fil-A (with Bojangles’ making a celebrity guest appearance).
My journey started with a phone call to the local Popeyes to ensure my voyage wasn’t in vain as, starting from its release back in August, the fast food chain has famously sold out of this sandwich on a regular basis. A team member answered my call thusly: “Thank you for calling Popeyes, we are fully stocked with chicken sandwiches, how may I help you?” Well, that’s all I needed to hear.
Fifteen minutes later, I approached a line of vehicles backed up onto Western Boulevard, all aiming for the drive-through. So, I parked next door and hiked over.
Chick-fil-A was no different. Heading in to the Cameron Village location, the two-lane drive-through was packed and overflowing out on to the street. Again, I parked next door and hoofed it on over.
What is going on here? Is there something I’m missing about this chicken? Let’s go inside and find out.
To get the most accurate comparison, I ordered one Classic and one Spicy chicken sandwich at each restaurant.
At Popeyes, I received my sandwiches rather quickly and noticed that the kitchen had pre-made dozens of sandwiches in anticipation of high volume sales. In contrast, Chick-fil-A’s sandwiches were made-to-order and it took seven or eight minutes for them to be served.
At Popeyes, the Classic, which cost $3.99, came on a squished bun—flattened under a stack of other sandwiches—with a dollop of mayo and a couple of sliced pickles. The spicy mayo was the only difference between the Classic and the Spicy sandwiches, though Popeyes Louisiana hot sauce was available upon request.
Chick-fil-A’s bun was significantly fresher, also served with pickle slices. They don’t ‘sauce’ their sandwich, which costs $4.19, with mayo, but you can get a packet along with Winston-Salem’s own Texas Pete Hot Sauce or any other sauces upon request. Unlike Popeyes, Chick-fil-A uses spicy breading instead of sauce to differentiate its sandwiches.
The verdict: Popeyes’ actual fried chicken was crispier than its competitor’s, but Chick-fil-A’s was packed with more flavor. So, who has the best chicken sandwich overall? That honor goes to Chick-fil-A for providing an all-around better sandwich that almost feels like it’s from a real restaurant … almost.
Let it be known that I also squeezed in a little Bo Time and wasn’t impressed with the Bojangles’ Cajun Filet chicken sandwich (cost: $4.19).
If people are already going nuts for mediocre chicken sandwiches from fast food joints, they’re going to lose their minds when Ashley Christensen is ready with her answer to this trend: Project Xtra Crispy. Or you could shell out a few extra bucks and get her Carolina Reaper Hot Chicken Sandwich ($9) or Classic Chicken Sandwich ($8) at Beasley’s in downtown Raleigh right now!
In summation, I will not be writing home to Mama about either Popeyes’ or Chick-fil-A’s chicken sandwiches. She’ll just have to pick up a copy of Raleigh Magazine to get the scoop like everyone else.
