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ggincal
New member
Username: ggincal
Post Number: 30
Registered: 09-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, June 09, 2006 - 03:01 am: | 
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Hi, I haven't posted here in a long time. Some of you may remember me as the pizza delivery guy who posted here, a few times, about a year ago.
Well, i am still doing pizza delivery. But, this week i started delivering food for a "fine dining" establishment during lunchtime. We are delivering only from 11AM-2PM, only M-F. This is somewhat expensive, but very good food. nobody knows that we deliver lunch, so i am spending all my time distributing flyers to the local businesses. It's for an established restaurant, with an excellent reputation.
Now for the part where i need your advice.
When delivering pizza there is no need to tip out. However, my new job is an established restaurant, and i asked the owner about tip-outs, and he said it would not be needed.
Well... i understand how people think, and i want the staff supporting me, not pissed off because they are doing work, for me, for nothing.
Since delivering alcohol is illegal, i don't have to tip out the bartender, i create no work for him.
The bussers also are not involved in a delivery situation. So i can see that i do not need to tip-out to them.
My deliveries are creating extra work for the kitchen. Even though the owner says i don't need to tip-out anybody, i feel that i should tip out the kitchen, at the same rate that a waiter/waitress does.
My main question is: what % does the wait staff give to the kitchen? Also, there seems to be about 3-4 people in the kitchen when i am working, should i tip-out each person individually, or give the tip-out to whoever seems to be in charge, and let them divide it as they see fit?
Am i missing someone else who should be tipped-out?
Or, is the owner correct, and i should not tip out anyone? |
ggincal
New member
Username: ggincal
Post Number: 31
Registered: 09-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, June 09, 2006 - 03:14 am: |
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Oops... forgot to mention that this restaurant has never had delivery service before, so we are all figuring it out as we go! |
jammie
New member
Username: jammie
Post Number: 1219
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, June 09, 2006 - 06:48 am: |
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ggincal, that is very consciences of you. Since they have never done delivery before you are setting the standard. First of all to answer your question the wait staff usually does not tip out the kitchen. So I really dont think that the kitchen expects to be tipped out. Unless perhaps at your restaurant they do, then I would ask one of the servers.
I am of the school a little love goes a long way. If you want to tip out the kitchen Im sure it would be greatly appreciated. Who do you tip? It sounds like there are 3 or 4 people that assist in the take out food. Maybe take 10% of your tips and divide it among the people you want tipped. Assuming you make $100.00 that leaves $10.00 to be split. Not a lot for 3 or 4 people. Which brings me to another point, if you start tipping out the kitchen you can never go back to not tipping. It is now expected, could you be starting a trend that will be hard to keep up on your slow days? I am not one to discourage tipping so dont misunderstand me, I'm kind of looking at the big picture. Maybe on your good days you could give each person a 5 spot. It wouldn't be starting something, but still showing appreciation with out them expecting it on a regular basis.
I know its hard when there is not set policy. We are not required to tip out either. I work at a bar that has a very limited menue. The cook does a lot of other duties and helps out. I give him 10% of my tips. Its delicate territory, since we are not required and the others sometimes dont tip at all or very little. On my slow days I almost apoligeticly give him the tip out. I feel like I'm being cheap, but I didnt make it on that day.
When you do tip your people maybe you could say something like " I know I'm not required to tip out, but I wanted to give you a little thank you, since I made good today." I would give the tip to the person in charge, they may keep it all or distribute it unfairly.
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westley
New member
Username: westley
Post Number: 30
Registered: 03-2006
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, June 09, 2006 - 08:30 am: |
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I wouldn't recommend setting a standard of tipping regularly, for a couple of reasons, but especially because you don't want to create animosity with the servers, who may feel that you are trying to get special treatment, or may feel pressure that they are now expected to tipout the kitchen (I'm assuming that, like most places, there is no tipout to the kitchen from servers). And, if you tipout and they don't, then what are they going to think if they come back to the kitchen and see a person putting together a to-go order while the dine-in order is on hold? Yeah, they're not going to show you the love there. You don't want the servers ticked off at you.
I would recommend "spot tipping", which would probably be more socially acceptable - every once in a while, you are going to get an awesome tip - an order for 30 people, and they tip you 15%, whatever that works out to be, I'm sure it would be a great tip for you. Everybody will recognize that this is a special situation, the kitchen will really have to pull together to make it happen, and it will be a lot of work from them. When you return, just tell the head guy in the kitchen "Thanks for the help on that, they gave me a great tip, can you spread this around the kitchen?" and give him a good chunk of it - like half. If you do that, I doubt the servers wil get too ticked off, since it's a special situation, and you're still giving a great tip to the kitchen, and I wouldn't tip anything for the everyday stuff. Or, you could just set aside a portion of your tips in a jar, and once a month or so give them a nice tip. But, I wouldn't get into the habit of tipping them every day or every order, since you are then locked in, it's expected, and more importantly, you could easily make some bad blood between you and the servers. |
ggincal
New member
Username: ggincal
Post Number: 32
Registered: 09-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, June 09, 2006 - 11:35 am: |
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Thanks, i knew i could get good advice here! |
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