Delivery Pizza Complaints

MajorCaptSilly · 03-21-2011, 08:58 AM

I was a restaurant manager for 15 years. I also cooked, waited tables, bussed tables, did dishes, etc. This has made me OCD about tipping. I never blame the waiter/waitress/delivery person for problems in the kitchen. If they handle the problem correctly, they get the same tip as if everything was perfect. If the kitchen messed up the order bad enough, I'll take it up with the manager. It's not the server's fault. I tend to tip in the 30-60% range. My problem is that my wife and I have some cheapskate friends who take out a calculator and compute a 15% tip no matter how good the service was. I then feel obligated to increase my tip to make up for their cheapskatedness.

MCS

Stephen · 03-21-2011, 09:24 AM

Quote:

Originally Posted by MajorCaptSilly

I was a restaurant manager for 15 years. I also cooked, waited tables, bussed tables, did dishes, etc. This has made me OCD about tipping. I never blame the waiter/waitress/delivery person for problems in the kitchen. If they handle the problem correctly, they get the same tip as if everything was perfect. If the kitchen messed up the order bad enough, I'll take it up with the manager. It's not the server's fault. I tend to tip in the 30-60% range. My problem is that my wife and I have some cheapskate friends who take out a calculator and compute a 15% tip no matter how good the service was. I then feel obligated to increase my tip to make up for their cheapskatedness.

MCS

For, "average" service I'll just double the tax and round it to the nearest dollar. Better service = better gratuity. There's been times I tip more than the meal.

pektel · 03-21-2011, 09:38 AM

Quote:

Originally Posted by MajorCaptSilly

My problem is that my wife and I have some cheapskate friends who take out a calculator and compute a 15% tip no matter how good the service was. I then feel obligated to increase my tip to make up for their cheapskatedness.

MCS

I hate that. My S.O.'s family is like that. So I tend to tip for the whole table.

Starscream · 03-21-2011, 10:50 AM

Quote:

Originally Posted by MajorCaptSilly

I was a restaurant manager for 15 years. I also cooked, waited tables, bussed tables, did dishes, etc. This has made me OCD about tipping. I never blame the waiter/waitress/delivery person for problems in the kitchen. If they handle the problem correctly, they get the same tip as if everything was perfect. If the kitchen messed up the order bad enough, I'll take it up with the manager. It's not the server's fault. I tend to tip in the 30-60% range. My problem is that my wife and I have some cheapskate friends who take out a calculator and compute a 15% tip no matter how good the service was. I then feel obligated to increase my tip to make up for their cheapskatedness.

MCS

They need a calculator to compute a 15% tip.

That may be the problem, Scott.

kelmac07 · 03-21-2011, 10:51 AM

Quote:

Originally Posted by Starscream

They need a calculator to compute a 15% tip.

That may be the problem, Scott.

MajorCaptSilly · 03-21-2011, 11:24 AM

Quote:

Originally Posted by Starscream

They need a calculator to compute a 15% tip.

That may be the problem, Scott.

They have to figure it to the penny. It's very embarrassing sometimes.

MCS

Stephen · 03-21-2011, 11:45 AM

Quote:

Originally Posted by MajorCaptSilly

They have to figure it to the penny. It's very embarrassing sometimes.

MCS

I've got a good size lump of coal here. If I ship it to you, think I could get a diamond out of the deal?

JaKaacH · 03-22-2011, 08:48 AM

Quote:

Originally Posted by Starscream

They need a calculator to compute a 15% tip.

That may be the problem, Scott.

Double the sales tax..

03-21-2011, 08:58 AM	#1
MajorCaptSilly Sklee Join Date: Oct 2008 First Name: Scott Location: Mishawaka, IN Posts: 2,523 Trading: (30)	Re: Delivery Pizza Complaints I was a restaurant manager for 15 years. I also cooked, waited tables, bussed tables, did dishes, etc. This has made me OCD about tipping. I never blame the waiter/waitress/delivery person for problems in the kitchen. If they handle the problem correctly, they get the same tip as if everything was perfect. If the kitchen messed up the order bad enough, I'll take it up with the manager. It's not the server's fault. I tend to tip in the 30-60% range. My problem is that my wife and I have some cheapskate friends who take out a calculator and compute a 15% tip no matter how good the service was. I then feel obligated to increase my tip to make up for their cheapskatedness. MCS __________________ Pillsbury, Minneapolis, Prince, Spoon Bridge and Cherry, coinkydink?