Delivery Pizza Complaints

[Volusianator]

OK, here's my two complaints with delivery pizza.

1) Why is it the last bite has the freakin' onion on it? I'd much rather eat that vial thing on the first bite so the rest of the pizza covers up the rancid flavor.

2) I'm gonna start tipping my pizza delivery guy next week for the pizza I had the week before. Delivered cold, no tip... for last week, delivered hot, you get your reward.

[Christiel49]

Digornio!
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[Ogre]

The wait, tell you 30-40 minutes, arrive an hour later!!!!

[pektel]

The only gripe I have with pizza delivery is expectation of a tip when the pizza place charges a delivery charge.

Otherwise, they afford me the opportunity to be lazy at dinner time if I wish. And I appreciate that when the situation calls for it.
Posted via Mobile Device

[thebayratt]

I don't get my pizza delivered anymore..
I got a real good friend whom is a store manager @ a national chain, she hooks me up on the way home, all I got to do is give her a call. I can't complain about free pizza. I don't abuse the "privelage", I only get one once every 2 or 3 weeks.

[kelmac07]

Digornio!
Posted via Mobile Device

:tu :tu

[Bill86]

I just hate how they never can seem to find out where my house is no matter where I live. They call 18 times and $hit. Then they are late.....Pizza isn't hot anymore. I just go pick it up, delivery is very overrated.

[TBone]

Digornio!
Posted via Mobile Device

Ditto to what Christine said

[emopunker2004]

The wait, tell you 30-40 minutes, arrive an hour later!!!!

hm usually for me its the other way around. tell me its an hour wait, then 30-40 min later i get my pizza :tu

oh yeh and i agree with OP, i hate that unexpected onion on my pizza

[forgop]

I used to deliver pizzas for papa johns when i was at purdue. Trust me-it's in your best interest to tip your driver. :r

[KidRock]

okay....I read this...I have several years in the pizza industry. Both corprate and private ownership. This workers are paid minimum wage and get dogged constantly. Most people who complain about slow service in my humbled thoughts have never worked a day in pizza. Do one 70-80 hour week and your view on food compeltly changes. I like working in pizza because the customers are awesome..just remeber no one is perfect...and if you think you are please join a pizza shop and do an 80 hour week.

I also cant stand general assumptions...not everyone who works in pizza is uneducated..really...im working on my masters...its a big shocker to folks who ask me...sorry if this seems like a rant..but behind every rant is truth. :)

[icehog3]

okay....I read this...I have several years in the pizza industry. Both corprate and private ownership. This workers are paid minimum wage and get dogged constantly. Most people who complain about slow service in my humbled thoughts have never worked a day in pizza. Do one 70-80 hour week and your view on food compeltly changes. I like working in pizza because the customers are awesome..just remeber no one is perfect...and if you think you are please join a pizza shop and do an 80 hour week.

I also cant stand general assumptions...not everyone who works in pizza is uneducated..really...im working on my masters...its a big shocker to folks who ask me...sorry if this seems like a rant..but behind every rant is truth. :)

But aren't the complaints here "rants" as well, Jon? ;)

For the record...I have zero complaints from the two local places I get pizza from, everything is always great, :)

[KidRock]

[QUOTE=pektel;1210143]The only gripe I have with pizza delivery is expectation of a tip when the pizza place charges a delivery charge.

sorry but hate to tell you the driver does not see any tip money from that. they charge that to make up for the labor (time) wise it takes to go from location A to location B. I have a lot of pizza managment experience. From big stores to privately owned.

[Cornrow_Wallis]

80 hour weeks? Jesus. Is that because they can't find people?

Back on topic, I always go get my pizza. I can have it delivered in an hour or pick it up in 15 minutes. I'll come pick it up. The only time I have it delivered is when I'm drunk.

[KidRock]

[QUOTE=Cornrow_Wallis;1210234]80 hour weeks? Jesus. Is that because they can't find people?

pizza companies go through employees because its hard to find good workers. I started my new pizza gig a month ago..after my first week I was offered a full time job with a min of 60 hours a week. trust me good help is really hard to find.

[icehog3]

I always tip, regardless of delivery charges...guy's gotta make a living. :2

[KidRock]

I always tip, regardless of delivery charges...guy's gotta make a living. :2

:banger Ill bring one from Detroit to your door!

[icehog3]

:banger Ill bring one from Detroit to your door!

I'll have cigars and beer waiting. ;)

[pnoon]

I'll have cigars and beer waiting. ;)

I'm on MY way.
:lv

[KidRock]

I'll have cigars and beer waiting. ;)

Hell yeah! thank you! im bringing one of everything..hope you like brick oven pizza. :)

[icehog3]

I'm on MY way.
:lv

We'll share...just come to Chicago.

Hell yeah! thank you! im bringing one of everything..hope you like brick oven pizza. :)

Oh yeah....hope you like Partagas. :)

[Superbad]

I worked in a pizza restaurant. It sucks being there next to that blast furnace of an oven. I worked for a local type place, and really don't like the pizza from the big chains. I try very hard to support the local guys, my kids will ask for Papa John's and I will get from Joey's, because it tastes way better. The kids get mad because I didn't order what they saw on the commercial.

[icehog3]

I go strictly local too, luckily I have a couple great places within a couple blocks.

Last Michigan pizza I had was from Red Devil Pizza on Grand River when I lived in Detroit. Looks like I have another Motown pizza coming! :wo

[KidRock]

I go strictly local too, luckily I have a couple great places within a couple blocks.

Last Michigan pizza I had was from Red Devil Pizza on Grand River when I lived in Detroit. Looks like I have another Motown pizza coming! :wo

http://www.brooklynpizzaonline.com/pizzas.html

[Superbad]

I have eaten Red Devil! I was born in Detroit. They have some pretty good pizza there.

[icehog3]

Oh, Margherita!! :dr

[icehog3]

I have eaten Red Devil! I was born in Detroit. They have some pretty good pizza there.

I think they are actually on Fenkell.....man, that brings back memories....

[Volusianator]

okay....I read this...I have several years in the pizza industry. Both corprate and private ownership. This workers are paid minimum wage and get dogged constantly. Most people who complain about slow service in my humbled thoughts have never worked a day in pizza. Do one 70-80 hour week and your view on food compeltly changes. I like working in pizza because the customers are awesome..just remeber no one is perfect...and if you think you are please join a pizza shop and do an 80 hour week.

I also cant stand general assumptions...not everyone who works in pizza is uneducated..really...im working on my masters...its a big shocker to folks who ask me...sorry if this seems like a rant..but behind every rant is truth. :)

I promise I wasn't generalizing, just complaining about this one shop.

[Lucky_Hippo]

Worked as an Assit. Mgr in a pie shop when I was young and in college. Belive me it's no fun delivering pizzas all night long and getting the "keep the tip" line after they hand you a 10 dollar bill for a 9.99 pizza. Not to mention the wear and tear on your own car while also paying for your gas. I think that job came pretty close to costing me money just to work there.

On the other hand, I HATE the onion thing as well!!!!

[Volusianator]

On the other hand, I HATE the onion thing as well!!!!

:tu

[taltos]

Our best local shop is a 3 minute walk from my house so we call ahead and then either my wife or I walk there to pick it up. BTW my favorite topping is onion.

[pektel]

[QUOTE=pektel;1210143]The only gripe I have with pizza delivery is expectation of a tip when the pizza place charges a delivery charge.

sorry but hate to tell you the driver does not see any tip money from that. they charge that to make up for the labor (time) wise it takes to go from location A to location B. I have a lot of pizza managment experience. From big stores to privately owned.

So I am paying for his time? How would he not see any of that money if it covers labor?

Another thing. Why do you tip the pizza guy, but the guy who shows up to unload a pallet of ceramic tile/hardwood floor gets nothing? Why don't we tip fedex drivers? Why is it only the pizza guy? He only has to carry a maybe 2 pound box about 30 paces.

That being said, I do tip my pizza guy. Just have no idea as to why.
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[KidRock]

[QUOTE=KidRock;1210233]

So I am paying for his time? How would he not see any of that money if it covers labor? No, the guy driving the pizzas doesn't see that money. It goes to the owner to help off set the time (labor) that they are gone.

Another thing. Why do you tip the pizza guy, but the guy who shows up to unload a pallet of ceramic tile/hardwood floor gets nothing? Why don't we tip fedex drivers? Why is it only the pizza guy? He only has to carry a maybe 2 pound box about 30 paces. Fed Ex drivers make more than minimum wage, they also don't pay for gas to drive there route or any mantiance. The guy who drops tile or hardwood floor does charge you a delivery fee, it is in the labor cost.

That being said, I do tip my pizza guy. Just have no idea as to why.
Posted via Mobile Device Thanks that is appericated!

[ahc4353]

I hate it when the mouse table falls over and the inside top of the box gets glued to the pie and takes the cheese off when you open it.

Don't do delivery much. Local pup has great pizza and wings but you have to pick it up. Well worth the effort. :D

[pektel]

So in addition to his tip, I have to pay his wages too. Got it.

As far as the delivery of tile/hardwood, a lot of them are paid minimum wage as well. I am owner of a cabinet/window/flooring/plumbing retail store. These delivery drivers work much harder physically, and are responsible for careful handling of a lot of money's worth of material.
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[KidRock]

So in addition to his tip, I have to pay his wages too. Got it.

As far as the delivery of tile/hardwood, a lot of them are paid minimum wage as well. I am owner of a cabinet/window/flooring/plumbing retail store. These delivery drivers work much harder physically, and are responsible for careful handling of a lot of money's worth of material.
Posted via Mobile Device

I didn't realize the man or woman who delivers wood or tile makes the same 7.40 an hour the same as a pizza delivery man or woman.

[Blueface]

Former pizza delivery guy for years here.

Only one tip I will give you.....................TIP.

We don't forget tippers.
In fact, we make it a point to remember very well those that are good tippers.

Your pizza will always arrive hot.
You will be first in line even if out of the way.

Those that don't tip?
Those that don't tip and on top of that are a..holes?

You don't want to know the stories of what their pizza endures while on route.

[Blueface]

[QUOTE=KidRock;1210233]

So I am paying for his time? How would he not see any of that money if it covers labor?

Another thing. Why do you tip the pizza guy, but the guy who shows up to unload a pallet of ceramic tile/hardwood floor gets nothing? Why don't we tip fedex drivers? Why is it only the pizza guy? He only has to carry a maybe 2 pound box about 30 paces.

That being said, I do tip my pizza guy. Just have no idea as to why.
Posted via Mobile Device

Why?

See my prior post.

You don't eat what the guy unloading wood or tile at your house brings.
You don't eat what Fed Ex brings (generally and when you do, it is totally sealed).

You tip him if he came promptly and brought you a hot pizza, looking the way you expected it.
You tip him to make sure the next time you order and he remembers you, you are not the last guy on his route and get a cold pizza.
You tip him because generally, base pay is a minimum that sucks.
I use to get $30 for the night, working from 5 p.m. until past midnight to 1 a.m. at times.
I had to supply my own gas.
I had to risk my car and insurance.
I had to incur additional maintenance on my car.

My true livelihood depended on tips, which made the night worthwhile for me.
As such, I killed myself to reward those customers I knew would reward me.

Food for thought. Pun intended.:r

[forgop]

[QUOTE=KidRock;1210233]

So I am paying for his time? How would he not see any of that money if it covers labor?

Another thing. Why do you tip the pizza guy, but the guy who shows up to unload a pallet of ceramic tile/hardwood floor gets nothing? Why don't we tip fedex drivers? Why is it only the pizza guy? He only has to carry a maybe 2 pound box about 30 paces.

That being said, I do tip my pizza guy. Just have no idea as to why.
Posted via Mobile Device

You tip the restaurant personnel, whether it's in their own B&M or on the road because they're paid significantly lower wages. I don't know what drivers delivering building materials makes, but FedEx/UPS/USPS all do quite well from hourly pay/benefits and use a company truck.

The guy delivering you a 16" pizza is paying almost $4/gallon for gas and additional wear and tear in his own car and working for ~$5/hour.

[forgop]

Former pizza delivery guy for years here.

Only one tip I will give you.....................TIP.

We don't forget tippers.
In fact, we make it a point to remember very well those that are good tippers.

Your pizza will always arrive hot.
You will be first in line even if out of the way.

Those that don't tip?
Those that don't tip and on top of that are a..holes?

You don't want to know the stories of what their pizza endures while on route.

So true-I remember one house completely out of the way that ordered pizza at least once a week. Never tipped. Their pizza would get tossed in the back of the car out of the bag and get delivered an hour later.

[Sawyer]

My only complaints about delivery pizza is that the only good pizza places around me don't deliver. :sh

[KidRock]

My only complaints about delivery pizza is that the only good pizza places around me don't deliver. :sh

I noticed your in Atlanta? Where abouts? The traffic is super killer in Atlanta..could that be a reason why they dont deliver? Is it a local or big chain? I have been to a local pizza shop in Marietta..it was awesome cant remeber the name..maybe you can help me?

[Stephen]

My problem with the service industry (and believe me, I'm not pointing any fingers here) is that tips nowadays are expected, regardless of service (or lack thereof) given. Hey, you go out of your way to take care of me, I'm going to take care of you. On the other hand, you don't meet my needs, I'm going to remember that come time to settle the tab. It's a two-way street.:2

[shilala]

I like pizza. I'm not complaining, cause they'll just spit in it. And if I don't tip, they'll spit in it more next time. The pizza guy gets five bucks even if the pizza is half eaten and two hours late. Period. IF it's more than one pizza, he gets more.

[pektel]

To those debating with me, I'm not arguing whether drivers should be tipped. It seems that's the way you take my side of the argument. In my state, if you use your own vehicle for work, the business you work for has to pay for mileage (which is a set price based on fuel and wear/tear on the vehicle). I believe it's around 48 cents a mile in mn. But that's business overhead, not mine. Adjust your normal prices accordingly instead of nickel and diming.
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[innova]

I ordered Domino's for the first time in years last week. Placed the order, then said paying by credit, and they asked me how much I wanted to put in for tip. Let him know that this kinda breaks the whole tip model but I'm pretty sure my business lesson was lost on the 'dude who answers the phone at Domino's'.

[hammondc]

So in addition to his tip, I have to pay his wages too. Got it.



I do not get the delivery fee either. It seems like it has started fairly recently, which I do not understand. I just don't get delivery anymore. It seems to me that the stores are using the $2.50 or $3 fee to offset the cheap pizzas that all the chains seem to be pushing. 5 years ago, a stuffed crust pepperoni from Pizza Butt would cost like $15. Now it is $9. They are not losing the profit, but making it up somewhere else.

Yes, some places charge a fuel surcharge. I understand that (to a point), but in those cases, the money goes to offset fuel costs. I would understand a delivery fee for pizza if the pizza place turns around and gives that money to the drivers for gas. But, they do not. It is hundreds (if not, thousands) of dollars a day in additional profit.

I quit eating most restaurant pizza anyway. That **** is terrible for you. I cook a mean Margherita pizza on the Big Green Egg anyway.


ps. On the very rare occasion that I do get delivery, I do tip well. Usually a fiver.

[shilala]

[quote=KidRock;1210233]

So I am paying for his time? How would he not see any of that money if it covers labor?

Another thing. Why do you tip the pizza guy, but the guy who shows up to unload a pallet of ceramic tile/hardwood floor gets nothing? Why don't we tip fedex drivers? Why is it only the pizza guy? He only has to carry a maybe 2 pound box about 30 paces.

That being said, I do tip my pizza guy. Just have no idea as to why.
Posted via Mobile Device
It's customary to tip persons in the food service industry that carry your food to you. Granted, very few pizza guys are worthy of much of a tip, but they fall under the "waitress" umbrella.
Tile guys don't fall under that umbrella, minimum wage or not. There's absolutely no reason why you can't tip the tile guy, moving guy, or anyone that does a service for you. It's a very nice thing to do, it's just not expected, as it's not customary. That's the "why" of it.

While we were in Dominican, I read a book about the country. They tip for everything. It's expected. If you ask a guy for help, maybe directions, you tip him. It's a friendly thing, as if you were buying him a soda. It's a far different "feel" than what we do here. (That doesn't just go for tourists, it's something that's practiced by the people who live there. It really lets them know they are appreciated, in a loving way.)

[Subvet642]

OK, here's my two complaints with delivery pizza.

1) Why is it the last bite has the freakin' onion on it? I'd much rather eat that vile thing on the first bite so the rest of the pizza covers up the rancid flavor.



If you don't like onions...I'm pretty sure they'll leave them off if you ask.

[Stephen]

I like pizza. I'm not complaining, cause they'll just spit in it. And if I don't tip, they'll spit in it more next time. The pizza guy gets five bucks even if the pizza is half eaten and two hours late. Period. IF it's more than one pizza, he gets more.
See, that's what I hate. People going out of their way to be a pricksicle. Since it's a forgone conclusion that it's ok for you to tamper with my food if I don't provide gratuity, or gratuity as you see fit, if I get service that I deem as crappy is it acceptable for me to take a crap on the hood of your car?

[Blueface]

See, that's what I hate. People going out of their way to be a pricksicle. Since it's a forgone conclusion that it's ok for you to tamper with my food if I don't provide gratuity, or gratuity as you see fit, if I get service that I deem as crappy is it acceptable for me to take a crap on the hood of your car?

I think the difference lies between what you think is right and what actually happens.
It is not right for people to spit in your food but it happens.

[shilala]

See, that's what I hate. People going out of their way to be a pricksicle. Since it's a forgone conclusion that it's ok for you to tamper with my food if I don't provide gratuity, or gratuity as you see fit, if I get service that I deem as crappy is it acceptable for me to take a crap on the hood of your car?
I don't think it's a forgone conclusion that it's okay to honker on my pizza, but I do think it's a reality, albeit a very slim chance.
I don't think it's acceptable to crap on anyone's car, either.
In the event I was to catch some kid defiling my pizza, it's going to open up a whole world of "acceptable" possibilities, though. :r

[hammondc]

I think the whole tipping model in food service should go away. If you think about it, it is a genius business model started by the industry. The business pays **** money for labor and you subsidize the rest of the labor cost in the form of a tip. So you get to pay for the food and labor cost. Get rid of the whole system. Pay the staff a decent salary. If they suck ass at the job, GTFO. Simple.

What if other industries were on the same model?

[Subvet642]

Anyone who brings food to my door 'cause I'm too lazy to get off my @ss to go and get it, gets a fin, at least.

[Stephen]

I think the difference lies between what you think is right and what actually happens.It is not right for people to spit in your food but it happens.
Expound upon this please. I think I know what you're trying to say, just want to be sure.:)
I don't think it's a forgone conclusion that it's okay to honker on my pizza, but I do think it's a reality, albeit a very slim chance.
I don't think it's acceptable to crap on anyone's car, either.
In the event I was to catch some kid defiling my pizza, it's going to open up a whole world of "acceptable" possibilities, though. :r
Forgone conclusion was too strong, but we as a consumer almost expect something afoul to happen if the service industry isn't given decent gratuity regardless of the level of service. That's my beef.

[Stephen]

If you don't like onions...I'm pretty sure they'll leave them off if you ask.
Make no mistake, those little nasty bastards have a way of sneaking onto your pizza, covert ops style.

[shilala]

Forgone conclusion was too strong, but we as a consumer almost expect something afoul to happen if the service industry isn't given decent gratuity regardless of the level of service. That's my beef.
They're hiring kids, you pretty much have to expect that kind of thing. I don't think for a second that it happens as much as we might think it does, but that fear is a chip they don't even have to play. We play it for them.
I guess it's built in. We know what we're up against when we order a pizza. You give the kid five bucks, that's the deal. If I don't want to give the kid five bucks, I shouldn't order a pizza.
It's really just like everything else. If you don't want crappy service and soggy cigars, don't buy them from CI. The list goes on and on.
I suppose we could argue forever how it should be in a perfect world, or how it should be so we'd like it better, but that isn't gonna change that it is what it is. Pizza sure isn't the only place we have to "play by their rules". It's life.

Back home we have Frank's Pizza. It is easily the best pizza in the universe. It's so good that spit isn't going to matter. You could dip this stuff in a tub of spit and it'd still make your eyes tear from the sheer goodness. I think everyone should order from there (but then it'd turn into that commercial goo like Pizza Hut and Dominos). :D

[Subvet642]

Make no mistake, those little nasty bastards have a way of sneaking onto your pizza, covert ops style.

Hey, I like onions, I just wish that toppings (real ones) found their way onto my pizzas, too. Maybe some anchovies?

[Blueface]

Expound upon this please. I think I know what you're trying to say, just want to be sure.:)

Forgone conclusion was too strong, but we as a consumer almost expect something afoul to happen if the service industry isn't given decent gratuity regardless of the level of service. That's my beef.

My second sentence is meant to expand.
It is not right for them to spit BUT they do regardless.

[Eleven]

This thread has NOT made me feel good about ordering pizza.

The former delivery guys talking about 'You don't wanna know what happens' kind of makes me sick.

If I found out that anything was done to my food, and I could prove it, someone would be prosecuted. At the very least the manager or owner would get some face time and public ridicule.

There is never a situation where it is acceptable to tamper with someones food.

[Volusianator]

BTW my favorite topping is onion.

LOL, Coke/Pepsi, Ford/Chevy, Cuban/Nicaraguan right!

[Volusianator]

The only gripe I have with pizza delivery is expectation of a tip when the pizza place charges a delivery charge.



I always ask for my pizza crispy from this place as normally it just doesn't get browned at all if you don't ask. So last night, for the first time, I looked at the rcpt stapled to the bag the pizza comes in..."$2.15 for crispy"! Really?! They charge and additional $2 to have my pizza go one more time around the carousel to get done a little more? The freakin' oven is already on and is gonna stay on, I call BS on that one. :sl

[Volusianator]

I'm pretty sure my business lesson was lost on the 'dude who answers the phone at Domino's'.

OK, that's funny right there!

[md4958]

I always ask for my pizza crispy from this place as normally it just doesn't get browned at all if you don't ask. So last night, for the first time, I looked at the rcpt stapled to the bag the pizza comes in..."$2.15 for crispy"! Really?! They charge and additional $2 to have my pizza go one more time around the carousel to get done a little more? The freakin' oven is already on and is gonna stay on, I call BS on that one. :sl

ok, that one is a bit ridiculous.

[Blueface]

This thread has NOT made me feel good about ordering pizza.

The former delivery guys talking about 'You don't wanna know what happens' kind of makes me sick.

If I found out that anything was done to my food, and I could prove it, someone would be prosecuted. At the very least the manager or owner would get some face time and public ridicule.

There is never a situation where it is acceptable to tamper with someones food.

Don't disagree.
I personally was only guilty of making sure I was late and with a stale pizza if you had a history of being an ahole.
However, I know many guys that did.
All I am saying is don't be naive thinking you can be a butt hole to someone handling your food and not think stuff like this does not go on.
I for one will never not tip if I intend to buy from them again.

[chippewastud79]

This thread has NOT made me feel good about ordering pizza.

The former delivery guys talking about 'You don't wanna know what happens' kind of makes me sick.

If I found out that anything was done to my food, and I could prove it, someone would be prosecuted. At the very least the manager or owner would get some face time and public ridicule.

There is never a situation where it is acceptable to tamper with someones food.

You might want to stop eating at any chain restaurant and especially skip fast food if you are overly concerned with problems with your food. :2

[Volusianator]

If you don't like onions...I'm pretty sure they'll leave them off if you ask.

I think you missed the point, there was one stray onion on my pizza, and it happened to be on the last bite. I'd rather have had it on the first so the rest of the pizza would've washed it away.

[Volusianator]

Make no mistake, those little nasty bastards have a way of sneaking onto your pizza, covert ops style.

THAT's what I'm talkin' bout!

[replicant_argent]

if the onions are "rancid" on your pizza? You ought to find a pizza joint with fresh ingredients. Any place that would use spoiled or subpar ingredients doesn't deserve your business. ;)



:r

[Stephen]

They're hiring kids, you pretty much have to expect that kind of thing. I don't think for a second that it happens as much as we might think it does, but that fear is a chip they don't even have to play. We play it for them.
I guess it's built in. We know what we're up against when we order a pizza. You give the kid five bucks, that's the deal. If I don't want to give the kid five bucks, I shouldn't order a pizza.
It's really just like everything else. If you don't want crappy service and soggy cigars, don't buy them from CI. The list goes on and on.
I suppose we could argue forever how it should be in a perfect world, or how it should be so we'd like it better, but that isn't gonna change that it is what it is. Pizza sure isn't the only place we have to "play by their rules". It's life.

Back home we have Frank's Pizza. It is easily the best pizza in the universe. It's so good that spit isn't going to matter. You could dip this stuff in a tub of spit and it'd still make your eyes tear from the sheer goodness. I think everyone should order from there (but then it'd turn into that commercial goo like Pizza Hut and Dominos). :D
My complaint is levied against pizza delivery guys, but the service industry in general.

[chippewastud79]

Recently I have picked up the pizza, since we live about 1/4 mile away. My wife pays by credit card over the phone, but when I go to pick it up there is a spot on the reciept that I sign for a tip. A tip for pick-up? :hm

[Volusianator]

Back home we have Frank's Pizza. It is easily the best pizza in the universe. It's so good that spit isn't going to matter. You could dip this stuff in a tub of spit and it'd still make your eyes tear from the sheer goodness.

Holy **** Scott, too funny, the place I order from on Friday nights when I'm working at the lounge is Frank's Pizza and their pie is the same quality!

[Blueface]

Just ordered a pizza and picking it up in person.:r

[Volusianator]

This thread has NOT made me feel good about ordering pizza.

The former delivery guys talking about 'You don't wanna know what happens' kind of makes me sick.

If I found out that anything was done to my food, and I could prove it, someone would be prosecuted. At the very least the manager or owner would get some face time and public ridicule.

There is never a situation where it is acceptable to tamper with someones food.

Amen to everything you said!

[Stephen]

Recently I have picked up the pizza, since we live about 1/4 mile away. My wife pays by credit card over the phone, but when I go to pick it up there is a spot on the reciept that I sign for a tip. A tip for pick-up? :hm
I'll leave a tip for a carry out order at a restaurant, provided everything is in order (bagged up, utensils/napkins/condiments included) and ready to go when they said it would be. A pizza joint? Not so much.

[Stephen]

Don't disagree.
I personally was only guilty of making sure I was late and with a stale pizza if you had a history of being an ahole.
However, I know many guys that did.
All I am saying is don't be naive thinking you can be a butt hole to someone handling your food and not think stuff like this does not go on.
I for one will never not tip if I intend to buy from them again.
There's a difference between giving piss-poor customer service (with the thought of you get what you pay for) and going out of your way to pervert one's food.:2

[chippewastud79]

I'll leave a tip for a carry out order at a restaurant, provided everything is in order (bagged up, utensils/napkins/condiments included) and ready to go when they said it would be. A pizza joint? Not so much.
Carry out food from a restaurant is a different animal. The servers still have to 'plate' it and bag it up for you to go, also particularly if they bring it to your car. Servers/bartenders also have to spend time from their other tables to pack up your food. A pizza that is made by the same guys no matter if it is delivered or picked up and doesn't require extra effort by them, it comes in the same box. :hm

[Stephen]

Carry out food from a restaurant is a different animal. The servers still have to 'plate' it and bag it up for you to go, also particularly if they bring it to your car. Servers/bartenders also have to spend time from their other tables to pack up your food. A pizza that is made by the same guys no matter if it is delivered or picked up and doesn't require extra effort by them, it comes in the same box. :hm
Yep. A little bit of effort goes a long way with me. I even appreciate it more if bread is included and you DON'T put it in the bag, but wait until I get there to get the fresh stuff. This is good customer service and will be compensated accordingly.

[shark]

Ok, if you hate onions so much, why get them on the pizza?

[Blueface]

There's a difference between giving piss-poor customer service (with the thought of you get what you pay for) and going out of your way to pervert one's food.:2

No doubt.
The discussion I addressed entailed no tipping at all, regardless of good service by a pizza delivery guy, assuming they are paid enough already. Poor service should not be rewarded and is a digression from what I addressed.

[Stephen]

No doubt.
The discussion I addressed entailed no tipping at all, regardless of good service by a pizza delivery guy, assuming they are paid enough already. Poor service should not be rewarded and is a digression from what I addressed.
There's a large portion of society that believes one should tip no matter the case. I don't necessarily subscribe to that school of thought. If an indivdual does a good job in the service industry takes care of you, they should be compensated for their effort and attention, period. What bothers me is if you get poor/no service, and yet are still expected to give a tip as if though you were adquately taken care of. Note, I'm not saying NO tip, but tip as though you would tip someone who provided good service. That's what grinds my gears.

[Eleven]

http://www.funnyforumpics.com/forums/This-Thread-Delivers/1/thread-delivers2.jpg

[GolfNut]

My only comment here: Mmmmmmm onions!

Ok maybe a bit more: We not only have worked in the food service industry in our youth, but the kids have too. Without the tips our son rec'd while delivering for a franchised pizza place, he would have gone backwards fast due to gas prices and the MPG on his delivery vehicle. They pay shite, they are terrible to their employees and it's just a huge load of crap to deal with for such a minimal amount.

Oh yeah, Mmmmmmmm ONIONS!

[Stephen]

My only comment here: :pu onions!

Ok maybe a bit more: We not only have worked in the food service industry in our youth, but the kids have too. Without the tips our son rec'd while delivering for a franchised pizza place, he would have gone backwards fast due to gas prices and the MPG on his delivery vehicle. They pay shite, they are terrible to their employees and it's just a huge load of crap to deal with for such a minimal amount.

Oh yeah, :pu ONIONS!
FTFY...:tu

[Lumpold]

If I eat in a restaurant, and get sh!tty service, no tip. You want to make an issue of it, I'll tell you why, in a rather loud voice, why your service was sh!tty.

If you deliver me a pizza... well, if it comes fine, you'll get a tip.

Luckily, I'm in the UK, where this is acceptable :tu

[Starscream]

There is never a situation where it is acceptable to tamper with someones food.

There is also never a reason for someone to act like a complete asshole in a restaurant and cuss and act vile over too much sauce or too little cheese, or they waited an extra 5 minutes for their food than what they were quoted. When you act like a douche, you get treated like a douche. I'm not talking about tipping here, I'm talking about those assholes who act like they own the world when they enter a restaurant.
I'm not directing this toward you, Scott. I'm just saying there are people out there like that.:)

[jcruse64]

It's a longer drive for you, KidRock, but I have Padrons if the pizza is REAL good! :D

Love pizza, but not the chain stuff.

Speaking of being treated like garbage by the owners, I knew a guy that delivered for the Hut a few years back. On delivery, a guy crossed the center line and crashed him. Hurt his back and totaled the car. Dude could only afford liability. After first telling him he'd be covered by his employer, they cut him loose a week later, with no way to pay for medical bills or a car(guy who hit him had no insurance). That's rough.

[Stephen]

It's a longer drive for you, KidRock, but I have Padrons if the pizza is REAL good! :D

Love pizza, but not the chain stuff.

Speaking of being treated like garbage by the owners, I knew a guy that delivered for the Hut a few years back. On delivery, a guy crossed the center line and crashed him. Hurt his back and totaled the car. Dude could only afford liability. After first telling him he'd be covered by his employer, they cut him loose a week later, with no way to pay for medical bills or a car(guy who hit him had no insurance). That's rough.
How would workman's comp not cover this? Further, and I'm by no means an expert, but I'm sure that a lawyer would have a field day with this.

[RevSmoke]

What do you mean, "Embarrass is out of your delivery zone?"

Last pizza I had delivered was delivered to me while ice fishing on Shawano Lake about 6 years ago. We told him where to drive on the ice, to honk, and we'd wave him in to our ice shanty. The delivery guy said it was the most unique delivery he'd ever made, wanted a picture of him delivering it to the door of the ice shack.

Wife delivered pizza for Dominoes one summer while we were teachers in the LA area. Not a good experience for her.

Peace of the Lord be with you.

[pektel]

Embarrass, MN?
Posted via Mobile Device

[Volusianator]

Ok, if you hate onions so much, why get them on the pizza?

If you're referring to the original post, go reread grasshopper.

[GolfNut]

If you're referring to the original post, go reread grasshopper.

OK, grasshoppers on a pizza, no thanks.

I obviously have too much time on my hands today. lol

[Volusianator]

There is also never a reason for someone to act like a complete asshole in a restaurant and cuss and act vile over too much sauce or too little cheese, or they waited an extra 5 minutes for their food than what they were quoted. When you act like a douche, you get treated like a douche. I'm not talking about tipping here, I'm talking about those assholes who act like they own the world when they enter a restaurant.


Agreed, do unto others...

[Volusianator]

Embarrass, MN?
Posted via Mobile Device

Well, you do have the Vikings, so I can totally understand Embarrass, MN!

[Volusianator]

FTFY...:tu

No idea what FTFY mean, but if you don't like onions, I'm in your corner! :banger

[pektel]

Well, you do have the Vikings, so I can totally understand Embarrass, MN!

Touché, sir :tu
Posted via Mobile Device

[GolfNut]

No idea what FTFY mean, but if you like onions, I'm in your corner! :banger

FTFY! :r:r

Fixed That For You!

[Volusianator]

FTFY! :r:r

Fixed That For You!

Get that off my quote or I'm gonna toss my cookies, which will then make me lost my first cup of French press coffee! Don't do me that way!

[hotreds]

Hah! Where I live we can't get 'za delivered! Also, I remember back in college in the 70s when it was Dominos cardboard! I understand they've improved quite a bit since those halcyon days.

[DTM]

Can't get delivery here. Gotta drive about 20 minutes one way for a pizza and they get mad when I try and charge mileage. :D

[KidRock]

[QUOTE=jcruse64;1210783]It's a longer drive for you, KidRock, but I have Padrons if the pizza is REAL good! :D

Love pizza, but not the chain stuff.

PADRONS?? LOL....I'm swinging by....I'll be in the area....make sure you got a few of those bad boys waiting! :)

[KidRock]

I delivered a pizza tonight, I haven't done this in years..I covered for a coworker who had to take his wife to the hospital..I usually don't do this but for anyone of my coworkers Id take a bullet for them. I had to take the pizza over 25 minutes from location a and back. I was respectful and got a great tip...also the new heat bags that are made keep them really hot. Steam was flying out of the boxes when they were handed out....Moral of pizza....be real and loyal...thank you 8 dollar tip :)

[Silound]

I strongly resent the fact that there is a general edge to malign those who work in the service industry as a whole. One or two bad apples can give the rest of us a bad name, but many of us consider ourselves professionals doing a job, and as such we don't like being lumped into a category with all the delivery drivers, take out services, fast food, etc etc. We really HATE being lumped in with the people who do stupid shat like spitting on food or other antics. There's a reason the industry is attractive, where else can you make $25K+ a year part time as a student?

There are times when I have given poor service, and usually apologize for it, and I still get tipped. There are times when I give great service and get miserable tips for various reasons. And don't get me started on profiling people and how they tip.

The bottom line is that the vast majority of people need to learn a bit more about the ins and outs of the service industry, and learn when (in the uncommon but possible time that is is warranted) to tip less than normal. There is no such thing as no tip unless the server assaults you verbally or physically or defiles your food in any way. End. Of. Story.

Most of you who have never done so would probably absolutely HATE working in a restaurant if you had to do it for a month.

[icehog3]

Most of you who have never done so would probably absolutely HATE working in a restaurant if you had to do it for a month.

I'd be in jail within a week. :2

[Adriftpanda]

No complaints here. Saw this thread and said to myself, "damn I want some pizza."

Thanks guys, it was delicious.

[Volusianator]

There are times when I have given poor service, and usually apologize for it, and I still get tipped.Honesty and sincerity go a LONG way in my book!

There are times when I give great service and get miserable tips for various reasons.

Sometimes people just don't understand. I've DJ'd weddings for over 19 years, have received thousands of dollars in tips, and have done weddings where I was a freakin' musical God, and got no tip. I don't feel bad in that later example as I know some people just don't think of tipping my profession. However, I better at least get a thank you and handshake for my efforts, then I'm happy.

[Stephen]

There is no such thing as no tip unless the server assaults you verbally or physically or defiles your food in any way. End. Of. Story.
And that's what I'm talking about. If you're a salesman working on commission, if for whatever reason you don't make a sale, you don't get commission. In the service industry if you don't take care of your client, why should it be expected that you receive gratuity? I'm not talking about outliers here (see: cheap people or people impossible to please) so those need not apply.

[Stephen]

Sometimes people just don't understand. I've DJ'd weddings for over 19 years, have received thousands of dollars in tips, and have done weddings where I was a freakin' musical God, and got no tip. I don't feel bad in that later example as I know some people just don't think of tipping my profession. However, I better at least get a thank you and handshake for my efforts, then I'm happy.
No doubt. You gotta take care of the people who take care of you.

[SmokeyJoe]

I'd be in jail within a week. :2

Me too!

Except in the Admiral's case... I'm pretty sure the reason he was in jail is because somebody ended up in the hospital. :r

[Lumpold]

And that's what I'm talking about. If you're a salesman working on commission, if for whatever reason you don't make a sale, you don't get commission. In the service industry if you don't take care of your client, why should it be expected that you receive gratuity? I'm not talking about outliers here (see: cheap people or people impossible to please) so those need not apply.

I worked as a barman and manager, and I let each member of staff keep their own tips, minus 10% to the floor staff. When servers told me this was unfair as So-and-So was making 10x more than them in tips, I made them watch a highlight reel from the CCTV of their service and So-and-So's service, then tell me the difference. I generally found that they at least left with a sense of why the other person was earning more in tips. Conversely, my best bar staff would often come and tell me where they f*cked-up and why they didn't make many tips on a night...

As my salesmen, their commission was their tip. Any fool can take an order at a bar, it takes great service for the barman to earn a tip.

[jcruse64]

[QUOTE=jcruse64;1210783]It's a longer drive for you, KidRock, but I have Padrons if the pizza is REAL good! :D

Love pizza, but not the chain stuff.

PADRONS?? LOL....I'm swinging by....I'll be in the area....make sure you got a few of those bad boys waiting! :)

Wait another month and we'll eat the pizza on KY Lake and smoke the Padrons while float around and blow the smoke at my wife :r.

[Silound]

And that's what I'm talking about. If you're a salesman working on commission, if for whatever reason you don't make a sale, you don't get commission. In the service industry if you don't take care of your client, why should it be expected that you receive gratuity? I'm not talking about outliers here (see: cheap people or people impossible to please) so those need not apply.

Because unfortunately, the server can only do so much to make you happy. Unfortunately, there are a LOT of factors people grind against servers that they can't control.

Example from my closing shift Friday night:

Busy as hell, short wait at the door, understaffed on the floor, most servers have 5-7 tables, which is 2-4 per server more than normal (depending on the server's skill and ability). I had a gentleman who is very unhappy that his drinks took nearly 10 minutes to come out (this is not an uncommon thing when a bar gets a surge of tickets). In a friendly conversational way, I explained to him that due to the surge of tables, the bartenders were overwhelmed and doing everything they could to make orders as fast as possible, and while he was waiting, could I get him a complimentary soft drink or some water? I was given a brief smile, and a no thank you (he was polite about it). His drinks were finally ready, I brought them out, and at about the halfway point on each drink I would ask if he would like another round so I could avoid the delay from the bar as much as possible. He was fine with that, he never had an empty glass waiting.

I warned him when the first drink came out that the kitchen was in the same way, and would he like to go ahead and order an appetizer now so I could get the order in quickly. He ordered our Ceviche del Mar, which I rang into the computer system. A while later I checked back when bringing him another drink and a glass of water (it was his second drink, and I usually always bring some water at that point) and found that a runner had run his ceviche out to him, and he was eating it. He was pleased with it, saying he had never had a shrimp based ceviche before and liked it. I got his food order and entered it into the computer.

Fast forward. His tenderloin dish came out via runner while I was taking drink orders for another of my tables (I had 7 tables at that point, and the dining area was packed full with people crowding the bar waiting for tables). I went over to check on him, and he informed me that his tenderloin was cooked incorrectly as it was too rare. So I apologized, asked him for a reference how much more it should be cooked so I can make sure the kitchen cooked the new one enough, and put in a rush order for his new tenderloin. It was an honest kitchen error, he wanted medium well and it came out more medium rare, but it took about another 15 minutes to get a fresh one out to him.

Fast forward again, another server had run his new tenderloin out, sans steak knife. So he flagged me down while I was carrying a tray and let me know he needed one, which I immediately handed off the tray and got him a knife. He was most unhappy that he now had to wait while his food lost heat for me to get him a steak knife. Interestingly, the rest of his party were quite happy and had no problems.

All said and done, end of the night, his bill (after picking up two other tabs) was a little over $346. He rounded the total up to $347, and left me a note saying that he appreciated that I was trying, but my service was terrible and that he shouldn't have to wait for drinks or food so long to come out, and his food wasn't prepared correctly, and that I wasn't on the ball enough to make sure he got a steak knife with his meal.



I know this man was close to being an "outlier" as you put it, but in this case three separate things out of my control were assessed to me. Now tell me, of his complaints, which exactly is my fault? The bar being swamped? The kitchen not correctly cooking his food? The runner not being attentive enough to make sure a steak knife came with the plate like they were supposed to? Most people who go out to eat are, forgive me for how harsh this sounds, too ignorant of the factors that are out of a server's control, and like to blame it on the server. The only things that a server can directly control are things they have their hands on. Everything else? The best I can do it warn you or try and work around it. Tell me how I am supposed to have a glass of water out to you in 15 seconds when some other server used all of the lemons and I have to go run into the cooler and find another bucket first before bringing you that water?


What you don't understand is that even if you didn't like the service, those people are still SERVING YOU. They are bringing you drinks, they are bringing you food, they are cleaning up after you, they still have to tip out the bartenders and host at the end of the night, regardless of whether or not you tipped them. This isn't a commission based system, it's not even remotely close to that. The restaurant still made a sale, you still paid them. That man that didn't tip me? He COST me $14.

When you don't leave a tip, you are in effect stealing from that server by costing them tip-out.

[smelvis]

Sorry, The restaurants need to pay a proper wage. I always tip and in the above scenario it would have been a basic tip. Because you were trying your best.

[captain53]

okay....I read this...I have several years in the pizza industry. Both corprate and private ownership. This workers are paid minimum wage and get dogged constantly. Most people who complain about slow service in my humbled thoughts have never worked a day in pizza. Do one 70-80 hour week and your view on food compeltly changes. I like working in pizza because the customers are awesome..just remeber no one is perfect...and if you think you are please join a pizza shop and do an 80 hour week.

I also cant stand general assumptions...not everyone who works in pizza is uneducated..really...im working on my masters...its a big shocker to folks who ask me...sorry if this seems like a rant..but behind every rant is truth. :)

So as I understand this the Pizza Delivery Guys work for irresponsible operations that do not know how to manage their business and do not pay their employees a living wage so therefore it is MY responsibility as a paying customer to make up for the drivers loss.:td

Don't worry I never have it delivered anymore because the pizza is not much good at any of the major delivery pizza places.

[Lumpold]

What you don't understand is that even if you didn't like the service, those people are still SERVING YOU. They are bringing you drinks, they are bringing you food, they are cleaning up after you, they still have to tip out the bartenders and host at the end of the night, regardless of whether or not you tipped them. This isn't a commission based system, it's not even remotely close to that. The restaurant still made a sale, you still paid them. That man that didn't tip me? He COST me $14.

When you don't leave a tip, you are in effect stealing from that server by costing them tip-out.
That makes it sound like you have a fixed-rate tip-out to the bar and running staff... you had to pay out $15 to other staff for their service to him, but he only tipped you a buck? I'd have a word with your management? That sounds highly unfair. If you have a night of continually bad tippers (and I really hope you don't), do you have to go get money from the bank to afford the tip-outs? How does that work?

I admit, here in the UK, our way of working things is different. I have no problem with leaving a tip for staff, none at all, but if the service is shoddy, little or no tip. I admit, I wouldn't have screwed you over a wait on a busy night, a miscooked steak, and a missing steak knife... I might not have tipped you as much as if the steak was spot on first time, but I have worked in that kind of environment, so I understand there are things that happen.

If my barstaff got a small tip, because their busboy hadn't refilled the ice and straws, or had not replaced an empty spirit botte, that was passed on to the busboy by the %age tip-out system. Sure, the busboy might have cost the server £5 in possible tips, but the server would never be actually out of pocket.

Maybe I misunderstood your post :sh

[Volusianator]

Unfortunately I had no idea that my OP was going to cause this much of a debate, I simply pointed out one issue I hate (the onion thing) and another that is in the control of the delivery person, both really I was just making in my opinion a little light humor.

That being said I need to say the following:


Because unfortunately, the server can only do so much to make you happy. Unfortunately, there are a LOT of factors people grind against servers that they can't control.

Example from my closing shift Friday night:

Busy as hell, short wait at the door, understaffed on the floor, most servers have 5-7 tables, which is 2-4 per server more than normal (depending on the server's skill and ability). I had a gentleman who is very unhappy that his drinks took nearly 10 minutes to come out (this is not an uncommon thing when a bar gets a surge of tickets). In a friendly conversational way, I explained to him that due to the surge of tables, the bartenders were overwhelmed and doing everything they could to make orders as fast as possible, and while he was waiting, could I get him a complimentary soft drink or some water? I was given a brief smile, and a no thank you (he was polite about it). His drinks were finally ready, I brought them out, and at about the halfway point on each drink I would ask if he would like another round so I could avoid the delay from the bar as much as possible. He was fine with that, he never had an empty glass waiting.

I warned him when the first drink came out that the kitchen was in the same way, and would he like to go ahead and order an appetizer now so I could get the order in quickly. He ordered our Ceviche del Mar, which I rang into the computer system. A while later I checked back when bringing him another drink and a glass of water (it was his second drink, and I usually always bring some water at that point) and found that a runner had run his ceviche out to him, and he was eating it. He was pleased with it, saying he had never had a shrimp based ceviche before and liked it. I got his food order and entered it into the computer.

Fast forward. His tenderloin dish came out via runner while I was taking drink orders for another of my tables (I had 7 tables at that point, and the dining area was packed full with people crowding the bar waiting for tables). I went over to check on him, and he informed me that his tenderloin was cooked incorrectly as it was too rare. So I apologized, asked him for a reference how much more it should be cooked so I can make sure the kitchen cooked the new one enough, and put in a rush order for his new tenderloin. It was an honest kitchen error, he wanted medium well and it came out more medium rare, but it took about another 15 minutes to get a fresh one out to him.

Fast forward again, another server had run his new tenderloin out, sans steak knife. So he flagged me down while I was carrying a tray and let me know he needed one, which I immediately handed off the tray and got him a knife. He was most unhappy that he now had to wait while his food lost heat for me to get him a steak knife. Interestingly, the rest of his party were quite happy and had no problems.

All said and done, end of the night, his bill (after picking up two other tabs) was a little over $346. He rounded the total up to $347, and left me a note saying that he appreciated that I was trying, but my service was terrible and that he shouldn't have to wait for drinks or food so long to come out, and his food wasn't prepared correctly, and that I wasn't on the ball enough to make sure he got a steak knife with his meal.



I know this man was close to being an "outlier" as you put it, but in this case three separate things out of my control were assessed to me. Now tell me, of his complaints, which exactly is my fault? The bar being swamped? The kitchen not correctly cooking his food? The runner not being attentive enough to make sure a steak knife came with the plate like they were supposed to?
None. This guy was just 100% phucktard. If your account is accurate, and I'm not saying it isn't, this dude was just a pompus ass. I've NEVER held out on or downgraded a tip to the waitstaff based on the kitchen or bar.




What you don't understand is that even if you didn't like the service, those people are still SERVING YOU. They are bringing you drinks, they are bringing you food, they are cleaning up after you, they still have to tip out the bartenders and host at the end of the night, regardless of whether or not you tipped them. This isn't a commission based system, it's not even remotely close to that. The restaurant still made a sale, you still paid them. That man that didn't tip me? He COST me $14.

When you don't leave a tip, you are in effect stealing from that server by costing them tip-out.
This on the other hand is an issue with the facilities management and their policy.

Playing Devils advocate, let's just say that your service was average at best or even subpar. Just because you are "serving me" doesn't mean you deserve a tip. I was always told that TIPS was an acronym for To Insure Proper Service. True or not, I'm going to believe that and I'll be damned if I'm going to tip someone simply because the service industry feels it's status quo to do so because you simply were there and brought my food/drinks out, in the end, that is your job. If your service was poor and it cost you money because you had to tip out other workers, then that's something you should think of while waiting on me, again, that is your job.

OK, so, like I said, the example above was playing Devils advocate, I'm not saying that poor service was what you gave, from what you said, none of that stuff was your fault. Again, the customer was an ass and the restaurant you work for should be ashamed of themselves for making you tip the hostess/bussboys. Have the chefs prepare a good meal, pay them well to do it, have the hostess be polite and courteous and pay them fairly, the bussboy should be paid fairly to do his job as well, then when it comes to the waitstaff, they get the tips, their the ones who "service" the customers, when all this is done, customers pay their bill, tell others how good it was and come back. The restaurant makes money and so do it's employees. :2

[Stephen]

*condensed post*
Nah, guy was a douche, because you did several things to take care of him:

1. Even though it took nearly ten minutes to get his first drink out, you never let it go dry. Good service.
2. Recommended and quickly delivered an appetizer(can't be understated enough. I HATE when I order an appetizer and it gets there like two minutes before my meal). Good service.
3. When faced with a problem, quickly resolved it. Good service.

Doing all of this while doubling the amount of tables you normally wait on. Again, this guy was a douche. He was even more of a douche because he wanted a perfectly good steak cooked medium-well...;)

My last restaurant experience was not a pleasant one as a direct result of the server, and I still tipped her (not because I wanted to, but for fear of getting the stink-eye from my fiancé). She even asked why I tipped her, and she's much more in line with your line of thinking than mine.

[Stephen]

When you don't leave a tip, you are in effect stealing from that server by costing them tip-out.
If your service was poor and it cost you money because you had to tip out other workers, then that's something you should think of while waiting on me, again, that is your job.
This pretty much sums up how I feel.

[md4958]

B
What you don't understand is that even if you didn't like the service, those people are still SERVING YOU. They are bringing you drinks, they are bringing you food, they are cleaning up after you, they still have to tip out the bartenders and host at the end of the night, regardless of whether or not you tipped them. This isn't a commission based system, it's not even remotely close to that. The restaurant still made a sale, you still paid them. That man that didn't tip me? He COST me $14.

When you don't leave a tip, you are in effect stealing from that server by costing them tip-out.


Ive pretty much stayed out of this discussion because I have mixed feelings on this subject.

To quote Steve Martin in My Blue Heaven- "I dont believe in tipping, I believe in over-tipping".

Best service I ever received, from a waiter at Kowloon Restaurant (Chinese), Saugus, MA 1999. Food and drink total- about $23. Tip- $25. (yes, our server made our dining experience THAT memorable)

Worst service Friendlies Restaurant, Enfield, CT- February 2011 about 2pm. Got seated immediately as it was after lunch and the crow was thin. Waitress finally came over after 10 minutes and took our drink, appetizer, and entree orders (we waited long enough and had a starving 4 year old). Chocolate milk for my son, and ice water for my wife appeared after about 10 minutes, my strawberry fribble (like a milkshake) still hadnt come.

An HOUR later, I finally asked the hostess if our food and my shake was ready yet. She (the hostess mind you) brought out our appetizers and they were ICE COLD. My fribble still nowhere to be seen. I allowed my 4 year old to dig into a quesedilla and told my wife I was going to speak to the manager. Went up to the front and asked for the manager and discreetly told him that we had been waiting an hour for our appetizers, and when they came out they were cold. The manager just kinda shrugged. So at that, I told him we were leaving. I was so pissed off that the manager didnt even apologize we walked out without paying the tab.

Now Ive worked in the food industry my entire life, I know when its a kitchen issue. Cold food is most certainty NOT the fault of the kitchen. Had the food been slow, but piping hot, I wouldnt have fretted. But I know cold food means the server left it sitting under the lights so long that even the heat lamps couldnt help. I should also note that as we were being seated I overheard a woman commenting to her son in the booth behind us "an hour wait for a freaking sandwich is ridiculous." This appeared to be a common theme with our waitress.

So according to your logic I still should have left a tip, because the $hitty waitress had to tip out the busboy???

And I dont know about the restaurant you work at, but every restaurant that I know of tip outs are based on percentages, 10% busboy, 15-20% bartender is the standard around this area. So if the server has a bad night tip wise they arent taking money out of their pockets to tip out. I believe Lumpy was saying something similar.

The actual term is "Gratuity", a "tip" is a thank-you for good service. It should not be expected for lousy service. All servers have off days, where they just arent up to snuff, but why is that my problem as a customer?

At the bakery and caffe I have some customers that tip religiously, and some dont. I dont expect them to, unless they are provided with exceptional service, which I try to insist on. And still I dont get upset if they dont tip. I dont pay my employees server wage so anything extra is all gravy. And I dont keep tips anyway, it goes into the tip bucket and the girls split it up.

[lostark374]

Because unfortunately, the server can only do so much to make you happy. Unfortunately, there are a LOT of factors people grind against servers that they can't control.

Example from my closing shift Friday night:

Busy as hell, short wait at the door, understaffed on the floor, most servers have 5-7 tables, which is 2-4 per server more than normal (depending on the server's skill and ability). I had a gentleman who is very unhappy that his drinks took nearly 10 minutes to come out (this is not an uncommon thing when a bar gets a surge of tickets). In a friendly conversational way, I explained to him that due to the surge of tables, the bartenders were overwhelmed and doing everything they could to make orders as fast as possible, and while he was waiting, could I get him a complimentary soft drink or some water? I was given a brief smile, and a no thank you (he was polite about it). His drinks were finally ready, I brought them out, and at about the halfway point on each drink I would ask if he would like another round so I could avoid the delay from the bar as much as possible. He was fine with that, he never had an empty glass waiting.

I warned him when the first drink came out that the kitchen was in the same way, and would he like to go ahead and order an appetizer now so I could get the order in quickly. He ordered our Ceviche del Mar, which I rang into the computer system. A while later I checked back when bringing him another drink and a glass of water (it was his second drink, and I usually always bring some water at that point) and found that a runner had run his ceviche out to him, and he was eating it. He was pleased with it, saying he had never had a shrimp based ceviche before and liked it. I got his food order and entered it into the computer.

Fast forward. His tenderloin dish came out via runner while I was taking drink orders for another of my tables (I had 7 tables at that point, and the dining area was packed full with people crowding the bar waiting for tables). I went over to check on him, and he informed me that his tenderloin was cooked incorrectly as it was too rare. So I apologized, asked him for a reference how much more it should be cooked so I can make sure the kitchen cooked the new one enough, and put in a rush order for his new tenderloin. It was an honest kitchen error, he wanted medium well and it came out more medium rare, but it took about another 15 minutes to get a fresh one out to him.

Fast forward again, another server had run his new tenderloin out, sans steak knife. So he flagged me down while I was carrying a tray and let me know he needed one, which I immediately handed off the tray and got him a knife. He was most unhappy that he now had to wait while his food lost heat for me to get him a steak knife. Interestingly, the rest of his party were quite happy and had no problems.

All said and done, end of the night, his bill (after picking up two other tabs) was a little over $346. He rounded the total up to $347, and left me a note saying that he appreciated that I was trying, but my service was terrible and that he shouldn't have to wait for drinks or food so long to come out, and his food wasn't prepared correctly, and that I wasn't on the ball enough to make sure he got a steak knife with his meal.



I know this man was close to being an "outlier" as you put it, but in this case three separate things out of my control were assessed to me. Now tell me, of his complaints, which exactly is my fault? The bar being swamped? The kitchen not correctly cooking his food? The runner not being attentive enough to make sure a steak knife came with the plate like they were supposed to? Most people who go out to eat are, forgive me for how harsh this sounds, too ignorant of the factors that are out of a server's control, and like to blame it on the server. The only things that a server can directly control are things they have their hands on. Everything else? The best I can do it warn you or try and work around it. Tell me how I am supposed to have a glass of water out to you in 15 seconds when some other server used all of the lemons and I have to go run into the cooler and find another bucket first before bringing you that water?


What you don't understand is that even if you didn't like the service, those people are still SERVING YOU. They are bringing you drinks, they are bringing you food, they are cleaning up after you, they still have to tip out the bartenders and host at the end of the night, regardless of whether or not you tipped them. This isn't a commission based system, it's not even remotely close to that. The restaurant still made a sale, you still paid them. That man that didn't tip me? He COST me $14.

When you don't leave a tip, you are in effect stealing from that server by costing them tip-out.





i understand what you are saying here. and yes I work in the service industry also.

If I were you i would address several of these issues.

first the the starting round of drinks were out of your control and the fact that you addressed it by being prompt on the second and continuing rounds was well played but i would take this up with your manager that possibly they need more bar staff or another dedicated bartenter(s) for just the servers.


second.
his steak being incorrectly prepared again not your fault, did you remove the dish from the table? was the Knife on the dish? if yes then you knew he did not have a knife. if you are going to rely on runners and or other servers to serve your customers then you should have replaced his table setting before his replacement dish arrived. (you had 15 minutes)

third.
seems you work in a high volume resturant. if you have a mandatory tip out to the people helping you then in fact they are serving you as well as the customers and if my income reflects them and they are dropping the ball i would sure as hell be addressing it with them and there income would reflect it. if i was forced to tip them a percentage of the sale and not a percentage of the tip i would address that with the manager(s).


did you explain this to the floor manager? did you request a comp of any kind to the table? round of drinks, desert?


problems will come up thats a fact. its how they are handled that makes for great service. this guy was probably a tough customer to begin with and probably not a big tipper to begin with because even horrible service with me will still get you 15%

i live off of tips and i tip well, usually tip too well, up to (50% on food and 75% on drinks) but to get almost nothing on a $350 ticket is a real kick in the nuts i would have gone off on the staff that was helping me.

[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

[Stephen]

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.:sh

[pektel]

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.

[T.G]

And I dont know about the restaurant you work at, but every restaurant that I know of tip outs are based on percentages, 10% busboy, 15-20% bartender is the standard around this area. So if the server has a bad night tip wise they arent taking money out of their pockets to tip out. I believe Lumpy was saying something similar.


Moe, question...

I'm guessing that kitchen staff typically never gets a percentage? It's always just those in the server/floor positions?

[md4958]

Moe, question...

I'm guessing that kitchen staff typically never gets a percentage? It's always just those in the server/floor positions?

In my experience, correct Adam. Back of house and Front of house are typically two different pay scales.

[Lumpold]

Moe, question...

I'm guessing that kitchen staff typically never gets a percentage? It's always just those in the server/floor positions?

I would also guess that with the exception of pot-wash, kitchen staff are earning 1.5x, 2x or even 3x the base wage waiting, bar and floor-staff are getting :tu

In the UK, waiting tables, working bar and floor staff are all minimum, or just above minimum, wage (£6/hr), whereas chef/Microwave Technicians will start at £8.50-£9/hr with basic training in place (i.e. vocational qualifications at a minimum).

[Starscream]

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.:r That may be the problem, Scott.:tu

[kelmac07]

They need a calculator to compute a 15% tip.:r That may be the problem, Scott.:tu

:r :r :r

[MajorCaptSilly]

They need a calculator to compute a 15% tip.:r That may be the problem, Scott.:tu

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


MCS

[T.G]

In my experience, correct Adam. Back of house and Front of house are typically two different pay scales.

I would also guess that with the exception of pot-wash, kitchen staff are earning 1.5x, 2x or even 3x the base wage waiting, bar and floor-staff are getting :tu

In the UK, waiting tables, working bar and floor staff are all minimum, or just above minimum, wage (£6/hr), whereas chef/Microwave Technicians will start at £8.50-£9/hr with basic training in place (i.e. vocational qualifications at a minimum).

Thanks.

That's kind of what I thought, but having no restaurant experience, I wasn't sure.

[Stephen]

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?;)

[aich75013]

Since were sharing stories...
My wife and I were in Vegas about 3 years ago. My best friend was the kitchen manager at a restaurant, so we went in to visit him.
While waiting for our food and while talking to my friend, I saw a waitress walk by with a tray carrying 4 mixed drinks (daquiri types in tall glasses.) She manages to dump the entire tray on me. And then proceeds to aploogize to the table whose drinks she spilled. Didn't say a word to me. Then walked off.
My friend was already going to comp our meal (because he always does) but I was a little upset that I'm standing here soaking wet and didn't even receive an apology. The floor and kitchen are kept separate, so my friend has the floor manager come out to talk to us. We barely get an apology, so my wife insists that the least he could do was give me a replacement shirt since they had a gift shop and my current one was soaking wet. He seemed a little surprised by the request, but agreed. It's surprising what some people consider as good customer service.

On the other hand, I've had at least two of the opposite.
While at a steakhouse, I found a small piece of plastic in our dessert. Spoke to the manager, and he gave us his card and wrote on the back: 1 free appetizer and 3 free desserts. One dessert for each of us.

Another time in Vegas (different restaurant), we were having trouble getting the attention of our waitress, so my wife finally yelled out "excuse me," a little loud. This was after 3 times of her passing by us without ever looking our way. Apparently the owner was sitting nearby having lunch and saw, so he comped our entire meal. We offered to pay, but the waiter apologized for the incident and said that the owner wouldn't allow it.

On each account, we still left at least a 25% tip. I've never worked in a restaurant, but because of my friend above, I've always left a decent tip.

[pektel]

Going to order a some Pizza hut right now. Going to pick it up though. Stupid delivery charge.

[rizzle]

Sounds like some of y'all must need a new pizza joint. The two we use are awesome. Only ever had one problem and they made good on it within minutes. :tu

Edit: and you gotta have onions on your pie, man.

[rizzle]

[QUOTE=pektel;1210401]

Why?

See my prior post.

You don't eat what the guy unloading wood or tile at your house brings.
You don't eat what Fed Ex brings (generally and when you do, it is totally sealed).

You tip him if he came promptly and brought you a hot pizza, looking the way you expected it.
You tip him to make sure the next time you order and he remembers you, you are not the last guy on his route and get a cold pizza.
You tip him because generally, base pay is a minimum that sucks.
I use to get $30 for the night, working from 5 p.m. until past midnight to 1 a.m. at times.
I had to supply my own gas.
I had to risk my car and insurance.
I had to incur additional maintenance on my car.

My true livelihood depended on tips, which made the night worthwhile for me.
As such, I killed myself to reward those customers I knew would reward me.
Food for thought. Pun intended.:r
Funny how that works, huh Carlos? There is a lesson in those few words that can apply to many, many situations one encounters in life.

[replicant_argent]

Going to order a some Pizza hut right now. Going to pick it up though. Stupid delivery charge.

one word... Sammys.

[JaKaacH]

They need a calculator to compute a 15% tip.:r That may be the problem, Scott.:tu

Double the sales tax..;)

[Tenor CS]

My wife and I are both doing the full time school full time work thing, and hardly ever cook anymore, so we go through a lot of pizzas. I also order pizza a lot at work for lunch, since we only get 1/2 hr lunch break. We order from Pizza Hut, Papa John's and a couple of local Mom and Pop shops. I gotta say, I have never had a complaint about any of the service. I have ordered dozens of pizzas in the last year, and each one has been hot and on time.

With one exception: We ordered on Halloween night. The driver was attacked/pranked by a group of high school kids. Not injured but very shaken up. Our pizza finally got to us like 2 hours later and it was cold, but free. I even tried to tip the kid, as he had to deliver to a 3rd floor walk up, but he wouldn't take anything. They did call us to let us know that there were problems and that it would be free. No biggie, 10 minutes in the oven and it was good as new, and that was a very rare circumstance that was entirely out of control of the pizza place. We have ordered from them many times since without incident.

[pektel]

one word... Sammys.

You had to rub that one in. The gf doesn't like it, so I don't get to order it. I on the other hand adore the Sammy's Special (sausage, green pepper, onion).

[replicant_argent]

You had to rub that one in. The gf doesn't like it, so I don't get to order it. I on the other hand adore the Sammy's Special (sausage, green pepper, onion).

Of course.... if you don't like Savoy down in the old Harbor joint... HAHAHAHAAAAAAA

Their pizza doesn't suck at all either.

[pektel]

I haven't been in there since it's been renamed. In fact I forgot all about it! Is it worth the trip?

[replicant_argent]

Yes.

[pektel]

That will be the next place we try! Thanks for the recommendation.