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Direct Headline: ‘No tip, no trip’: DoorDasher shows piles of orders sitting on restaurant counter, says it’s a result of non-tipping customers
By Braden Bjella Feb 6, 2023, 9:15 am CST
Amongst DoorDash drivers, there is a common saying: “no tip, no trip.” This means exactly what it sounds like. If a customer orders an item and does not tip, many DoorDash drivers will simply ignore the order as waiting for more profitable orders better serves their interests....Many users on TikTok have shared the alleged consequences of this mantra to viral success. One user claimed a pile of orders without tips was sitting for 4 hours owing to the fact that no one wanted to deliver them. Another video showed a pile-up of pick-up McDonald’s orders also allegedly caused by a lack of tips.
“If u don’t wanna tip, get it urself! Simple!” a user exclaimed.....“My daughter works for doordash and she gets paid like $2.00 per hour so her salary is based off of tips,” explained a third. “Also, rate your driver if you can!”...However, other users pointed out issues with the logic of “no tip, no trip.”....“What if they tip good but the person brings cold food? Or even steals food?” asked a commenter. “That’s why people don’t tip BEFORE. I always tip cash afterwards.”....“I don’t tip anymore bc the drivers sucked so bad but when they actually do a good job I give them cash when they come,” claimed a second....Some even shared their belief that the anger of Dashers against non-tippers is misguided....“We need to do away with the tip system and start holding these restaurant corporations responsible for liveable wages,” concluded an additional TikToker. “This is SO crazy!”
https://www.dailydot.com/irl/doordasher-shows-piles-of-non-tipping-orders/
Direct Headline: Some Bay Area Restaurants Add ‘Wellness Fee' to Their Menus
By Scott Budman July 16, 2021
Several eateries say the price of getting everything is going up, including good employees and at some point, they need to pass that cost on the customers. A restaurant in San Mateo has only been open for three weeks, and it’s already dealing with new economic realities. "It's the cost of the high wages in the Bay Area," said Marr Levin, co-owner of Refuge Restaurant. He said rising inflation means everything he serves costs more and it also means the wages he pays need to go up just to attract enough employees....
...So now, Refuge adds what it calls a 2% "wellness fee" to its bottom line. Literally, the bottom line on its menu....Pinstripes, a nearby restaurant and bowling alley, is also dealing with rising costs, and has decided on a wellness fee of 3%....And the county says it understands the economic realities, and hopes businesses are honest about what they're charging...."If business owners choose to do it, they need to be extremely transparent up front,” said David Canepa, San Mateo County supervisor. “And they need to say, within their wellness fee, what the wellness fee is for....."
Some Bay Area restaurants said that in addition to offering higher wages, they plan to bring workers back by offering extra benefits, including a healthcare package.
https://www.nbcbayarea.com/news/loc...ants-add-wellness-fee-to-their-menus/2595888/
Direct Headline: ‘Guilt Tipping’: Pressure to tip everywhere has gotten out of control
By Alex Mitchell April 8, 2022
...Paying via tablet is now the convenient norm at pizzerias, coffee shops, fast food joints and other quick-service spots across the city, but the gadgets are quick to ask if you want to add a healthy gratuity to your order. Touchscreens typically prompt patrons to leave a tip ranging from 18 to 30% — and sometimes even higher — when they grab and go....Occasionally, the prompts replace the old tip jar — upping the ante on what was customarily a tossed buck or some loose change. But in many instances, patrons are being pressured to pony up at places where they’ve never been expected to tip before — say, for waiting on line for their burgers and fries at Five Guys. And they’re not happy about the sudden ubiquity of gratuity gouging....“I was somewhere spending $23 on just coffee and pastries and the suggested tip was another $8 and I simply said no way. I’ll give a dollar or so as a custom tip amount, but let’s have a reality check here,” said Jared Goodman, a 26-year-old recruiter who lives in Brooklyn. “Recently I got a quick bite with my girlfriend and the suggested tip amounts were 25, 35 and even 40%. That’s just insane....”
....Helen Suskin, a consultant from the Upper East Side, told The Post that even though she tips regularly on everything from coffee to baked goods, her generosity isn’t exactly coming from the heart. When you order from a counter, she said, “there is no added service,” yet she feels compelled to leave a gratuity anyway. “You can call that guilt tipping.”...Others, however, say they won’t be cowed by the machines....“I don’t tip people who just are doing their jobs by doing counter work,” Chelsea resident Stanley Vogel said, adding that he always tips servers at full-service restaurants. But, “like in a bakery if they’re just giving me a loaf of bread, I’m not gonna tip ’em for that … I never tip people who are counter people that just bring me something I can get myself.”
....In New York City, restaurant servers often make below minimum wage, and patrons are expected to reward their hard work with tips that will augment their salaries. Yet “fast food” workers — a legal category that includes baristas and cashiers — are guaranteed the full minimum wage of $15 an hour....The popular electronic payment process system Square lets business owners dole out the electronic tips in a variety of ways: It could go directly to the person who processed the transaction or it might be pooled across staff, either per transaction (i.e., a $5 tip would yield $1 for five eligible employees) or by hours worked.
...But, unlike the old days when you might directly hand a 10-spot to your server, nobody seems to have a handle on where the counter-service tips go exactly....Still, they say technology makes it awkward....“I used to go to this butcher shop all the time and I never tipped in the jar. I was friendly with all the guys — but I never tipped,” Sholder said. “Now it comes up [digitally] and it feels like, ‘Oh, he’s a cheapskate, he didn’t tip.’ It puts pressure on me so I really don’t like it, I feel it should be more voluntary.”....When “you’re just pushing a button,” she said, there’s less appreciation from the staff. “You don’t get a lot of ‘Wow, thanks so much!’ It’s just kind of like there’s an expectation from their side.”
....The Post called four locations of Five Guys to ask how gratuities are divided among staffers. Two managers said they were “not sure exactly how,” while the other two declined to respond....“I’m skeptical of the whole thing,” said former busboy Bryan Reilly, 24, of Massapequa, Long Island. “It feels like it’s becoming my responsibility to make up for their workers being paid so little....
https://nypost.com/2022/04/08/guilt-tipping-pressure-to-tip-has-gotten-out-of-control/
*********
So I'm going to start a topic that is designed to increase discussion and participation in the FFA.
There have been some generally widespread changes in "tipping" in terms of take out food and restaurants, what are your own experiences and opinions on these changes? What do you find good or bad about them?
I can see the situation from two angles. I had a half ownership stake in a restaurant for about two years long ago. But, to be fair, it was long time ago. Obviously some issues within the industry never change and some have changed dramatically. I also see it from the perspective of someone who has been both dead broke and also did better financially later on from the customer side, but still again, someone in an age bracket where exposure to crowds changes the threat risk for COVID19. That's another practical consideration, particularly for older potential customers.
Then another issue is where are these tips going? Can anyone be sure that the money is going to the working class people who need it the most and have these tough front line jobs? Is there a hard line being crossed about some folks feeling "pressure" to give a tip? Do some feel they are being asked to subsidize expenses that should already be implied in the purchase price? Do some see this as a way to cook off lower prices on the menu but to squeeze out people on the back end? And certainly lots of small businesses have been financially hurting, many already wiped out, especially in the restaurant/food industry in the past several years, much of it coming from pandemic related issues.
I am more interested in looking at the cultural/social aspect of this issue and NOT any issue dovetailing into overall public policy in any specific area. And to gauge how people here feel about it from their own experience(s).
I'll leave this here for others to discuss. (1/30)
By Braden Bjella Feb 6, 2023, 9:15 am CST
Amongst DoorDash drivers, there is a common saying: “no tip, no trip.” This means exactly what it sounds like. If a customer orders an item and does not tip, many DoorDash drivers will simply ignore the order as waiting for more profitable orders better serves their interests....Many users on TikTok have shared the alleged consequences of this mantra to viral success. One user claimed a pile of orders without tips was sitting for 4 hours owing to the fact that no one wanted to deliver them. Another video showed a pile-up of pick-up McDonald’s orders also allegedly caused by a lack of tips.
“If u don’t wanna tip, get it urself! Simple!” a user exclaimed.....“My daughter works for doordash and she gets paid like $2.00 per hour so her salary is based off of tips,” explained a third. “Also, rate your driver if you can!”...However, other users pointed out issues with the logic of “no tip, no trip.”....“What if they tip good but the person brings cold food? Or even steals food?” asked a commenter. “That’s why people don’t tip BEFORE. I always tip cash afterwards.”....“I don’t tip anymore bc the drivers sucked so bad but when they actually do a good job I give them cash when they come,” claimed a second....Some even shared their belief that the anger of Dashers against non-tippers is misguided....“We need to do away with the tip system and start holding these restaurant corporations responsible for liveable wages,” concluded an additional TikToker. “This is SO crazy!”
https://www.dailydot.com/irl/doordasher-shows-piles-of-non-tipping-orders/
Direct Headline: Some Bay Area Restaurants Add ‘Wellness Fee' to Their Menus
By Scott Budman July 16, 2021
Several eateries say the price of getting everything is going up, including good employees and at some point, they need to pass that cost on the customers. A restaurant in San Mateo has only been open for three weeks, and it’s already dealing with new economic realities. "It's the cost of the high wages in the Bay Area," said Marr Levin, co-owner of Refuge Restaurant. He said rising inflation means everything he serves costs more and it also means the wages he pays need to go up just to attract enough employees....
...So now, Refuge adds what it calls a 2% "wellness fee" to its bottom line. Literally, the bottom line on its menu....Pinstripes, a nearby restaurant and bowling alley, is also dealing with rising costs, and has decided on a wellness fee of 3%....And the county says it understands the economic realities, and hopes businesses are honest about what they're charging...."If business owners choose to do it, they need to be extremely transparent up front,” said David Canepa, San Mateo County supervisor. “And they need to say, within their wellness fee, what the wellness fee is for....."
Some Bay Area restaurants said that in addition to offering higher wages, they plan to bring workers back by offering extra benefits, including a healthcare package.
https://www.nbcbayarea.com/news/loc...ants-add-wellness-fee-to-their-menus/2595888/
Direct Headline: ‘Guilt Tipping’: Pressure to tip everywhere has gotten out of control
By Alex Mitchell April 8, 2022
...Paying via tablet is now the convenient norm at pizzerias, coffee shops, fast food joints and other quick-service spots across the city, but the gadgets are quick to ask if you want to add a healthy gratuity to your order. Touchscreens typically prompt patrons to leave a tip ranging from 18 to 30% — and sometimes even higher — when they grab and go....Occasionally, the prompts replace the old tip jar — upping the ante on what was customarily a tossed buck or some loose change. But in many instances, patrons are being pressured to pony up at places where they’ve never been expected to tip before — say, for waiting on line for their burgers and fries at Five Guys. And they’re not happy about the sudden ubiquity of gratuity gouging....“I was somewhere spending $23 on just coffee and pastries and the suggested tip was another $8 and I simply said no way. I’ll give a dollar or so as a custom tip amount, but let’s have a reality check here,” said Jared Goodman, a 26-year-old recruiter who lives in Brooklyn. “Recently I got a quick bite with my girlfriend and the suggested tip amounts were 25, 35 and even 40%. That’s just insane....”
....Helen Suskin, a consultant from the Upper East Side, told The Post that even though she tips regularly on everything from coffee to baked goods, her generosity isn’t exactly coming from the heart. When you order from a counter, she said, “there is no added service,” yet she feels compelled to leave a gratuity anyway. “You can call that guilt tipping.”...Others, however, say they won’t be cowed by the machines....“I don’t tip people who just are doing their jobs by doing counter work,” Chelsea resident Stanley Vogel said, adding that he always tips servers at full-service restaurants. But, “like in a bakery if they’re just giving me a loaf of bread, I’m not gonna tip ’em for that … I never tip people who are counter people that just bring me something I can get myself.”
....In New York City, restaurant servers often make below minimum wage, and patrons are expected to reward their hard work with tips that will augment their salaries. Yet “fast food” workers — a legal category that includes baristas and cashiers — are guaranteed the full minimum wage of $15 an hour....The popular electronic payment process system Square lets business owners dole out the electronic tips in a variety of ways: It could go directly to the person who processed the transaction or it might be pooled across staff, either per transaction (i.e., a $5 tip would yield $1 for five eligible employees) or by hours worked.
...But, unlike the old days when you might directly hand a 10-spot to your server, nobody seems to have a handle on where the counter-service tips go exactly....Still, they say technology makes it awkward....“I used to go to this butcher shop all the time and I never tipped in the jar. I was friendly with all the guys — but I never tipped,” Sholder said. “Now it comes up [digitally] and it feels like, ‘Oh, he’s a cheapskate, he didn’t tip.’ It puts pressure on me so I really don’t like it, I feel it should be more voluntary.”....When “you’re just pushing a button,” she said, there’s less appreciation from the staff. “You don’t get a lot of ‘Wow, thanks so much!’ It’s just kind of like there’s an expectation from their side.”
....The Post called four locations of Five Guys to ask how gratuities are divided among staffers. Two managers said they were “not sure exactly how,” while the other two declined to respond....“I’m skeptical of the whole thing,” said former busboy Bryan Reilly, 24, of Massapequa, Long Island. “It feels like it’s becoming my responsibility to make up for their workers being paid so little....
https://nypost.com/2022/04/08/guilt-tipping-pressure-to-tip-has-gotten-out-of-control/
*********
So I'm going to start a topic that is designed to increase discussion and participation in the FFA.
There have been some generally widespread changes in "tipping" in terms of take out food and restaurants, what are your own experiences and opinions on these changes? What do you find good or bad about them?
I can see the situation from two angles. I had a half ownership stake in a restaurant for about two years long ago. But, to be fair, it was long time ago. Obviously some issues within the industry never change and some have changed dramatically. I also see it from the perspective of someone who has been both dead broke and also did better financially later on from the customer side, but still again, someone in an age bracket where exposure to crowds changes the threat risk for COVID19. That's another practical consideration, particularly for older potential customers.
Then another issue is where are these tips going? Can anyone be sure that the money is going to the working class people who need it the most and have these tough front line jobs? Is there a hard line being crossed about some folks feeling "pressure" to give a tip? Do some feel they are being asked to subsidize expenses that should already be implied in the purchase price? Do some see this as a way to cook off lower prices on the menu but to squeeze out people on the back end? And certainly lots of small businesses have been financially hurting, many already wiped out, especially in the restaurant/food industry in the past several years, much of it coming from pandemic related issues.
I am more interested in looking at the cultural/social aspect of this issue and NOT any issue dovetailing into overall public policy in any specific area. And to gauge how people here feel about it from their own experience(s).
I'll leave this here for others to discuss. (1/30)
