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I still struggle with tipping on to go orders. I usually keep that at around 10% but sometimes I feel like even that much shouldn’t be warranted.
It doesn't even make sense to do it then, but sometimes I cave to the pressure.
And this is why when people call for to-go orders after I’ve started doing clean-up (usually 8 or 9), I won’t take their order and tell them kitchen is closed for to-go. If they come in to order that’s fine, and most nights I’ll do it basically up until I close down, because they are more likely to tip for it, and re-cleaning isn’t that hard. The owner of the place told me it’s entirely my call on that, and she won’t re-open the kitchen for to-go either because people usually don’t tip for it.
I cook everything myself as well as being the only bartender, and our food is fairly inexpensive, so it doesn’t end up costing all that much and 10% is basically nothing, assuming they even leave that. I’m not doing that shit for no reason. Fuck all that noise.
So do be conscious of what sort of place it is before you apply that rule. If it’s somewhere with a full kitchen and kitchen staff that gets paid decently, sure. Little bar and grill with at most 2 people working and making not that much? Ehhhh..
I do 15%. I’m hoping the kitchen staff sees some of it.