I told you i meant to put the refill no on to go but if your not going to even pay any attention to my retort posts then what ever. Yeah a server may pre bus your table but except the app dishes most the cleaning is done by the bussers. I asked all the same questions its just on the damn phone and not in person. WTF are you guys not that dense to realize we work just as hard for the money. ANd dont tell me about seperate checks when the local hospital orders has 16 seperate checks and then the damn nurses don't tip CAUSE ITS CARRY OUT.

Why did you deserve a tip?

Big_Mirg_ZHS;668024 wrote:No jackass its because fucks who think they didnt need to tip carry out. I was never a server was strictly to-go and thats where i worked. It not as simple as just ringing it up. You (At applebees at least) The togo person is the only one supposed to answer the phone. They take your order have to know every dish inside and out to answer questions. Then we put it in the computer then go back and put it in the containers in the kitchen after the food is cooked. They when you arrive I walk it out to your car, rain or shine, take your money and bring you your change. BTW we made 3.30 and hour.

Ha, I may be a jackass; but who is the dumbass for staying at a job where they didn't make much in tips and $3.30 an hour?

Should we all start tipping the cashier at the McDonalds drive thru also because she took my order and handed it to me thru the window after checking to make sure the order was correct.

Applebee's carside to go service always gets a tip because they do walk out to my car regardless of the weather.

If you ever get paid $3.30 an hour you should probably stop working their or report the employer (Note, if your tips take you above $3.30 an hour you did not get paid $3.30 an hour).

LOL you made 3.30 an hour at carry out, and still stuck with the job? That just makes you a moron plain and simple.

"ANd dont tell me about seperate checks when the local hospital orders has 16 seperate checks and then the damn nurses don't tip CAUSE ITS CARRY OUT. "

What difference does it make if a phone call has 16 separate checks as opposed to the customers calling 16 separate times? By separate checks at the table most people that actually go to restaurants have been in situations where some dishes (particularly appetizers) and bottles of wine are ordered for the entire table.

Instead of demanding that you should get a tip, why don't you explain what SERVICE you are providing that warrants a tip that is any different than a cashier at Burger King.

Big_Mirg_ZHS;665946 wrote:
Job Server To-go Specialist
Takes order Yes Yes
Brings drink Yes Yes
Puts order in Yes Yes
Brings u Food Yes Yes
Pay the for food Yes Yes
Cleans Up Afterwards No No
Refills Yes No

Manhattan Buckeye;668158 wrote:Instead of demanding that you should get a tip, why don't you explain what SERVICE you are providing that warrants a tip that is any different than a cashier at Burger King.

He did lay it all out where the To Go Specialist (at Applebees) service compares to the service a waiter/waitress.

I would say it differs on the "carry-out" service. If someone goes to the bar to order the food, stays at the bar to wait, then receives the food and leaves -- no tip is deserved. If the person calls in and orders the food, food is brought out to the car, then a tip could be deserved. I also think it almost is dependent on the amount of orders, if there are 16 different orders within one call, absolutely there should be a tip (regardless of how the food is ordered and how it is delivered).

"He did lay it all out where the To Go Specialist (at Applebees) service compares to the service a waiter/waitress. "

And I pointed out how he was full of it. Read one of my earlier posts.

"I also think it almost is dependent on the amount of orders, if there are 16 different orders within one call, absolutely there should be a tip (regardless of how the food is ordered and how it is delivered). "

Again, what difference does it make if you take 16 orders on one call, or take 16 calls. He should be tipped because the restaurant is doing well?

password;668059 wrote:Should we all start tipping the cashier at the McDonalds drive thru also because she took my order and handed it to me thru the window after checking to make sure the order was correct.

Applebee's carside to go service always gets a tip because they do walk out to my car regardless of the weather.

+1

password;668059 wrote:Should we all start tipping the cashier at the McDonalds drive thru also because she took my order and handed it to me thru the window after checking to make sure the order was correct.

Applebee's carside to go service always gets a tip because they do walk out to my car regardless of the weather.

I used to work at KFC..I was on the grill, but sometimes we got really busy and had to pull someone up to wait on their food. Sometimes I would have to walk the order out to their car. Does that mean I deserve a tip? Cause I never thought walking their food out to their car warranted a tip.

Pick6;668349 wrote:I used to work at KFC..I was on the grill, but sometimes we got really busy and had to pull someone up to wait on their food. Sometimes I would have to walk the order out to their car. Does that mean I deserve a tip? Cause I never thought walking their food out to their car warranted a tip.

Dude you worked at KFC,So my tip to you would be get a better job. j/k

No you don't get a tip,the only reason you had to walk my order out was because KFC could not function properly and get the orders out fast enough.Applebee's carside to go is a service that I know is going to walk out to my car when I order so I always tip them so I don't have to go inside.

I'd rather just go inside and save the tip. How much do you tip on the carside to go? Percentage or a flat rate?

password;668372 wrote:Dude you worked at KFC,So my tip to you would be get a better job. j/k

No you don't get a tip,the only reason you had to walk my order out was because KFC could not function properly and get the orders out fast enough.Applebee's carside to go is a service that I know is going to walk out to my car when I order so I always tip them so I don't have to go inside.

key word.."worked" ...i worked fast food during high school and never will again. Like Justin said..im not paying somebody a couple of bucks just to walk 20 feet out to my car.

Pick6;668416 wrote:.... Like Justin said..im not paying somebody a couple of bucks just to walk 20 feet out to my car.

Agreed. There's just not enough value there for me.

password;668059 wrote:Should we all start tipping the cashier at the McDonalds drive thru also because she took my order and handed it to me thru the window after checking to make sure the order was correct.

Applebee's carside to go service always gets a tip because they do walk out to my car regardless of the weather.

+1

Manhattan Buckeye;666370 wrote:They need to know the menu inside out, be able to answer questions about certain dishes, be able to make recommendations, continue to take follow up orders and check to see if the food is satisfactory. The take-out crew simply takes the bags from the kitchen and rings the cash register.

An Applebees To Go Specialist does need to know the menu, they need to answer questions, they need to be able to make recommendations -- nothing different there than a server. Now, the follow up and continuous checks do not happen.

They also do the prep for the food. Sometimes the servers don't do that, there are other food preppers that do that for them.

There's a reason why some To Go Specialists are also servers, it's a very comparable position.

Manhattan Buckeye;666799 wrote: Takes order: The waiter takes multiple orders, they have to explain the specials and in our experience hands us the menu and asks what we want to drink (order 1), they come back with the drinks and ask if we would like an appetizer (order 2), brings that in and ask what we want for the main course (order 3), and after the main course bring the dessert/coffee menu (order 4). The to go "specialist" just answers the phone and takes the order from the take out menu.

Right. But not everyone orders a drink, appetizer, main course, and dessert when they go eat. So you base your tip on how many "orders" are made? What about the amount of steps/how far away from the kitchen the table is?

Brings drink: The waiter constantly refills and takes drink orders. As stated above who the hell orders a drink from take-out - you can't order alcoholic drinks in most jurisdictions for take out.

The server does have more refills and such to make.

Puts order in: Same analysis as takes order.

What if the server doesn't get the drinks for the dinees? Does that mean you dock a percentage of the tip if a manager, host/hostess, or different server gets your drinks/order for you? And what is the percentage?

Brings u (sic) food: The waitstaff brings in multiple orders at different times, the "specialist" hands you a bag.

Sometimes, yes. There are many times where a "To Go Specialist" has multiple orders at the same time, while also taking all the orders out to the bar/car. Pretty similar to a server.

Pay for food: The waitstaff still does more work, they often have to deal with multiple checks. The "specialist" rings up the CC/cash at the register.

Not true. A "To Go Specialist" still deals with multiple checks, credit cards, and cash. I wouldn't say one or the other does more here, if I did, maybe the "To Go Specialist" does more because there's a longer walk from the computers to the cars.

Cleans up Afterward: Not sure where Big Mirg worked but most waiters remove dishes when we are finished with them, most restaurants remove appetizer dishes before they serve the main course.

Servers do clean up (some more than others). They also rely on a lot of other people to clean up their tables for them. Or, if you are in certain places, they have busboys -- which do most, if not all the clean-up work.

I replied in your quote, my replies are bolded.

justincredible;668398 wrote:I'd rather just go inside and save the tip. How much do you tip on the carside to go? Percentage or a flat rate?

Couple bucks, maybe like $2

LJ;668656 wrote:Couple bucks, maybe like $2

Meh, I'd save the $2 and walk in and pick it up myself. I tip well when I go out to a restaurant but I'm, in general, cheap. Saving a few bucks to get out of the car for a few minutes is a no-brainer.

Manhattan Buckeye;668158 wrote:"ANd dont tell me about seperate checks when the local hospital orders has 16 seperate checks and then the damn nurses don't tip CAUSE ITS CARRY OUT. "

What difference does it make if a phone call has 16 separate checks as opposed to the customers calling 16 separate times? By separate checks at the table most people that actually go to restaurants have been in situations where some dishes (particularly appetizers) and bottles of wine are ordered for the entire table.

Instead of demanding that you should get a tip, why don't you explain what SERVICE you are providing that warrants a tip that is any different than a cashier at Burger King.

Haha, great post.

LOL reading some of these posts I question whether some people have ever been to a halfway decent restaurant, or had a dinner with a large group - where to begin?

"Right. But not everyone orders a drink, appetizer, main course, and dessert when they go eat. So you base your tip on how many "orders" are made? What about the amount of steps/how far away from the kitchen the table is?"

No just 99% of people do. When you get to a sit-down restaurant typically the waiter asks you what drink you want when they hand you the menu. Then they come back and go over the appetizer and dinner specials and ask if you have any questions, then take the appetizer order, deliver, take the dinner order (and salad/soup if applicable), bring the coffee/desert menu and take that order. Certainly not every diner goes for every course - but who in the heck sits down and says I want this, this and this now? If nothing else there is a separate order for the drink. And YES, there is a difference for waiting on multiple orders, the waitstaff is SERVING the table for upwards of an hour (or more) - they are waiting on the table - not taking all the info up front (like a Burger King cashier) and handing the bag over.

"What if the server doesn't get the drinks for the dinees? Does that mean you dock a percentage of the tip if a manager, host/hostess, or different server gets your drinks/order for you? And what is the percentage?"

I have no idea where you're going with this - if I order drinks at the bar I tip the bartender, and no I don't tip the waiter. If we have a large party and multiple servers deliver food or drink in order to get everyone plated at or about the same time - it DOESN'T affect the tip. I presume the main server helps out other servers' tables for large parties as well and have a system in place to distribute the tip.

"Sometimes, yes. There are many times where a "To Go Specialist" has multiple orders at the same time, while also taking all the orders out to the bar/car. Pretty similar to a server."

No it isn't. The specialist monkey doesn't care who picks up the bags, the wait staff has to pay attention to who orders what. They have to remember and note what each customer ordered. Unless someone is dining alone a waiter ALWAYS has to deal with multiple orders. What % of specialist monkeys have to?

"Not true. A "To Go Specialist" still deals with multiple checks, credit cards, and cash. I wouldn't say one or the other does more here, if I did, maybe the "To Go Specialist" does more because there's a longer walk from the computers to the cars."

Again, I'm guessing that's a rarity, but my larger point is that the waiter has to deal with SHARED dishes - appetizers for the table, bottles of wine, etc. Even if a specialist monkey has multiple orders I'm guessing it is pretty easy to separate them. They don't have to deal with large parties where one customer may agree to pick up the entire tab for the wine, etc. There is much more work involved in waiting for a table for again over an hour and interacting with customers that you want to come back than answering a phone and handing over a bag.

"They also rely on a lot of other people to clean up their tables for them. Or, if you are in certain places, they have busboys -- which do most, if not all the clean-up work."

In no reputable place will a busboy move dishes/glasses until after the meal is over, and even then in high end places they don't. The waitstaff removes the appetizer plates before dinner, ditto for the dinner plates for dessert, etc. - along with other services, like folding your napkin when you go to the bathroom.

In summary, if people want to tip the specialist monkey fine, but that job is far closer to being a check-out cashier at a Burger King (who most people don't tip) than it is to being an actual waiter. For the umpteenth time we tip waiters because they SERVE the table - for an extended period of time, and good waiters at high end restaurants can work there for years and easily make six-figures. It can be a skill - not just answering the phone, taking payment and handing a bag over.

But it takes more skill than just answering a fucking phone and handing a bag to someone. Again if your to dense to realize that fine believe that in your own high end uppity world

Anyone ever read the book Waiter Rant? It's a pretty funny read.

Big_Mirg_ZHS;668876 wrote:But it takes more skill than just answering a fucking phone and handing a bag to someone. Again if your to dense to realize that fine believe that in your own high end uppity world

I don't tip the guy who makes my sandwich at subway and he does more than the to go person. So why the hell would I tip the to go person?

Big_Mirg_ZHS;668876 wrote:But it takes more skill than just answering a fucking phone and handing a bag to someone. Again if your to dense to realize that fine believe that in your own high end uppity world

It takes almost no skill at all. It can be a lot of work but there is little skill involved in being a carryout "specialist".