How Much Should You Tip on Takeout Orders?

The practice of tipping for takeout orders has become a common consideration in the current dining landscape, prompting many questions about appropriate gratuity. While dining in traditionally involves clear tipping customs, the nuances of takeout service can create uncertainty for consumers. Understanding the various aspects of takeout operations can help clarify when and how much to tip.

Understanding the Purpose of Takeout Tips

Tipping for takeout supports the restaurant staff who prepare and handle your order, even if they do not provide table service. The process involves multiple individuals, including kitchen staff who cook the food, counter staff who accurately take and relay orders, and employees who package items for transport. This effort ensures your meal is correct, organized, and ready for pickup.

These employees often rely on tips to supplement their wages, as some restaurant workers may earn a lower base wage with the expectation that gratuities will make up the difference. Employers are legally required to ensure an employee’s total earnings meet the minimum wage, but tips contribute significantly to their income. A tip acknowledges the labor involved in preparing your order, from initial preparation to final packaging.

General Guidelines for Tipping Takeout

For standard takeout orders, where you pick up your food from the counter, a tip of 10% to 15% of the total bill is appropriate. Some experts suggest a baseline of 10% for simple pickups. This range reflects the effort involved in preparing and packaging the order without full table service.

When a takeout order involves additional service, such as curbside pickup where staff bring the food to your vehicle, a tip on the higher end of the 10% to 15% spectrum is courteous. For large or complex orders, a tip of 15% to 20% may be more suitable. Check your receipt for any included service fees or gratuities, which would negate the need for an additional tip.

Factors Influencing Your Takeout Tip

Several factors can influence whether you adjust your takeout tip upward or downward from general guidelines. The complexity and size of your order are considerations; a large order with many items or modifications requires more time and attention from the kitchen and packaging staff. Providing a more generous tip for such orders acknowledges the increased effort.

The speed and efficiency of the service you receive at pickup also play a role. If staff are helpful, friendly, or go above and beyond to ensure your order is accurate and ready promptly, it might warrant a higher tip. Conversely, if there are issues with order accuracy or significant delays, you might adjust your tip accordingly.

How Takeout Tips Are Distributed

Tips collected for takeout orders are distributed among various restaurant staff, though practices vary by establishment. Tips may go directly to the counter staff who handle the order. Alternatively, tips might be pooled and shared among front-of-house employees, such as servers, hosts, and bartenders.

Federal law allows for tip pooling to include non-tipped employees like kitchen staff (cooks, dishwashers) if the employer pays all employees at least the full federal minimum wage and does not take a “tip credit.” Managers and owners are generally prohibited from participating in tip pools.