great thread here, although a little off topic. tricky, is right. if you have a server/waitperson take your carry out order, they are responsible for claiming the tip on that sell. if the cashier at the counter takes the order, then no tip has to be claimed. either way, lets not forget what a tip is. tipping is a city on the northeast side of china…..heehee
i lived in spain where they always asked if i was taking out or eating in, as there was a difference in price. that was 25 yrs ago.
now, with the increased price of packaging materials, some probably should charge more for take outs. back when the big manufactoring companies got fined for pollution,and enviromental issues arose the prices went way up….
its like gas. cheap to make but taxed to death. what used to be ten for a penny, is now ten penny each… or more.
my rest is 99 percent take out, most of the lunch crowd is all at once. the time-pressed customer has learned to call plenty ahead. sometimes, we get hit with a couple of ‘hundred dollar plus’ orders at once. lots of work for two people. sorry, just tooting my horn, i guess.
back to the tipping….. if you as a server see a regular (known non-tipper), do you run the other way, take a quick bathroom break, or swallow it down, and do your job?