And as to your follow-up question, I’d probably take a third option: I’d ask to speak with the manager. They usually go out of their way to try to make things right, and its likely a far more effective way of correcting poor performance than a low tip. What would you do?

A tip should only be given for good or superior personal service period. The restaurant business uses the tipping procedure because it ensures good service from the waiters. There is no way the management can watch every waiter to see that the plates are picked up etc. They leave it to the customer to decide. There is nothing wrong with leaving a zero tip for poor service and a 20% tip for great service. I have done both and will continue to do so. Tipping for less than service with a complete meal such at a buffet is most ridiculous, perhaps a very small tip but nowhere near a percentage of the bill. The line that waiters have used on me in the past is asking “Do you want your change?” I hate that, they are asking if the rest is the tip. How crude can they be. I have returned to restaurants that have trained they staff to ask that question and have paid the bill with almost exact change. Then when they ask I just say no you can keep it. They end getting a tip of less than a dollar!

Question: Should I leave a penny tip when the service is poor or just no tip at all?

Thanks for dropping by!

When I serve you, while you’re sitting down at a table: I greet you, take your order, ring your order into the computer system, check on your order, take it from the cooks, bring it to you, and eventually take payment from you.

When you call and place an order to be picked up: I greet you on the phone, take your order, ring your order into the computer system, check on your order, take it from the cooks, package it to go, bring it to you, and take payment from you.

There are times when our to-go only people are paid minimum wage, and there are times when a server, also in charge of his or her tables is being paid ~$3/hour and rely just as much on take out tips as they do on the tips from his or her customers.

Tip on take out. Tip on delivery. And 15% leaves us cursing at you under our breath as you walk out. A real tip is 20%+ and good servers get it consistently.

@budgets — Ha! I like your system, although I worry that you may find yourself tipping yourself into oblivion one day. As an aside, 20% is my standard amount for the same reason — its just so easy to calculate (and I was once really good at math!)

@Andy — I tend to agree, but its hard to make the distinction between kitchen staff and counter-waiter

@Anna — I agree that seems like a tipping situation, but I am at as big of a loss as you as to how much. It doesn’t seem “appropriate” to go under the 15% range these days, but you’re right that they didn’t really do much. I probably just would have left a few dollars…

@Karla — Oh don’t worry, I learned my lesson. I’m much better about the -0- now.

@Christine — Fascinating — more work from your point of view? I’ll have to keep that in mind. Appreciate your perspective!

That said, here my rule for when to tip on take-out orders:
* No need to tip ’salaried’ individuals (managers, kitchen staff, hostess) because they make a flat rate regardless
* Tip $1-$5 (generally 10%) on to-go orders if a server or bartender takes your order. Your order is taking away from their ability to make money.