Tech makes tipping easy...or does it.

I'm pretty sure I'm not too fond of this approach to tip extraction. Sure, it is great for the employee and the POS which charges a % of the bill, but I'm perfectly capable of determining when and how much to tip without going through several extra clicks to avoid some formula driven approach. It comes across as manipulative to me.

http://www.sfgate.com/restaurants/artic ... 271447.php

I'm all the way with you, 'winger. If someone tried to force me to tip, I'm all for the "no tip" button no matter how many clicks it is.

Tipping at 15% (or thereabouts) is for table service. I was taught to give 10% for counter service and nothing for just handing it over through the window. Jeez.

Assuming I had some cash with me, I'd be likely to hit the "No tip" button and then leave a buck or whatever on the counter.

This is particularly odious with food trucks. I have never gotten along with the idea of leaving tips in cases where there is no table service. I'm certainly not going to leave 15% - that's ridiculous given that they're just cooking the stuff and handing it to you.

The article mentioned that this is in use at a food truck. Unless I'm misunderstanding what's meant by "food truck", I'd consider this an over-the-counter food purchase. I don't tip when I buy a cake or donuts at a bakery. I don't tip at McDonalds. Why should I tip at a food truck?

-Paul W.

The article mentioned that this is in use at a food truck. Unless I'm misunderstanding what's meant by "food truck", I'd consider this an over-the-counter food purchase. I don't tip when I buy a cake or donuts at a bakery. I don't tip at McDonalds. Why should I tip at a food truck?

-Paul W.

Exactly.

Once in a while, the trucks here will set up in an area where they'll put out some small tables and chairs. If I were going to eat at one of those tables, then I'd tip some fairly minimal amount. Otherwise, no.

[Robin Garr]

I don't tip when I buy a cake or donuts at a bakery. I don't tip at McDonalds. Why should I tip at a food truck?

Because you are generous in spirit? Or maybe because you support your vibrant, local, independent restaurant business at all its levels, recognize that you are reaping the benefits of a business that operates on razor-thin margins, and that you're very likely receiving your food from the hands of the business owner and probably the chef?

Sorry, Robin, I'm not buying any of that. It is the convention in the USA to directly pay the waitstaff 15+% of the bill for the service that they provide. But a food truck has no waitstaff. IMO, over the decades this whole tipping process has gotten way out of hand. I much prefer the convention in place in France and Australia, where the waitstaff are paid a full wage and no tipping is expected. In that system, tipping has its proper, original intended purpose--to reward exceptional service.

-Paul W.

[Robin Garr]

Sorry, Robin, I'm not buying any of that.

Certainly your prerogative, Paul.