I like claiming deductions, so I claim all my tips, I get almost all my taxes back that way. So I’ll stay the straight path, because it’s ME dicking the IRS by using the system CORRECTLY.

So fuck anyone who think’s I’m trying to screw the customer, hell no. Tip or no tip, I’m smiling, but if you make a ritual of complaining about perfectly fine pizza (to get more free pizza), for instance, watered down dough!?!? (How the hell can you water down dough, cook it, crisp it in the oven and cut it when it’s “watered down”) or not tipping, ever, then yes, I’m going to put my more appreciative customers first. I give every customer 5 tries before I push them down or up my list. If the orders are within 5-10 minutes of each other, the tipper gets it first. If they both tip, the first one that ordered gets it first.

I’ve witnessed first hand, customers lying to my manager about what was wrong with their pizza, when, I made it, cut it and delivered it myself. And you know what? I have my customers OPEN the boxes BEFORE I leave to make sure it’s to THEIR satisfaction. And still, they have the gumption to call and complain!? Obviously if it’s something that you can’t see from opening the box, we’ll replace it. But if you say the cheese was stuck to the top and the toppings were flailed around the box, when I personally watched you open the boxes and check the pizzas to see if it was to your satisfaction, you’re a lying piece of shit who should be shot.

By the way, I keep a list of all the customers in my phone, there’s an app for us pizza delivery drivers. Makes it real easy to keep track of the customers and of the average in tips I get from each household or the whole day/week/month/year. Not to mention my mileage and pay is recorded into it.

It’s also good to mention the customers who don’t tip, but are very nice, courteous, and appreciative when I deliver to them. THEY will always be #1 to me, because they REALLY appreciate what I do. I’ll always volunteer to take those deliveries because they always brighten my day up, regardless what’s going on. I love it when they call and tell the manager how awesome I was to them. I know it won’t get me anything, but it’s good to know people who don’t tip still care enough to try to get me a raise for what I do.

By the way, I do have the guts to demand to my employer. I have also, demanded from my employer, but I got nothing. However, I still enjoy what I do, however “menial” it might seem to you. I hope this clarified some things for you as to where I am standing on this matter.

You just tried to blackmail, when you said you would deliver food quicker, and in a hotter condition, to the one who tips, and delay it to the maximum possile, for the one who does not. That is Blackmail.
Elementary, my dear Mr. Watson.

3. I think that another part of it is the demographics of who is waiting tables today. Traditionally it seemed like you had three or four demographics that were waiting tables before the recession, and since it I think there are another two. The original groups are part-time working parents, people working a side job for more spending money, students and first time workers, and then there were the dregs. The first two should be self explanatory, these are people doing it as a secondary income source. Personally, I think they make the best waitstaff as they do their job without complaints, comments, or fake pleasentries. In my experience it is the second two groups that have issues over tipping and performance. I am more understanding of students and people in their first jobs for a couple of reasons. They are typically not very experienced and just learning the ropes, are workign their way towards something better, sometimes really don’t understand the necessary ettiquite, and because they work alongside and are judged against the last category. This doesn’t mean I open my wallet more, it simply means that I am more understanding of their mistakes. The other side is that this is the group that tends to breach etiquitte more than the others. I think part of it is that they view patrons as their peers, which in many cases they actually are outside of the resturant setting. I also think this group plays a significant role in tipping culture later on, after they have moved on to “real” jobs and careers. The last category is exactly what is sounds like. These are the people who for some reason just cannot move past that point in their life. Often they have serious problems with some part of their life. Maybe substance abuse, alcohol problems, a criminal record, or they simply have no motivation to do better for themselves. This group gets no sympathy from me. In my experience these are the types that give bad service, don’t care, and then get upset when not given a tip.

The two other categories that have come into play since the recession are the “limbo graduate” and the “survival job employee”. These share characteristics with each other and with the other categories. Generally I think they do poorly in the service industry. Not because they are bad workers or because they lack work ethic, but because they don’t really belong there in the first place. These are people who have been displaced by economic conditions. I know several people in the first category and a couple in the second. They tend to hate their jobs and seek to get out of them on back on track as quickly as possible. As such, they tend to put minimal effort and energy into doing them, allowing them to focus on moving on with life. I don’t really think they bother as much with tip mania, and generally want to do their job and leave.

I will put up comment 4 shortly.