Tipping offsite?

I've never been there but that sounds about right.

Robyn you did the right thing. Fuddruckers would be considered a table service restaurant if it was at WDW. I am sure the whole tipping thing is very confusing to you. Not to worry we will help you as much as we can. By the way what is the weather like I will be heading to Disney on Sunday!

Hi Robyn

In regards to curbside pickup, I worked at Outback Steakhouse for a very long time and worked in take-away. While some customers did not tip, most of them would leave 10-15%. The occasional people would tip more than that, especially if it was raining/snowing and we ran out to their car while the guests stayed warm and dry in their cars. So, I say great job in tipping that person that brought your take-out to you!

If we order at the counter, get the food at the counter, sit wherever we want, and take our trash to the trash receptacle, we don't tip.

Buffets, drive-in restaurants, curbside to-go, order at the counter but they bring the food to you, and of course standard table-service, we tip. Twenty percent (more for great service) at standard table-service, 15 to 20 percent elsewhere.

So from my point of view, you did it right.

I normally tip 20-25% depending on the level and quality of service. Bad service can earn them a penny. No service earns them -0-.

Food trucks and fast food establishments where we order at the counter, sit where we want, pick up the food when it's ready, and dump our own trash, I don't tip. When they have visible tip jar, I don't tip. This is actually an insult to customers. Those establishment should be charging enough for their food to pay their employees properly.

Tipping is our way of thanking an individual for providing excellent service, and nowadays servers seem to think they deserve a tip, even when they have done nothing above or beyond what is in their job description. When I visit a restaurant with table service, and we receive a greeting and are seated within a minute or two, and the server is knowledgeable about the menu, maybe even recommending a dish, and the same server brings us well prepared food in a reasonable amount of time, that server earned a 25% tip.

When I visit a restaurant with table service, and we are told to sit where we want, or there is a sign telling us the same, and the server just hands us a menu, then a different server brings out the food (assuming it's good food), they are lucky if I leave a 15% tip, it's usually 10%.

When a restaurant has untrained staff, or just plain poor service, I leave a penny.

If the food was overcooked/undercooked I send it back and give them another chance, and depending on how the server and kitchen handles it, this is what determines the tip amount.

If their food is bad I send it back and leave without paying a dime. Salmonila or bacteria poisoning is no joke.

Hope this helps.