18% gratuity on carry-out? I don't get it. I see that like a tip jar at the window of a McDonald's.

I'll attempt to address some general concerns about how restaurant employees are compensated: Our employees are paid a wage if they do not make enough in tips. The employer still pays tax on those tips as if it is a wage, so not too much different than, say an hourly wage. I don't want to get too technical here, but anywhere you shop locally, or otherwise as a patron you are contributing to the employees' wages; it's just not always itemized in front of you. So not all restaurant owners are evil, money-grubbing rich guys that don't pay their employees. I personally make as much as my employees, and sometimes not at all if it's slow. Margins and profit can be slim sometimes. It's a tough business, but they get paid before me. We have a tip-wage system for restaurants currently and unless the culture changes, that's how it's probably going to work. I would have no problem changing to a new system, and I think all business owners should adapt to change. Hope that addresses your concern!

Might want to stick with McDonalds if you're unwilling to tip at a place where employees depend on tips to pay their bills, take care of themselves and their families, etc. Regardless of whether your bartender/server brings you a plate or a styrofoam container of food, they are providing a service that is expected to be tipped for. Fulfilling to go orders takes away from their time to make money serving patrons who come prepared to tip and participate in the standard service economy found at any restaurant or bar. I imagine this policy was enacted because people were not tipping on to go orders to the extent that it was damaging the staff's expected income. To me, this demonstrates that this establishment cares about their employees which in turn means their employees care about upholding the standards of their employers, ensuring a more consistent guest experience. Judging by the litany of reviews at restaurants you have under your belt, it's safe to say you know how restaurants work.

Yeah if you dine in, you choose the percentage of your tip. So I could see why Mr JP would feel that way.

So how much for dine in tip? When you actually get served?

Take out orders create a problem for dine in customers, so "one- time-served" take out customers are served at a premium for the inconvenience they cause. Wow. So some PATRONS 'are' more important than others. Thnx for the heads up.