The Workday Reading: September 14, 2015
Sep 14, 2015
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1) The M-Dash covers tipping: who, when, and how much. (I’m an habitual overtipper, so I needed this.)
2) Did you know Avon sold handbags? Did you know they’re gorgeous and super affordable?
3) Malala Yousafzai, humanitarian, activist, and badass chick, wants to go to Stanford. First, she has to take the SATs. Something tells me she’ll do just fine.
4) Uniqlo has some great work pieces right now. I love this ponte skirt in multiple colors. I also like this basic long sleeve blouse.
5) Mizhattan explores the zipper-accent trend. I love this Marc Jacobs ring; it’s whimsical.
6) This minimalist cape from Calvin Klein looks sleek and is perfect for chilly fall days.
7) How colleges flush with cash are saddling their poorest students with debt, a ProPublica investigation.
8) These Bag-All canvas bags are perfect for organizing your life (or just your suitcase). I need a couple of boot bags for winter travel.
9) Exploring the cutthroat world of competitive rock, paper, scissors.
10) Ole Henriksen’s new featherlight moisturizer is loaded with antioxidants. But can it replace the discontinued red tea cream?
11) The Atlantic covers how we’re creating a culture of victimhood where airing grievances and publicly seeking sympathy is the new normal.
Eye Candy. Antonio Berardi added some dramatic ruffles to his Fall 2015 collection. I love this dress. and this blazer, end of the world worthy.
*image found here.
Avon costume jewelry is great! Surprising quality for how inexpensive they are.
FYI- are used to work in many different hotels and room service always has tip included!
I’m sorry but tipping for take-out at a restaurant seems excessive. It seems like every place now puts out a tip jar in an effort to make you guilt-tip. I don’t remember this being the case 10 years ago.
I don’t understand tipping for takeout. I paid the price for the food on the menu. And it was given to me over the hostess station when I came in to pick it up. What am I tipping for?
Because the bartender (or occasionally server) still had to ring in and box up all the food, sauces, extras, etc., and a good one will also label each item with whose food (or what meal) it is. If you’ve ever boxed up 6-12 meals for a business lunch — all the sandwiches, sauces, salads, bread, appetizers, etc. — it’s time-consuming, and you need to double-check that everything is right because, with takeout, the person can’t just ask the server for more. Without a tip, all that work was done for about $2.13 an hour.
That said — it’s one more way that customers have to subsidize businesses not paying their employees a reasonable wage.
As someone who has worked in the food service industry and has a TON of family who still does .. most places do not have bartenders and servers box up takeout orders. The cooks or expediters (if that place has them) typically do, sometimes with the exceptions of salads.
On top of that, most of the time the person who hands over your food is not the person who would have done that work, even IF a server did it – so you would have no guarantee that the work went to the proper individual.
I agree – you do not tip for take out, curbside or not.
Don’t feel guilted by tip jars. On top of that, the people who actually did the work to ‘earn’ those tips often don’t see the contents of those jars…or they’re divided among the team, some of whom may not have earned jack.
So timely. I was just thinking this weekend during my hotel stay what kind of impact the new “green” policies where you can opt to only get room cleaning every other day or something is affecting the cleaning people’s pocketbooks. I do agree that some of the tip amounts seem off. It’s kind of odd to have a percentage tip for eat-in and dollar amounts for delivery. My delivery orders are usually around $20, so a $4 tip is already 20% which seems excessive.