When you dine out or give in to the desperate necessity of delivery, it means you’re going to be spending extra hard-earned money: the markup at restaurants, delivery fees and, of course, gratuity. Many of us have been (or are) on the other side of fence, and we know: it sucks to get stiffed for all your hard work. Williamsburg delivery guy Larry Fox thought so too, and started a blog chronicling all the poor tippers he has encountered. Tumblr made him remove the personal addresses, but now he uses street names to shame bad tippers. He also fields questions from all sides in arguments about tipping, the state of the serving industry, and personal habits.
So we want to know: what’s your standard for tipping delivery people? If you order via Seamlessweb or Grubhub, do you leave more of a tip on your card because it’s easier? Does a delivery person get a bigger tip if the weather is nasty? Or is it the system that pays sub-minimum wage that ruins it all? What about the recession — is that a valid excuse? Share your thoughts below (or make it anonymous if you’re ashamed of your cheapskatery)!