Waitress left 2 pennies and note by customer

[Thegonagle]

81. The pizza guy doesn't "do little." The job is a lot like serving,

you just don't see all the work that goes on.

The other extremely important aspect is the requirement to bring to work an insured, reliable piece of equipment that's worth many thousands of dollars. The driver must have the maturity and patience to drive in every kind of weather and traffic condition, and the skills to drive day in and day out to any address without accidents or traffic tickets (the restaurant's secondary liability policy does not allow for bad drivers, even if their personal insurance does).

A server brings to work shoes, a corkscrew, and if the boss is really cheap, a couple of pens.

Neither one is a job "just anyone" can do and be good at it.

Keep tipping your drivers $5 or 15%, and don't reduce the tip if the pizzeria adds a delivery charge.

That delivery charge generally does NOT go to the driver; that's especially true at the large pizza chains. For them, it is merely additional profit. (Reimbursement is generally about the same today as it was back in the days of "free delivery," when delivery expenses were simply covered by the price of your food, and that doesn't even include inflation!)