Hey all!
We are going to add a service charge for take-out orders to help offset the cost of supplies. We are weighing our options, not sure if we should do a fixed percent or amount. Curious if others have implemented this or have ideas on what the standard is. We do a lot of Togo orders and due to our menu items, it takes several containers for 1 meal to not diminish the quality, when you factor in the cost of condiments, silverware, napkins and bags it adds up quickly.
Appreciate any feedback!
