https://www.facebook.com/271132012741525/

Kriss Mollar, 2626 Colorado Boulevard, Los Angeles, CA (2026)

06/11/2026

Just finished a DoorDash delivery, and I honestly can’t help but sit here shaking my head. 🤦🏽‍♂️

Do people really think a $20 tip is such a “life-changing” amount that it needs a note attached saying, *“Hope this was enough”*?

I drove all the way across town, sat in traffic, waited while the restaurant finished the order, and then had to navigate one of those apartment complexes where nothing is labeled clearly and every building feels like a guessing game.

I finally get the food to the door, and yes—the tip was $20. And before anyone jumps in, I saw it. I get that some people think that’s generous.

But when you actually factor in gas, mileage, time, wear and tear on the car, waiting around, and the distance involved, it’s not always what people assume it is.

Why do so many people think drivers should be overly grateful without considering what the delivery actually required?

Customers expect fast service, perfect timing, constant updates, hot food, and for drivers to magically find hidden doors in maze-like apartment complexes—but still act like whatever pops up in the app is automatically “great.”

Maybe I’m the only one thinking this, but a lot of people don’t really see what goes into these deliveries.

Is $20 still “amazing” when the whole trip takes an hour and sends you across town?

Next time, just tip based on the actual work involved—and maybe skip the apology note.

06/11/2026

Got publicly shamed at McDonald’s today over something I honestly didn’t realize was such a serious issue, and now I’m wondering if I completely missed an unspoken rule everyone else seems to know. 😭

We finished our meal, stacked everything neatly on the tray, and got up to leave.

Wrappers together.
Cups together.
Fries box on the tray.
No spills.
No food scattered everywhere.
No giant mess.

Just a normal, finished meal sitting neatly on a tray.

As we were walking out, an older man suddenly spoke up loud enough for half the restaurant to hear:

“Wow. Must be nice being that disrespectful.”

At first, I genuinely thought he was joking.

He wasn't.

He proceeded to give us a full public lecture about how “workers aren’t your maids” and how “decent people clean up after themselves.”

Meanwhile, I'm standing there completely confused because... isn't maintaining the dining area part of how fast-food restaurants operate?

Tables get wiped down.
Trash gets emptied.
Floors get cleaned.
Trays get cleared.

That has always seemed like part of the job.

And before anyone says, “It only takes 10 seconds to throw your tray away,” I know that. Of course it does.

What shocked me wasn't being reminded to do it. It was the intensity of a complete stranger publicly shaming us in the middle of McDonald’s as if leaving a tray behind was some major moral failure. 😭

Suddenly people were staring, employees looked uncomfortable, voices were getting louder, and somehow WE ended up being asked to leave.

So now I'm honestly curious:

When you eat at McDonald’s, do you always clear your own tray and throw everything away? Or is leaving it on the table still considered normal because staff clean the dining room anyway?

Because the public lecture felt a whole lot more outrageous than the tray itself.

06/11/2026

So tipping culture has officially entered its villain era. 😭🍽️💀

I walked into a restaurant and saw a giant sign that felt less like a friendly reminder and more like a hostage negotiation with a side of algebra.

It started with:

🚨 "DON'T STEAL OUR LABOR!" 🚨

Then came the breakdown:

💵 Your bill: $100
💵 You tip 15%: $15
💵 Their payout: $2.13
💵 Hourly wage: $6.66/hr

And somehow, the math eventually turned into:

"$6.66 × 4 = $26.64/hr"

Then the sign made its point crystal clear: if you think that's enough, you're not just under-tipping... you're STEALING.

And for the grand finale:

⚠️ "TIP 20% OR WE ADD IT." ⚠️

Look, I understand that restaurant workers are exhausted. I know serving tables is demanding work, and many employees rely on tips because base wages are far too low.

But at some point, this stops feeling like appreciation and starts feeling like financial emotional warfare. 😅

Calling a 15% tip "theft" while also threatening automatic gratuity is exactly why so many customers are experiencing tipping fatigue.

Because here's the real issue:

If restaurants truly need an additional 20% to operate fairly and pay staff properly, then build that cost into the menu prices from the beginning.

Don't advertise one price and then turn the checkout process into a courtroom where customers are made to feel guilty no matter what they leave.

A tip used to mean:

"Thanks for the great service."

Now it can feel more like:

"Mandatory subscription fee to avoid public shame." 💀

So here's the honest question:

If a restaurant is automatically adding 20% anyway... is it still a tip, or is it simply the real price hidden until the very end? 🤔

06/11/2026

I’ll never fully understand the grocery store logic behind this one. 🤔

You can buy a fully cooked rotisserie chicken for $5.99. It’s already seasoned, weighs 3 pounds, is hot, and ready to eat the moment you get home.

Meanwhile, the raw chicken sitting right next to it costs $13.85, weighs only 2.25 pounds, and still requires you to season it, cook it, wash the dishes, sanitize the kitchen, and make sure you don’t accidentally undercook it in the process.

Now, I completely understand that raw chicken has its place. If you're following a specific recipe, meal prepping, or need certain cuts, it absolutely makes sense. But from a simple grocery-store math perspective, this comparison leaves me scratching my head.

The cheaper option is bigger, already cooked by someone else, and saves you both time and effort. Somehow, the chicken that requires more work from me ends up costing more than the one that someone else already prepared. It feels like one of those things we've all accepted without ever stopping to question why. 😂🍗

06/11/2026

I genuinely thought this had to be a joke or some kind of glitch in the matrix. 😳 I walked in to grab lunch today here in Illinois, and this was the first thing I saw.

**30% minimum?**

Just to have my food prepared and handed across the counter?

I've always been a strong believer in tipping servers and recognizing great service. But requiring a 30% upcharge before you've even taken a single bite feels like we've crossed into completely different territory. At that point, it stops feeling like appreciation and starts feeling mandatory.

If a business can't afford to pay its employees without essentially forcing customers into a massive surcharge at the door, maybe the answer is to build those costs into the menu prices instead of relying on guilt and confusing math. The constant add-ons, fees, and "suggested" percentages have turned dining out into an exercise in financial gymnastics.

I ended up turning around and leaving.

So tell me honestly... am I the bad guy here, or has tipping culture reached a point where it's starting to feel more like extortion than gratitude? Drop your thoughts below, because I'm seriously heated over this one. 🔥🍽️

06/10/2026

Tipping culture has gotten completely out of hand, and the second you say it out loud, people act like you’re insulting service workers.

A $105 dinner used to mean you left $10–$20 on top, depending on service. That was normal. Generous, even. Nobody made you feel guilty for not inflating the bill into something unrecognizable.

Now every receipt feels like it comes with built-in pressure.

You’re staring at a screen or slip that quietly implies the “real” total should be $148, and anything less starts to feel like you’re being judged in real time.

At what point did tipping stop being a simple “thank you” for good service and turn into customers being expected to fill the gaps in an entire restaurant wage system?

And it’s not even about refusing to tip. Most people still do. The issue is the constant escalation—the pressure, the awkwardness, the guilt baked into every checkout screen, and the way 30–40% has started to feel like it’s creeping into “normal.”

Meanwhile, prices keep climbing, service fees get added, processing fees show up, “wellness” charges appear—and on top of all of it, there’s still an expectation to tip heavily.

At some point, it stops feeling like appreciation and starts feeling like a social tax nobody actually agreed to.

So honestly—if your $105 bill suddenly suggests $148 as the “real” total, are you actually paying it, or has this gone too far?

06/10/2026

Got it — same meaning, just cleaner and a bit less emotionally heavy while keeping the message intact:

---

Had a table tonight leave a $5 tip on a $546.77 dinner because they assumed the 20% service charge was already my tip. 😞🍽️

And honestly, this is becoming one of the most draining parts of working in restaurants right now.

I understand why guests get confused. Every place seems to handle service charges differently.

Some restaurants split them with staff.
Some keep part of them.
Some use them for operations, support staff, healthcare costs, or other overhead.

But in a lot of restaurants — including ours — that service charge does NOT go directly to the server.

So after spending two hours taking care of a table:
🥤 refilling drinks
🍽️ timing courses
⚠️ managing allergies
❓ answering questions
🔥 solving issues before they escalate
😊 making sure everything runs smoothly

…you pick up the check and see:

💵 Tip: $5.00

At that point, we’re often left having to clarify that the service charge isn’t the tip.

The hardest part is that most guests aren’t trying to be unfair.
They genuinely believe they’ve already taken care of it.

That’s what makes it so frustrating.

Guests feel confused.
Servers feel overlooked.
And restaurants keep using systems where it’s unclear where the money actually ends up.

After enough nights like this, it really starts to wear on you. 💭

06/10/2026

I walked past a booth and nearly stopped in my tracks at the price tag: twenty-five dollars for a stick. Not a fishing rod, not a carved walking staff with hidden gadgets—just a plain old stick. The same kind my dog delivers to me for free like it’s a public service. My first instinct was that someone had misprinted the price and accidentally added an extra zero.

But then I stood there for a solid five minutes watching people actually pick them up and examine them like fine jewelry. One woman was seriously commenting on the “grain pattern.” The grain pattern. Meanwhile I’m looking at the ground realizing I’ve been ignoring a lifetime supply of inventory every time a windstorm clears my yard.

And here’s where I probably lose people: I got irritated enough that I picked up the nicest fallen branch I could find on the walk back, leaned it against the booth, and asked if mine qualified for store credit. The vendor didn’t laugh. My wife didn’t laugh. The guy proudly holding his $25 stick definitely didn’t laugh. Apparently I was insulting the craftsmanship. Craftsmanship. I swear a beaver could accidentally produce half their inventory.

What really stuck with me is that they’re probably doing better financially than I am. I went home, looked at my own job, and had the uncomfortable realization that this guy spent the day turning trees into money while I spent the day joking about it. If I disappear next weekend, just know I’m in the woods starting a luxury branch brand called “Artisan Mobility Solutions.”

06/10/2026

Am I wrong for walking out of a restaurant because of the tipping sign on the front door?

I always tip—20% minimum, more if the service is great. I’ve worked service jobs, so I understand how it works.

But yesterday, I walked up to a restaurant and saw a handwritten sign taped to the front window facing the sidewalk. It read: “Our servers make $3.50/hr… If you can’t afford to tip, you can’t afford to dine out.”

I read it, turned around, and left.

I’m not against tipping, but I don’t like being guilt-tripped before I’ve even opened a menu. It didn’t feel like a reminder about good tipping etiquette—it felt like emotional pressure to compensate for the restaurant’s pay structure.

If a business can’t fairly compensate its staff without putting that burden on customers in a confrontational way at the door, maybe that’s a deeper issue with the model itself.

So was I wrong to walk away, or is a restaurant that leads with that kind of message already telling you what kind of experience you’re about to have?

06/10/2026

McDonald's is reportedly testing a $1 surcharge on drive-thru orders at select locations as part of a strategy to improve operational efficiency. The idea is to reduce congestion and long wait times by nudging more customers toward dining in instead.

The key question is whether this kind of pricing change will actually improve flow or simply irritate customers who rely heavily on drive-thru convenience.

Would an extra dollar on drive-thru orders affect your fast food habits, or would it be too small to matter in your decision-making?

Kriss Mollar

06/11/2026

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