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I got really irritated the time when my now-ex-wife told me that the $6 I got wasn’t going to be enough because she had a lot of (unnecessary) driving to do the next day.

Double Dave’s, I’d average better tips per run, but lots less runs per night, at Gumby’s there were tons and tons of runs per night, but not very good tips per run. I’d usually get 2 or 3 bucks. I’d also usually try to jigger the price to be 16.something to 17.something if I took the phone order, figuring they’d give a 20.

When the client would give me money, I’d ask, “how much do you need back?” Some clients would look at me and I could tell they were trying to do the math for the exact change in their head, and I would tell them, “this isn’t a math question.”

a couple years ago it started at a dollar and it keeps upping 50 cents from time to time.

Would always be confused when they called in with a 9.99 coupon and got quoted a ~14 price.

When I worked in pizza (2002-2004) we didn’t do a delivery charge but I got 50 cents per trip for gas money regardless of whether I got a tip or not.

They’d dump out my bag, count up the number of delivery slips in it and put aside 50 cents per slip. Then they’d total up the dollar amounts on the delivery slips and set that aside. Then they’d take out the (I think) $20 or so in change the bag started the night with and put that with the dollar amounts on the delivery slips. The money that was left over was what I got in tips and was put with the 50 cents per delivery and given to me.

thats why i always do carry out. I can get to the pizza place and back in a matter of minutes, so why should i pay a fee

We even left an inch or so around the edge and we’d paint it with butter, garlic and parmesan before putting it in the box or on the pan to take to the table.

It also helped that we used an oven with two large ceramic bricks the pizzas sat directly on instead of the no-brain-required conveyor belt oven. Our oven required us to actually check the pizza every now and then to see if the bottom looked good and to poke out any bubbles forming in the crust so they wouldn’t get huge and make the toppings slide off.

Who swore that Cici’s put some ingredient in their crust that expanded in your stomach, making you fuller faster and reducing the amount you’d eat.