A server at Outback Steakhouse recently found herself at the center of a heated debate surrounding tipping practices after her frustration over receiving no tip for a significant order led to her dismissal. The incident has reignited discussions about the expectations of tipping culture in the United States and the impact on service workers.

The controversy began when Tamlynn Yoder, an experienced takeout employee at the Outback Steakhouse in Palm Beach Gardens, Florida, was terminated following her reaction to not receiving a tip on a substantial $735 takeout order. Yoder, who had worked in the restaurant industry for a decade, was responsible for taking orders over the phone, carefully packaging meals, and delivering them to customers’ cars for curbside pickup.

During one of her shifts in February 2018, the Christ Fellowship Church in Palm Beach Gardens placed a massive takeout order consisting of 75 items, including 25 steaks, 25 baked potatoes, and 25 chicken entrees. Preparing the large order took over an hour, and Yoder personally assisted the group in loading the meals into their vehicle.

However, after all her effort, Yoder was stunned to find that the church group had not left a tip. The situation felt especially personal as Yoder was a member of the same church. Feeling hurt and undervalued, she vented her frustration on Facebook, expressing disappointment about her experience.

Yoder did not anticipate the consequences of her post. The following day, she was informed by Outback Steakhouse management that her employment had been terminated and the full $735 order had been refunded to the church. The restaurant cited a violation of their social media policy, which prohibits employees from posting content that could be interpreted as derogatory towards customers.

The post had caught the attention of a member of Christ Fellowship Church, who subsequently contacted the restaurant. While the situation drew public criticism toward the church for failing to tip, Yoder’s dismissal sparked broader discussions about tipping culture and the fine line service industry workers must navigate when addressing workplace frustrations.

Tipping practices in the United States have long been a subject of debate, but the issue has gained renewed attention in recent years as consumers report experiencing “tipping fatigue.” In many cases, tipping is seen as a way to supplement the low wages of service workers, making it a critical part of their income. Yet, the etiquette surrounding tips—especially for takeout orders—remains inconsistent and unclear.

Unlike dine-in services, where tipping between 18% and 20% is generally recommended, takeout orders are perceived differently. Customers often pick up their meals themselves without the level of personal interaction involved in table service, leading some to believe tips aren’t necessary. However, takeout still requires effort from staff to ensure orders are accurate and well-prepared.

Restaurant owner Marina Charny offered a perspective on tipping for takeout in an interview with Real Simple. She suggested that customers consider tipping between 5% and 10% for takeout orders, with exceptions for special circumstances. “There are times when you can definitely tip a little more,” Charny explained. “For example, if the server is extra attentive to you while you wait for your order or if the order is particularly large.”

In Yoder’s case, preparing a $735 order with 75 items clearly exceeded the average takeout request, highlighting the effort required for such tasks. The incident has raised questions about whether customers should rethink their tipping practices for large takeout orders.

Despite the initial backlash, the Christ Fellowship Church later attempted to reconcile with Yoder. While she was not fired for being upset over the lack of a tip, her termination resulted from breaching Outback Steakhouse’s social media guidelines. These policies aim to protect customer relationships and prohibit employees from publicly posting disparaging remarks about patrons.

Following the controversy, the church issued a statement on Facebook, expressing regret over the situation. “We are sorry to hear about this situation, and our leaders have been notified about it,” the statement read. “We value our local business partners and those who work in their establishments—many of whom are members of our church—and it is customary for us to leave a generous tip whenever we pick up a takeout order.”

In an effort to make amends, the church provided Yoder with a generous retroactive tip, along with a list of other takeout jobs that were hiring in the area. The gesture, while appreciated, could not reverse the personal and professional toll Yoder endured.

The incident underscores the complexities of tipping culture in the United States, where service workers rely heavily on gratuities to make ends meet. As debates about tipping practices continue, situations like Yoder’s highlight the challenges faced by employees who often go unrecognized for their hard work in roles that are just as demanding as table service.

Ultimately, Yoder’s story serves as a reminder of the human element in the service industry. While policies and practices around tipping may vary, showing appreciation for workers’ efforts—whether through kind words, a tip, or both—can make a meaningful difference in their day-to-day lives.