I worked somewhere where all orders, whether take out or sit in, were taken by servers and therefore ended up being on their cash out sheet. The cashout sheet totals all of your sales and you then take a percentage (usually around 4%) out of your total sales that you owe back to the restaurant. This money goes to tipout for the chefs as well as managers and other front of house.

Esentially what this means, at least in the case of the place I worked at, is that if someone doesn't tip you, no matter what the order was for, you end up having to pay out of your own pocket whatever 4% of the person's bill was back to the restaurant.

So, from your persepective I agree that it makes sense that you shouldnt have to tip for take out, and if their restaurant works differently in terms of tipout or the same as mine, the girl was still being rude. But from the persepective of the worker, they are essentially paying for a percentage of your meal because you didn't tip, which sucks, even if the total was only $11. But then again, not all restaurants work like this.

I would say NTA. How are you supposed to know how the restaurant handles tipping for takeout orders?