buffet question about tipping

[EpcoTim]

2. try not to be stingy

But theres the issue, for most of these servers, especially at Disney, they can bust their hump for hours on end, and most of the people that get seated before them, are cheap and stingy. Is that the concern of the tipper? Nope, but none the less it is a shame that people think 5 bucks is a decent tip for a party of 6, no matter the venue.

 

[DivineMadness7]

I don't know why I'm joining the circus, but here it goes.

1, no matter how hard you try to convince someone that how you tip is the "right" way, they aren't likely to agree.

2, don't tip any differently than you when going to a restaurant at home. If you want to tip more than normal, that's fine. I guess I just hate it when people get into the whole "I paid thousands of dollars for this vacation, so I'm not going to tip the poor server who had nothing to do with that" state of mind.

The only thing as bad than being stingy all the time, is being stingy on vacation. Tip what you would at home or higher, but don't make the wdw servers suffer because you have a case of vacation entitlement syndrome.

 

[copcarguyp71]

OK so I am kind of a newb and I am sure this has been covered but on this topic...why is it that they stopped including the tip with the DDP?

I have several guesses but I will keep them to myself and let those in the know expound on the wisdom behind the move.

 

[DarlingDepp]

Wooo okay well I'm new here and hesitant to offer my opinion because I don't want to add to any arguments when I'm still trying to make friends on these boards. But I'll try to be extra nice =-)

I work in a restaurant. A corporate one at that. I make $3.83 an hour, plus whatever tips I am graciously given.

I take pride in my work. I "expect" 20% off of every table I get because quite frankly in my opinion, that's what I believe my service is worth. My guests are never thirsty - refills are often provided before even needed. I run all of my own food. I try to make as much conversation as possible with my tables and make sure they have the best dining experience possible at my restaurant. That being said, sometimes all of that isn't even enough to get 20%.

I understand times are tough for everyone. The economy is sluggish for you and things are tight. But...the economy is hard on your server too. We are trying to provide for ourselves. Sure, maybe tips are corporate's way of making extra money, being unfair, etc. That's fine, but that is the way the system is. Complaining won't change it - its merely how the restaurant business is.

When I get a tip, I automatically lose 3% of my tip - 1% goes to the bussers, 1% goes to the host, and 1% goes to the bar. So a 20% for me, is really more like 17%. If I ever was to get stiffed on a table, I'd actually have to take money out of my own pocket for waiting on them.

This all being said, not all service is worth 20%, I agree. But I don't think anyone should have the mindset that "I'm not tipping 20% no matter how good the service is, I pay enough for my food". If you don't like the prices, then why not choose somewhere a little more reasonable for your budget? The restaurant industry is not full of rejects that can't get a "real" job. I am a 20 year old college student. I am simply trying to work my way through school and pay for things that my scholarships do not cover. I am not a bum and I do not lack the drive to go anywhere with my life. I am trying to make do the best I can.

Tip what you feel the service is worth. But please don't be judgmental about your servers. And please remember that we are people too, and we also work hard for our money.

I hope nothing I posted was taken offensively!!

 

[Phonedave]

I will restate I belief I have long pronounced....everyone should work in food service for at least a year stint before venturing off on careers and the like. The world (at least our part) would be a much different place.

Quite honestly, everybody should work in every job for a while.

I have been lucky enough to have bounced around in a number of different jobs. From entry level customer facing type jobs (cashier, deli clerk) to supervisory customer facing jobs (Installation and repair foreman, dispatch supervisor) to someone responsible for giving the bad - big money costing - news (field earthworks inspection engineer) to the get those budget figures to me yesterday type job (Staff Manager)

You know what I have found - EVERY job has a level of sucko-barfo to it. Just as there are good and bad customers in food service, there are good and bad vice presidents who want reports. And just as a good chunk of a wait persons salary is dependent on the tip the customer leaves, a good chunk of my salary is dependent on the tip (bonus) my boss (or customer) gives me.

So it really does not pertain to just wait staff, it pertains to everyone. Next time you (not you in specific, you in general) feel like critizing someones job, or stating how easy it is, stop and think about just how hard it may be.

Now - onto the WDW wait staff question. Does anybody know how tips are handled at WDW restatuants. Are they pooled? Does the hostess and busboys get a cut. Does the back of the house get a percentage? Does anybody know ?

-dave

 

[Phonedave]

Heres one for ya........Can, lets say a Pop refillable mug be used at.......All Star Sports?

Only if you call it soda and not pop.

and yes, I know Pop Century

And ..... used in what way. As a signaling device, a small hat, or perhaps a personal port-o-let.

-dave

 

[Phonedave]

Seeing as how we're derailing this thread with general talk of the concept of tipping, here's one...

Why is tipping based on percentages at all? Is it more work for a waiter to bring me filet mignon rather than mac and cheese? Does the plate weigh that much more? Why should the tip be more?

Let's face it. Long ago, tipping stopped being about rewarding someone for exceptional service and became a clever way for employers to give their employees a commission (and have you foot the cost) for upselling you more items.

It is supposed to represent service. In a diner, where I can get a $6 Cheeseburger Deluxe, I don't expect much from the wait person. Just drinks, food delivered, and a check at the end.

However in a place that charges a lot more, with, presumeably, better food, the wait person has a lot more responsibility and required skill

Very often there are nightly specials that must be memorized. And not just tonights special is duck for $25. They need to know how its prepared, what it is prepared with and other things about the dish. They also need to know this about other menu items as well. In restaruants with specials very often the front of the house will have to taste the specials (then they get the house "swill" for the rest of the meal) so they can explain them. It is very poor service to ask a wait person "how is that prepared" and they have to say "let me check". In places without a wine steward, the wait staff may also be expected to be able to recommend wines, or at least talk about them with some degree of intellegence.

In a good restaruant that is cooking to order fresh, and not from corporate planned menus, a good waiter will also fight with the kitchen expiditer to make sure his or her (ie your) food all comes out correctly and at the same time.

-dave

 

[yankspy]

And since the busboy clears the plates, basically all the server does is say "Hi how you doing. Please sit here", then "Give me money".

Nope. In most places it is the servers responsibility to clear plates, although bussers may help. Also, who do you think sets up that lovely buffet line, yep usually servers. So while they may not be directly bringing you food, they are, in many cases, setting up those chafing dishes, etc.

Hello, this is my big question: If you have 6 people dining at a table, and they will automatically add 18% to your bill, how can anyone be forced to pay 18% gratuity? We will have 6 people dining each night in sept. from 2 separate rooms (2 parties of 3 sitting together) Will Disney force us to pay 18%, and how will they do this, we have the Free dining promotion. Is there some kind of gratuity law in Florida that we must comply with? Why should my family and I be punished for having 6 people on vacation. In Sept. this will be my 5th trip to WDW in the past 4 years, I have spent nearly $25,000 on these 5 trips at WDW. Why should I have to worry about an 18% gratuity when i go out to eat each night? I swear, when i sit down at my dinner on sept. 12 at Teppan Edo, and i get harassed about an 18% tip, i'm gonna freak out.

Has anyone had 6 or more dining that could share how this is handled at the restaurant level. I plan on leaving a cash tip, i just don't want to be told how much and be forced to do it, it's not the money, it's the point of the matter. I have gone so far as to plan not to have my credit card linked to my room key, for fear of misc. gratuity charges on my bill. This is a big hassle and burden that Disney has placed on it's loyal $$$paying$$$ guests.
MikeB

Technically, no one can force you to do this. The reason why it is done is that if a server gets stiffed on a six top, it really stings. Keep in mind that the server has to tip out on sales, not tips. So, if you have a party of six and a $350.00 check, and you slap a five down on the table, the server is actually paying out of their pocket for it. I do agree that if service is bad then you should not have to tip 18%. Servers do have to follow this rule even if they feel safe that the table will tip adequately. The reason being is that the restaurant could get hit with a discrimination lawsuit.

if you feel the service doesn't warrant an 18% gratuity, speak to the manager and adjust it. i never understood why larger tables incur an automatic tip in the first place, wouldn't it be easier for the waiter to have all those people in one place versus seperate tables? i know when me and my wifes extended family visit in sept we won't be tipping $25 for the 7 of us at chef mickeys breakfast, i've been there a few times, the foods already overpriced and the server just doesn't earn that kind of tip, not for bringing us some drinks and taking some plates. the new way they print out the receipts is really confusing, theres 3 different totals, one accounting for an 18% tip, one for a 15% tip and then the amount you actually owe. i've never seen this anywhere else, and is actually kind of insulting - i'll give what i want anyways.

Please see above for answer about big parties. As I already stated they are doing more work in some cases than at full service restaurants. Furthermore, the server did not set the price of the meal.

The answer was given on page one.
The "standard" for a tip for buffet service is 10% in the US

...so the automatic 18% at about the suggest amount for standard table service is excessive.

Actually I gave the answer on page three. It is not necessarily 10%. I hate to sound arrogant but I believe my experience with this industry allows me to be somewhat of an authority here.

Oh for the love of...

You know, I DID read that. Sorry. And you make the EXCELLANT point of at a BUFFET the added 18% is excessive. My entire rant was based on people not liking the auto 18% on TS that is not a buffet. So, I'm the dolt 2 times.

But, I don't mind the auto 18% as long as the service I do get is good, buffet or not.

And again, at BOMA, the service was terrific.

Please see page three.

Wooo okay well I'm new here and hesitant to offer my opinion because I don't want to add to any arguments when I'm still trying to make friends on these boards. But I'll try to be extra nice =-)

I work in a restaurant. A corporate one at that. I make $3.83 an hour, plus whatever tips I am graciously given.

I take pride in my work. I "expect" 20% off of every table I get because quite frankly in my opinion, that's what I believe my service is worth. My guests are never thirsty - refills are often provided before even needed. I run all of my own food. I try to make as much conversation as possible with my tables and make sure they have the best dining experience possible at my restaurant. That being said, sometimes all of that isn't even enough to get 20%.

I understand times are tough for everyone. The economy is sluggish for you and things are tight. But...the economy is hard on your server too. We are trying to provide for ourselves. Sure, maybe tips are corporate's way of making extra money, being unfair, etc. That's fine, but that is the way the system is. Complaining won't change it - its merely how the restaurant business is.

When I get a tip, I automatically lose 3% of my tip - 1% goes to the bussers, 1% goes to the host, and 1% goes to the bar. So a 20% for me, is really more like 17%. If I ever was to get stiffed on a table, I'd actually have to take money out of my own pocket for waiting on them.

This all being said, not all service is worth 20%, I agree. But I don't think anyone should have the mindset that "I'm not tipping 20% no matter how good the service is, I pay enough for my food". If you don't like the prices, then why not choose somewhere a little more reasonable for your budget? The restaurant industry is not full of rejects that can't get a "real" job. I am a 20 year old college student. I am simply trying to work my way through school and pay for things that my scholarships do not cover. I am not a bum and I do not lack the drive to go anywhere with my life. I am trying to make do the best I can.

Tip what you feel the service is worth. But please don't be judgmental about your servers. And please remember that we are people too, and we also work hard for our money.

I hope nothing I posted was taken offensively!!

Excellent point.

I do not mean to offend anyone here, I am just stating facts. Tip what you choose. However, justifying a lower tip by saying things like "they do not do that much" is a weak argument because the same could be said about any profession. For whatevever reason people seem to think that restaurants and servers make money hand over fist. Statistically, most restaurants fail within the first year. If they had to cover salaries for servers, bartenders, etc. they would be even worse off. I will not lie, Serving can be quite lucrative in many places. Once again, I believe that a tip has to be earned and should never be expected regardless of service.

 

[ClemsonTigger]

Actually I gave the answer on page three. It is not necessarily 10%. I hate to sound arrogant but I believe my experience with this industry allows me to be somewhat of an authority here.

Please see page three.


.

I didn't mean to indicate that 10% should always be used...but it is generally accepted that 10% is the "standard" for buffet.

http://www.goodhousekeeping.com/food/manners/buffet-tipping-oct01

http://en.allexperts.com/q/Social-Etiquette-Good-2570/Buffet-Tipping.htm

http://www.tipping.org/discus4/messages/9/3080.html

http://www.tipping.org/tips/buffet.html

http://www.soundmoneytips.com/article/3441-tip-for-tipping-at-buffet-restaurants

....I didn't just pull the amount out of my hat...

 

[yankspy]

I didn't mean to indicate that 10% should always be used...but it is generally accepted that 10% is the "standard" for buffet.

http://www.goodhousekeeping.com/food/manners/buffet-tipping-oct01

http://en.allexperts.com/q/Social-Etiquette-Good-2570/Buffet-Tipping.htm

http://www.tipping.org/discus4/messages/9/3080.html

http://www.tipping.org/tips/buffet.html

http://www.soundmoneytips.com/article/3441-tip-for-tipping-at-buffet-restaurants

....I didn't just pull the amount out of my hat...

No, I understand. I am just saying that there really is no standard when it comes to these things. You know, even at a buffet, a table can be very demanding and take up a lot of a servers time. It is also possible to go above and beyond at a buffet. I have had servers who have actuaaly gotten me food from the line themselves. I believe that it is these people who earn their tip because they are providing the maximum amount of service possible. I did not mean to offend. It can be difficult to respond to so many posts at once, especially after a twelve hour day.

 

[DznyGrlSD]

Tip what you feel the service is worth. But please don't be judgmental about your servers. And please remember that we are people too, and we also work hard for our money.

I hope nothing I posted was taken offensively!!

Well stated. :sohappy:

 

[MousDad]

Does this mean I should tip at counter service restaurants?

I meant restaurant take out, when servers prepare, package and (often) bring your food out to your car for you. Counter service workers get paid minimum wage.

 

[Club Cooloholic]

Busboys get tipped out by the waiters (so do the bartenders, which is really ridiculous) so if you stiff the waiter, you stiff everyone else.

 

[Pumbas Nakasak]

Who I stiff is not for discussion on a family board

 

[Club Cooloholic]

Stiffing a waiter is easy...but ever notice it's impossible to stiff a hostess?

 

[WildcatDen]

Where's this party at?

That would be the Maplethorpe exhibit, Hustler Store having Queen City of Cincinnati. Of course by three way, I am referencing Skyline Chili. Ahhh, a bed of noodles covered with cincy chili and smothered in a heap of shredded cheddar - a three way the way God intended. . .

:lookaroun

 

[WildcatDen]

No you lack my class thats obvious.

You should check your pronunciation - the "CL" is silent and if that is all I lack of yours, I will count myself blessed. :animwink:

 

[mls]

What?

I treat buffets like any meal and tip at least 40%.

What? Do your servers chew your food for you or something? :lookaroun I would never pay 40%- not even for Disney service (which is usually the best). Definately not at a buffet, where I am getting my own food. I am a 20% of the bill person. It's hard work (with my kids- it's even harder for the bussers!).

 

[Iknewagirlnamed]

I honestly don't get where people get this "10%" a buffets crap from. I was thinking about it, and honestly I believe that not only do buffet servers work just as hard as regular servers, I believe they may work harder. They have to take away many more plates than usual if they're doing their job.

And to simply answer the OP's question, take it from a server's perspective (the people that have the best perspective to answer your question) tip 20% if the service is good. That's what we expect if we do our job and try our hardest to meet your needs, I.E giving refills, taking plates away, catering to special requests. :wave:

 

[wdwmagic]

And to simply answer the OP's question, take it from a server's perspective (the people that have the best perspective to answer your question) tip 20% if the service is good. That's what we expect if we do our job and try our hardest to meet your needs, I.E giving refills, taking plates away, catering to special requests. :wave:

Out of curiosity, how much does a server typically make in tips per week?

I know the take home money is good, because there are absolutely no jobs going at Disney in the server role. Once someone has the position, they keep hold of it.