18% Auto gratuity for Party of 6?

[LuvtheGoof]

I would love it if the American tipping system went away, and we adopted the system that a big chunk of the world already uses: paying a living wage. I just went to Australia, and while food was definitely more expensive, there was zero expectation of a tip -- wages are built into food prices. Tips are to reward exceptional service there. Sadly, the burden is solidly on the patron in the US.

I agree, but I just can't see it happening anytime soon.

 

[flynnibus]

That is the crux of the problem, great service is not a low skill job as it takes years of work experience to learn subtle differences.

Meh - do people get better? Of course... Are some people better at the job than others? Of course... neither of those make it a skilled labor position. The waiter at IHOP is still a waiter... even if you're not looking for 5 star service.

There is a great difference between simply taking and order, bringing drinks/refills, food and a ticket and providing a dining experience

Yet both are called 'waiters' and both expect the same tip percentage... go figure. And in the context of this thread... the staff at a buffet is also called a waiter and they too expect the same tip percentage. See the cluster-f here?

This includes anticipating a guests needs rather than asking, if you have to ask then the server is not providing a silent high level of service. For example at Tutto Italian the staff will constantly top off beverages, automatically bring bread, crumb your table and take pride in the service they are providing as opposed to a constant would you like more x, y or z

Funny.. that's the same stuff I expect my 18yr old waiter at IHOP to do.. and they do. They see things needing attention, they take care of it. They clear plates and tables when needed. That's not exotic or 'years of training' - or 'highly skilled labor' - that's simply tasks and checklists the staff go through as they check on a table and what we expect wait staff to do as part of good service... even in simple places like diners.

 

[lunchbox1175]

Funny.. that's the same stuff I expect my 18yr old waiter at IHOP to do.. and they do.

i want to know where you found an IHOP waiter under 45!

 

[lunchbox1175]

I'm not attempting to enter any argument regarding whether my child is counted.
It was a simple question as my child is a non paying guest I wanted to know if that would that mean I incur an auto charge.
If I get good service they'll get 20% but feel it's harsh to be expected because we carry a baby in.

Many people missing the original point and getting into a heated debate about gratuity!

I'm not sure why it's contentious assuming a non paying guest wouldn't activate a charge for a 'large' party. I've already said I wouldn't want to have this out with a manager but it doesn't mean I'm happy about being expected to pay based on the party size not the actual service

The reason why your child counts is because over the years, restaurants have changed their financial metrics when reporting to stock holders. It used to just be all about sales vs previous year and budget, but now they have metrics in which guests served vs. check average , guest per labor hour spent, and food cost per guest, so they have taken the stance of if you breathe, you are a guest. If your child doesn't order anything off of the menu, only eats the cherios that you brought them, then they are still a guest, because the restaurant has to use labor hours in cleaning up after them and they have to justify all of their hours when it comes to budgeting. Like many things when it comes to financials in a buisness, they can't pick and choose which metrics they are going to use so the only way to have consistent financial data is to include all. They have all chosen to create a blanket rule to be consistent, the thing that tears down restaurants quicker than anything is inconsistency in product or service, and if you have different rules for different guests, people will stop coming in.

If you want to blame something.....blame capitalism....if companies weren't so freaking greedy, then we could actually go to a system where higher wages were paid to servers, and tips would not be necessary. There are a few restaurants in the Pittsburgh area where they are testing this, they are paying their servers a salary, giving them better health benefits and stock options, so that the servers are more invested in the success of the company and thus care more about taking better care of the guests, as well as not looking to move to the new restaurant that moves in down the street because the grass looks greener.

 

[CaptainAmerica]

The reason why your child counts is because over the years, restaurants have changed their financial metrics when reporting to stock holders. It used to just be all about sales vs previous year and budget, but now they have metrics in which guests served vs. check average , guest per labor hour spent, and food cost per guest, so they have taken the stance of if you breathe, you are a guest. If your child doesn't order anything off of the menu, only eats the cherios that you brought them, then they are still a guest, because the restaurant has to use labor hours in cleaning up after them and they have to justify all of their hours when it comes to budgeting. Like many things when it comes to financials in a buisness, they can't pick and choose which metrics they are going to use so the only way to have consistent financial data is to include all. They have all chosen to create a blanket rule to be consistent, the thing that tears down restaurants quicker than anything is inconsistency in product or service, and if you have different rules for different guests, people will stop coming in.

If you want to blame something.....blame capitalism....if companies weren't so freaking greedy, then we could actually go to a system where higher wages were paid to servers, and tips would not be necessary. There are a few restaurants in the Pittsburgh area where they are testing this, they are paying their servers a salary, giving them better health benefits and stock options, so that the servers are more invested in the success of the company and thus care more about taking better care of the guests, as well as not looking to move to the new restaurant that moves in down the street because the grass looks greener.

No.

 

[Mouse_Trap]

I don't know you, so of course there's no "dislike" here. I'm just expressing the realities and consequences of stiffing servers on a tip. Where I live, it's unthinkable unless your server did something like insult you, fail to bring your food, or disappeared entirely (all things that've happened to me that resulted in me not leaving a tip, which I discussed with the manager while doing so). If you leave a low tip around here because you just don't feel they did a fantastic job, I doubt you'd be allowed to eat there again. It's taken very seriously by most restaurants. I imagine at WDW, they're fairly used to people leaving low or no tip, which I imagine led to a lot of mandatory 18% rules

I completely disagree, not tipping a discretionary c18% is not "stiffing servers". As a customer, it is not my duty to ensure their staff are appropriately paid, that is the job of their employer and the employee. I will never pay such %'s if I receive average or expected levels of service, however I certainly not against rewarding those who deliver exceptional service even larger tips.
If any server of manager had an issue, I would be happy to point out the reason why I felt it didn't warrant any higher.

Also I don't believe any of these 18% rules are mandatory, almost everyone I've seen is discretionary. I think there are one or two which have used the word mandatory, but I am dubious on the legality of that.

If restaurants in your area (and I have no idea where that is), that is really poor and very unprofessional. By all means they could politely inquire why you didn't leave a larger tip and accept constructive feedback. I would also love to see restaurants ban people for leaving what they feel to be insufficient....personally I would go to the media if that happened, I think they would soon change their mind.

That is the crux of the problem, great service is not a low skill job as it takes years of work experience to learn subtle differences.

There is a great difference between simply taking and order, bringing drinks/refills, food and a ticket and providing a dining experience This includes anticipating a guests needs rather than asking, if you have to ask then the server is not providing a silent high level of service. For example at Tutto Italian the staff will constantly top off beverages, automatically bring bread, crumb your table and take pride in the service they are providing as opposed to a constant would you like more x, y or z. A truly great service staff is almost transparent except for introductions and order placement and delivery/presentation.

I agree, not that I think a waiter providing high quality service is highly skilled (but neither is is necessarily low skill) but that it takes time to learn and develop the skills. At a basic level, anyone can wait tables, less will be able to do it to a true 5* standard; but most given some time and the right guidance be able to perform to a level acceptable at regular Disney restaurants - or any decent dining establishment.

 

[Otterhead]

I completely disagree, not tipping a discretionary c18% is not "stiffing servers"....Also I don't believe any of these 18% rules are mandatory...

The OP was discussing gratuities automatically added to the bill for large parties. Yes, they're mandatory when automatically added. My comment about 'stiffing servers' was in response to someone who said they punish mediocre service with 5% tips.

If restaurants in your area (and I have no idea where that is), that is really poor and very unprofessional.

That area is Boston. And I think you'll find that in any large city, if you decide to punish servers by giving low or no tips, you'll find a lot of angry servers and managers. Tips may vary depending on the level of service you've experienced, but unless the situation is extreme (i.e., the server never gave you your food, became abusive, or disappeared without ever taking your order), leaving a tip isn't really optional.

 

[MichWolv]

Also I don't believe any of these 18% rules are mandatory, almost everyone I've seen is discretionary. I think there are one or two which have used the word mandatory, but I am dubious on the legality of that.

It is legal in most states, including Florida, to have a "mandatory" tip. It's the same as if the price on the menu were 18% higher, and you weren't expected to tip. States have accepted the argument that where a tip is "mandatory", it's just a service charge, much like "shipping and handling" when you buy something online.

 

[MichWolv]

I would love it if the American tipping system went away, and we adopted the system that a big chunk of the world already uses: paying a living wage. I just went to Australia, and while food was definitely more expensive, there was zero expectation of a tip -- wages are built into food prices. Tips are to reward exceptional service there. Sadly, the burden is solidly on the patron in the US.

There are a few restaurants that are adopting a "no tipping" structure. I doubt it'll catch on widely, but I hope so.

 

[General Zondag]

I don't know you, so of course there's no "dislike" here. I'm just expressing the realities and consequences of stiffing servers on a tip. Where I live, it's unthinkable unless your server did something like insult you, fail to bring your food, or disappeared entirely (all things that've happened to me that resulted in me not leaving a tip, which I discussed with the manager while doing so). If you leave a low tip around here because you just don't feel they did a fantastic job, I doubt you'd be allowed to eat there again. It's taken very seriously by most restaurants. I imagine at WDW, they're fairly used to people leaving low or no tip, which I imagine led to a lot of mandatory 18% rules

I have no problem with tipping when earned, if a server does a good job I'll give him/her well over 18%. It just doesn't make sense to me, why I should be forced to reward little to no effort. To me it's like giving the losing team a medal so they won't feel bad.
If a place has an 18% rule I'll usually pay, unless the service was below standard. I don't like it, but if those are the rules, I'll follow them. Never been banned from anyplace, even after not leaving any tip.
I've never been a server, but my guess is most would appreciate a smaller tip whith a kind word of thanks for a job well done, than a cold forced 18%.
There's this place, they include a 10% for large groups (8 or more) then state: "If you liked our service please leave an extra gratuity to show our staff your thanks." Or something to the effect. No, I don't like the forced 10% either but it's a good compromise.

 

[General Zondag]

There are a few restaurants that are adopting a "no tipping" structure. I doubt it'll catch on widely, but I hope so.

I sure hope they don't! How can a server know if they did a good job if you don't tip them? At such a place, after having a great time, I'd still tip the server. It's the same madness as forcing a tip, just hidden.

 

[Kit83]

I sure hope they don't! How can a server know if they did a good job if you don't tip them? At such a place, after having a great time, I'd still tip the server. It's the same madness as forcing a tip, just hidden.

Including the cost of a good living wage in the menu price should not stop anyone from tipping on top if it's deserved. At the moment the tip is in fact the servers wage and not a tip . A change to the accepted norm would benefit both server and guest .

Servers would get a fair wage according to their skill and experience, guests would be truly able to reward good service and not be paying a servers wage with a so called tip.The end of a meal would be relaxing not having to worry if the staff will chase you to the car park because you left only 15% and not 20% / 25% etc . For those that say the current system of tipping makes for better service, how so when you are always expected to tip well,10% to 15% even for poor service .

Sorry getting too far from the op .

 

[jaklgreen]

I have been to Europe and when eating out the servers were less then spectacular. We did eventually get someone to help us and did eventually get our food. But for the most part it was on their terms. They were not unfriendly per se, just not as available as most servers are in the US. Plus where we were there is no such thing as free water with your meal, you have to pay for a bottle of water if you want it. I think as a general rule that US servers are better then other countries because they do work on tips. I would say to the OP that if they charge the auto gratuity it would be the same as you would pay anyway since the child will not be ordering. We actually add on to the gratuity when we have a big family group since we usually tip 20% for good service. So the 18% auto is a good deal for us.

 

[Mouse_Trap]

I sure hope they don't! How can a server know if they did a good job if you don't tip them? At such a place, after having a great time, I'd still tip the server. It's the same madness as forcing a tip, just hidden.

Not quite....in the main its paying them a basic wage for their labour.

I'm sure you still reward superb service, but not be expected to give an c20% for basic service.

 

[MichWolv]

I sure hope they don't! How can a server know if they did a good job if you don't tip them? At such a place, after having a great time, I'd still tip the server. It's the same madness as forcing a tip, just hidden.

And that is why the US system is as it is.

Still, though, I don't agree with the comment. In every profession/job other than waitstaff and a few others, employees are not paid directly by customers, and yet they know if they are doing a good job or not. My firm gets paid when I do work, and the amount is set, and not variable based on how happy the client is. Yet both my firm and I know if I did a good job. Your mechanic gets an hourly wage that doesn't change based upon how well you think they did, nor are you expected to cover part of the salary yourself. Teachers, accountants, cable installation guys, trash collectors...I could go on forever listing professions where the customer "could" be expected to tip, but that isn't the way the economy developed. And yet, all those people and their employers have ways of evaluating performance.

What will you do if you go to a country in Europe where tipping is not expected? Will you tip anyways?

 

[MissingDisney]

Or.. you can pay cash.. whatever amount of tip you feel is justified.. problem solved. (the server would probably prefer that anyway..)

The auto 18% is added to the bill total. Paying cash doesn't make a difference-you still pay the same total. We just had a 'large party bill' yesterday and I looked at the tab to see how it was rang up. When you get the bill, it's already calculated in.

 

[Otterhead]

I've never been a server, but my guess is most would appreciate a smaller tip whith a kind word of thanks for a job well done, than a cold forced 18%.

You would be wrong, but that's an adorable thought

 

[BuddyThomas]

I have no problem with tipping when earned, if a server does a good job I'll give him/her well over 18%. It just doesn't make sense to me, why I should be forced to reward little to no effort. To me it's like giving the losing team a medal so they won't feel bad.
If a place has an 18% rule I'll usually pay, unless the service was below standard. I don't like it, but if those are the rules, I'll follow them. Never been banned from anyplace, even after not leaving any tip.
I've never been a server, but my guess is most would appreciate a smaller tip whith a kind word of thanks for a job well done, than a cold forced 18%.
There's this place, they include a 10% for large groups (8 or more) then state: "If you liked our service please leave an extra gratuity to show our staff your thanks." Or something to the effect. No, I don't like the forced 10% either but it's a good compromise.

LOL

This is the wackiest thing I have read in months.

 

[Otterhead]

There's this place, they include a 10% for large groups (8 or more) then state: "If you liked our service please leave an extra gratuity to show our staff your thanks." Or something to the effect. No, I don't like the forced 10% either but it's a good compromise.

10% tip? Where do you live? 1971?

 

[Dwarful]

I find it ironic that at dining locations we tip on the cost not the service. However, when tipping housekeeping we tip the same amount at a value, mod or deluxe and the rooms get larger and have more areas of cleaning...two sinks vs. one, AoA suites two full restrooms, and more beds.

We tip according to service and usually it is fair to decent at WDW. I remember when the large group size was 8 people at Disney and then went down to 6. I don't mind paying for good food and tipping for good service. I can only imagine the number of wait staff getting dinged at the buffets esp. But part of that is WDW's fault. You start charging $30 - $40 for a $15 meal and Mr. & Mrs. Jones are going to start dropping a $10 tip thinking 'well it's $2.50 per person and that's what I tip at 'insert favorite restaurant at home'.

Really the only buffets we have done other than the Biergarten have been character meals and I have ALWAYS felt I was paying for the character experience and not the quality of food.