Gratuity

[Rob562]

Anyway, you don't tip the person at McDonalds do you? You give them the order for the food.

True, and I don't tip at counter service places, or even Dunkin Donuts or Starbucks (though I only order regular or iced coffee, not any kind of specialty beverages),

But by the McDonald's line of reasoning, would you like your $100 dinner of bread, salad, soup, entree, dessert, water, wine and coffee to all be delivered to your table at once? As someone who has many friends who are in the service industry, I've learned that there is a *lot* of skill when it comes to be a server (and I've known people who've worked at some pretty upscale places).

You may have placed the order with the server, but they don't put it all through to the kitchen at the same time. A good, attentive server is in charge of pacing your meal. They know how long certain menu items take to cook, and after you've been served the soup or salad, they know when to push the order through to the kitchen so that it's ready not long after your soup has been cleared from the table. Push it through too early, and it's sitting around in the kitchen waiting (or worse, it gets delivered to your table by a runner when you're not even halfway through the soup). Push it too late, and you're sitting around with nothing at your table.

Being a good server is a fine art.

-Rob

 

[Ex-Floridian]

If they are paid minimum wage it's because the market dictates that the value of their service is minimum wage. There is a reason a waitress makes minimum wage vs the accountant whom makes $35 an hour. Because it's not easy to be an accountant.

To assume their job is easy is based on cold hard facts. If they had a specialized skill set, the market force would change accordingly and they'd get paid more. But it doesn't because it's not a skill set.

And worst of all is the social norm where the tipping range keeps sliding. There was a time where a tip was for going above and beyond. Then it was "You have to tip 15%..." then it was "You have to tip 20%" Next thing you know you'll be tipping 25% for someone to refill your water, hand you a menu, and bring you your food. All of which are their job requirements.

You don't tip the person at McDonalds because that's their job requirements and they haven't gone above and beyond.

Have you EVER waitressed? It is an extremely tough job. Reality is ANYONE in the service business from hair stylists to doormen, their job is to perform the minimum service to get the job done. At Disney, those folks ALWAYS go above and beyond. If you are already spending $$$$ money, what is an extra hundred over a week to make their lives a little magical as well?

Anyways - remember the reason for the magic!

 

[englanddg]

At Disney, those folks ALWAYS go above and beyond.

Well, I dunno about *always*. But, tipping is certainly not something that I enjoy, even though I do it.

And yes, I have waitered, and no, it's not that tough a job. I'd rather tip a line cook than a waiter/waitress.

Some go above and beyond and are very good at anticipating guest situations and needs...but most are simple order fillers who are there to earn a buck.

Anyhow, not sure if Disney tip pools, anyone have any idea on that?

 

[flynnibus]

Have you EVER waitressed? It is an extremely tough job.

its not that it's tough or not - but that almost anyone can be trained to do the job quickly. that's what drives the wages down. There is no previous knowledge, education, or trade skills required.

 

[ddbowdoin]

How could there be so much wrong, with such a short post.

Your problem is not with Disney. It is with the food service business in general in the US. Also, a good waiter/waitress does far more then "just bring food to your table".

Also, you want Disney to adjust the prices on their menu, to pay higher wages. To avoid the consumer having the burden? Who exactly would be paying the higher prices?

That is the key word, and unfortunately this isn't the standard in this country. A vast majority of people dine at casual restaurants, where there server is likely a part time server and not a professional server. A professional server has an understanding of food and wine, and how those two interact. They can make valid suggestions and are subtle, they make suggestions on wine pairings because they work with a sommelier.

maybe my standards are just high, but a vast majority of restaurants I go to are just people bringing my food and refilling a coke. I can't afford nice restaurants anymore

 

[dreamfinder]

Then don't use a Tables in Wonderland card. When using the card, the bill automatically includes a 18% tip and of course a line to add more tip if you would like. If you have terrible service it does not matter since you have no control over that 18% charge. This really tweeks me when I go to a buffet and you see a waiter/waitress at your table twice for the entire meal and they end up with $20.

If you feel that the service didn't warrant the 18% I do believe you can request a manager who can over ride it and set whatever amount you feel is worthy.

 

[Master Yoda]

If you feel that the service didn't warrant the 18% I do believe you can request a manager who can over ride it and set whatever amount you feel is worthy.

This is correct.

 

[psukardi]

You may have placed the order with the server, but they don't put it all through to the kitchen at the same time. A good, attentive server is in charge of pacing your meal. They know how long certain menu items take to cook, and after you've been served the soup or salad, they know when to push the order through to the kitchen so that it's ready not long after your soup has been cleared from the table. Push it through too early, and it's sitting around in the kitchen waiting (or worse, it gets delivered to your table by a runner when you're not even halfway through the soup). Push it too late, and you're sitting around with nothing at your table.

Being a good server is a fine art.

-Rob

So, if you're at Le Cellier and your dinner comes out 3 minutes after your app and then you're rushed the check, do you take that into consideration and tip less? Because at this point they are not syncing the firing of tickets they are just slinging out food so they can turn over as many tables as possible.

 

[Phonedave]

That is the key word, and unfortunately this isn't the standard in this country. A vast majority of people dine at casual restaurants, where there server is likely a part time server and not a professional server. A professional server has an understanding of food and wine, and how those two interact. They can make valid suggestions and are subtle, they make suggestions on wine pairings because they work with a sommelier.

maybe my standards are just high, but a vast majority of restaurants I go to are just people bringing my food and refilling a coke. I can't afford nice restaurants anymore

In addition, casual restaruant food is all pre-dictated. Applebees recently made a big deal about how they now have fresh strawberries in their salads. While just about any independent restaruant can source fresh strawberries, Applebees is not a independent restaruant. They have to have fresh strawberries (a highly perishable product) availble in their distribution warehouses, in a consistent product, at a consistent price point, that they can truck to all of their locations, not run out of them, and have a 17 year old high school kid working the salad station who is more concerened ahout how he can get the bartend to slide him a few shots on the QT, prep them correctly. It is the same stuff day and out.

A professional server has to contend with an ever changing menu, often times they have only seen (and tasted) the specials a few hours ago for the first time. They have to know what goes into each dish, so that when a diner asks a question they can answer, as opposed to "i'll go check". When service is good, you tend not to notice it - that is good service.


-dave

 

[righttrack]

Shame Disney can't just adjust the price of their menus and pay their people a living wage instead of having the burden on the consumer to subsidize the income of someone that simply brings food to my table.

I understand that sentiment, but I'll suggest the following. When you are directly paying the tip, the experience is just better. The waiter or waitress works for you. Without it, they just work for the manager of the restaurant and sometimes their goals (management) is at odds with yours (the customer). Tipping brings this relationship to the forefront of the experience. I think you'd see that if your tip didn't matter, if waitstaff were just paid a wage, that restaurants would not have the service levels you've grown accustomed to.

 

[Rob562]

So, if you're at Le Cellier and your dinner comes out 3 minutes after your app and then you're rushed the check, do you take that into consideration and tip less? Because at this point they are not syncing the firing of tickets they are just slinging out food so they can turn over as many tables as possible.

Yes, I take less-than-good service into account, and adjust my tip downward.

To the best of my recollection, I've never *not* tipped at a restaurant (Disney or otherwise), but poor service does lower the tip, and when I do so I typically leave a note of some kind explaining the reasoning. And while I've definitely had some less-than-stellar meals in my life, I don't think I've ever had a truly horrible one that would require me to seek out a manager.

-Rob

 

[ddbowdoin]

In addition, casual restaruant food is all pre-dictated. Applebees recently made a big deal about how they now have fresh strawberries in their salads. While just about any independent restaruant can source fresh strawberries, Applebees is not a independent restaruant. They have to have fresh strawberries (a highly perishable product) availble in their distribution warehouses, in a consistent product, at a consistent price point, that they can truck to all of their locations, not run out of them, and have a 17 year old high school kid working the salad station who is more concerened ahout how he can get the bartend to slide him a few shots on the QT, prep them correctly. It is the same stuff day and out.

A professional server has to contend with an ever changing menu, often times they have only seen (and tasted) the specials a few hours ago for the first time. They have to know what goes into each dish, so that when a diner asks a question they can answer, as opposed to "i'll go check". When service is good, you tend not to notice it - that is good service.


-dave

100% agree... I used to really enjoy going out here in Boston but recently my wife and I just can't afford it anymore... we allocate more cash for our first home purchase instead

 

[ddbowdoin]

Yes, I take less-than-good service into account, and adjust my tip downward.

To the best of my recollection, I've never *not* tipped at a restaurant (Disney or otherwise), but poor service does lower the tip, and when I do so I typically leave a note of some kind explaining the reasoning. And while I've definitely had some less-than-stellar meals in my life, I don't think I've ever had a truly horrible one that would require me to seek out a manager.

-Rob

this is why I order my app first... then wait to order because I HATE being rushed out the door to fill the table

 

[luv]

I'm not sure the servers only want to flip the table. A lot of people at WDW want a quick meal. They WANT to get back into the park. They would complain if things weren't coming quickly. There are FP deadlines to meet!!

If you want a leisurely meal, order slowly.

 

[ddbowdoin]

I'm not sure the servers only want to flip the table. A lot of people at WDW want a quick meal. They WANT to get back into the park. They would complain if things weren't coming quickly. There are FP deadlines to meet!!

If you want a leisurely meal, order slowly.

exactly... I eat nice and slow, ensure I have at least two glasses of a nice wine

 

[Ex-Floridian]

its not that it's tough or not - but that almost anyone can be trained to do the job quickly. that's what drives the wages down. There is no previous knowledge, education, or trade skills required.

That answers the question. I did it for one summer and learned quickly it was very hard work. I am an IT professional and make quite a bit more than $35 an hour - but never forgot my humble beginnings. I think you need to take a step back - and spread the wealth. Life is way to short to gripe about $10. Don't sweat the small stuff. Have a good one

 

[Klpalmer]

Only partially correct - they are not exempt from minimum wage. The employer is REQUIRED to ensure they make at least minimum wage. But many states allow a tip credit, so they don't have to pay the full minimum wage outright in most states but a lower rate (the common 2.35 rate). But if the server's tips do not cover the credit, the employer MUST pay them the gap to the state's minimum wage.

Now in FL, there is no tip credit, and wait staff get paid full minimum wage outright.

In florida there is a tip credit law and servers only have to be paid $4.65 per hour.

 

[unkadug]

Only partially correct - they are not exempt from minimum wage. The employer is REQUIRED to ensure they make at least minimum wage. But many states allow a tip credit, so they don't have to pay the full minimum wage outright in most states but a lower rate (the common 2.35 rate). But if the server's tips do not cover the credit, the employer MUST pay them the gap to the state's minimum wage.

Now in FL, there is no tip credit, and wait staff get paid full minimum wage outright.

In florida there is a tip credit law and servers only have to be paid $4.65 per hour.

Perhaps that because people in Florida are notoriously bad tippers even the government has recognized this fact.

 

[PhilharMagician]

If you feel that the service didn't warrant the 18% I do believe you can request a manager who can over ride it and set whatever amount you feel is worthy.

Thanks, I did not think about that.

 

[Weather_Lady]

That answers the question. I did it for one summer and learned quickly it was very hard work. I am an IT professional and make quite a bit more than $35 an hour - but never forgot my humble beginnings. I think you need to take a step back - and spread the wealth. Life is way to short to gripe about $10. Don't sweat the small stuff. Have a good one

Well said! In short, don't be a Scrooge... or a Scrooge McDuck.