On layoffs, very bad attendance, and Iger's legacy being one of disgrace

L

Lilofan

Well-Known Member
mkt said:
Orlando is a low wage city and one of the worst in the US for housing affordability. I’ll argue that most CM’s are a missed paycheck away from deciding if they want rent or food.

So, like 2008. But with fewer $150/wk motels on 192.
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Missed paycheck? If you try describing America that's more accurate.
 
L

Lilofan

Well-Known Member
duder said:
Never had a problem overseas with thinking a particular culture was rude or hated americans.

Just be a decent respectful person and more than likely, you will receive it back in kind. Learn a few local phrases, make an effort to conform to the proper etiquette and learn the P's and Q's before going.

People are people, all over the world. Yes, languages and social etiquette may change from place to place, but the more you travel, the more you will find that there is not that much difference. Thats the joy of traveling out of the country. Its a shame that more people dont do it, the world would be better off.
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The more people travel the more they open their eyes into how the greatest way of life, opportunities and freedoms are right here in the USA.
 
DCLcruiser

DCLcruiser

Well-Known Member
Heppenheimer said:
That actually isn't the reason service is slower. The reason is because dining is usually more of a social event in Europe, and the idea is that the table is yours for as long as you want to keep it. It's not just a brief interval to stuff your gullet between fast passes, but rather an opportunity to relax, enjoy the scenery and ambience, and carry on a conversation with friends and family. The restaurant isn't trying to turn over tables as fast as possible, so you signal the wait staff when you're ready, instead of the waiter constantly checking to see if you're finished.
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I mean I only have a handful of trips and experiences to go off of, but I don't recall seeing nearly as many waiters in European restaurants as I do in the US. I recall outdoor seating areas in Paris with 10+ tables having 1 waiter. Here there would be multiple waiters. Since we don't pay waiters a high salary, and they are mostly tips, it is easier to hire more per shift.

I usually see them working (although a cigarette break has happened), not standing around ignoring customers. I get why the overall meal takes longer, but the waiters don't provide less service (or make it harder to interact with the customer) in order to enhance your dining experience. I don't think they want me impatiently waiting for another drink at Aperitivo, yet it happens. I assume it is because they are busy, and the incremental tip from another beer isn't as critical.

We have high end steak houses in NYC where your meal takes hours, on purpose for the experience...but you also don't have to refill your own glass of wine. The waiter sees you are almost out of wine and automatically comes over to pour your glass. Why? Great service + increasing the # of bottles of wine ordered = Potential of a larger Tip.
 
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Apple Core

Apple Core

Member
marni1971 said:
Not really.

There might be more news soon on the topic. Though I’d hope there won’t be.
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It would be great not to have pages going off topic. I have cast member friends who are still furloughed and anxiously watching this thread and other forums for Martin's and others' updates on layoffs and attendance. Sadly they get no communication from WDW... well, except for last week's letter.
 
marni1971

marni1971

Park History nut
Premium Member
Cher said:
It would be great not to have pages going off topic. I have cast member friends who are still furloughed and anxiously watching this thread and other forums for Martin's and others' updates on layoffs and attendance. Sadly they get no communication from WDW... well, except for last week's letter.
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I really don’t want to be the bearer of news, good or bad. It’s a tragic topic.
 
Miss Bella

Miss Bella

Well-Known Member
DCLcruiser said:
I mean I only have a handful of trips and experiences to go off of, but I don't recall seeing nearly as many waiters in European restaurants as I do in the US. I recall outdoor seating areas in Paris with 10+ tables having 1 waiter. Here there would be multiple waiters. Since we don't pay waiters a high salary, and they are mostly tips, it is easier to hire more per shift.

I usually see them working (although a cigarette break has happened), not standing around ignoring customers. I get why the overall meal takes longer, but the waiters don't provide less service (or make it harder to interact with the customer) in order to enhance your dining experience. I don't think they want me impatiently waiting for another drink at Aperitivo, yet it happens. I assume it is because they are busy, and the incremental tip from another beer isn't as critical.

We have high end steak houses in NYC where your meal takes hours, on purpose for the experience...but you also don't have to refill your own glass of wine. The waiter sees you are almost out of wine and automatically comes over to pour your glass. Why? Great service + increasing the # of bottles of wine ordered = Potential of a larger Tip.
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Service is terrible in Europe, but when you only have one waiter for twenty tables it’s expected. Good news is you don’t have to tip.
 
larryz

larryz

I'm Just A Tourist!
Premium Member
LUVMCO said:
Does he have a crystal ball?
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No, but he has one of these...
1599108107497.png
 

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