Character meal tipping question

[scubalisa]

Do you tip the same amount at a character buffet as you would in a full service meal? For example, would you tip the same at Chef Mickey's as CRT? Thanks!

 

[Tigger113]

I usually tip an average of 10% for the buffets since I am serving myself. Of course if you have a fabulous server who keeps your coffee filled then you might want to tip more

 

[matt&jakesmom]

We usually tip 15%. There have been times when we have talked with the servers and they give us suggestions or tips for our trip. Then we give a bit extra.

 

[lillygator]

it depends on the service....CP has been a hit or miss for us the three times we have dined there recently but CM's we had a great waitress before the xmas party and we left more $$ for her.

 

[Forever42]

We always tip 20% at the buffets, since the servers do just as much work there as at the table service restaurants at Disney.

If you do a search, you'll find that this topic comes up quite a bit, with sometimes heated results.

 

[wildernesslodgelover]

20% at all restaurants unless we get very poor service. And by "poor service" I mean rude or completely inattentive. But i do not penalize if a server forgets something (we are all human) or if the food is bad (not the servers fault.)

 

[zdad]

20% at all restaurants unless we get very poor service. And by "poor service" I mean rude or completely inattentive. But i do not penalize if a server forgets something (we are all human) or if the food is bad (not the servers fault.)

Exactamundo !!!

20% is our norm for good service. We will (rarely) limit it to 15% but service has to be bad. have on occasion left more than 25% if service was particularly excellent.

Other things to consider:
- Many waiters/waitresses have to split their tips with others at the restaurant (don't know what Disney's rule are for their folk), so leaving a smaller tip to a buffet server can be doubly negative.

- Good Buffett servers do a wonderful dance of being there to clear your tale at the precise time you go to get another plate, or are there to whisk it away just as you finish. Multiply that by the # of tables they have (which is more than at a standard sit down service) and you'll see that they're working pretty darn hard to make it look easy.