Christmas, 2013 Planning

rebelbuddhist

Mouseketeer
Joined
May 28, 2010
Messages
425
Anyone else planning a December, 2013 WDW trip already? If so, let's share news, ideas, etc. We will be arriving Dec 21st and staying 10 days.... yes, the most expensive time of the year but, in our opinion, the most magical. It will be a long time before we know about MVMCP, Candlelight Processional narrators and lots more, but we're ready to make reservations on Dec 25th and start planning for 12 months. We have been in WDW for CHRISTMAS the past 4 years but due to surgeries can't be there this year. We will need to rethink eating at WDW since abdominal surgery means small meals every four hours, but table service and signature restaurants are important to us. Any ideas?
 
Have finally stumbled upon an idea that could work well for us. Remember we are more mature park visitors for whom all the thrill rides hold little to no appeal so we don't have to worry about long lines for those. The longest lines we stand in are Soarin" and TSM. Anyway, given that eating at relaxed and relaxing table service is a crucial part of the magic for us but now Gastric bypass surgery is a factor, we thought that we would just make ADRs for 4 times a day about 3-4 hours apart, say 9:00 am, 1:00 pm, 5:00 pm and 9:00 pm and just order appetizers, salads, desserts or split an entree. That gives us four small(er) meals which gives my wife her needed every four hours protein and doesn't cost lots with lots of uneaten food or me trying to eat all that she can't as well as what I order! Of course, we will be paying OOP since no dining plan would be a savings for us. She can't drink 30 minutes before, during, or 30 minutes after a meal, so no need for drinks for her. Desserts are pretty much taboo also really for both of us. So the DDP would mean too much of the wrong kinds of food for us. We can make ADRs and just order
appetizers, salads and one drink from what I can read on other forums and Disney website, correct? And when we order an entree, we can split it, correct? Even if there is an extra plating charge that's no big deal. Now, if we only could figure a way to have most of a steak entree cooked medium rare and a small end well done!!!!! But that's expecting a little too much......
 














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