How much to tip for Palo dinner/Remy brunch?

We tend to drink when we go to Palo and Remy so we tip based on the total bill and then some on top.
 

First time doing Palo and I have a few questions. Can you tip in cash? Do you on tip based on the cost $40 or the value of the food? What is the value?
 
Value of food is hard to judge, where we live, a low cost of living area, a comparable meal would cost about $30 per person.

We just add the tip to our room key. You will hear many different opinions on how much to tip. My husband, who was a waiter during college, bases the tip on how much "work" we create for the wait person, how many times they have to come to our table and how long we are at the table (if the table can turn over quickly then wait person can take on another set of guests). If it is just he and I, we are low, low maintenance and we do not linger long so we generally leave a $20 tip for the two of us. If we are dining with others, we tip more because the work load is higher and we occupy the table longer.

This does not pertain to Palo since it is adults only, but when our child was young and we ate out, we always left a large tip to compensate for the extra mess a wee one makes.
 
First time doing Palo and I have a few questions. Can you tip in cash? Do you on tip based on the cost $40 or the value of the food? What is the value?

You can tip in cash if you prefer not to place the tip on your stateroom account.

As you can see from this thread, people have a variety of interpretations of the value of a meal. A Palo dinner typically includes (or can include) an appetizer, aperitif beverage, an entree, and dessert. You can estimate what you would pay for that at an upscale restaurant in your area (or in an area you have visited), but there is no set assigned value, nor is there a standard gratuity amount.
 
My consistent experience with Palo/Remy is that the servers at Palo are at or above the level of an "excellent" server in the main dining rooms. The Remy servers are better, typically at a level that would be employable as a 'professional' waiter in a higher-end restaurant in the US or UK.

Which is to say, if they were consistently getting inappropriate compensation for their services, the Palo CMs would go back to "the zoo" (their term for the MDRs) and the Remy CMs wouldn't be on the ship at all. So for whatever it's worth, what you are choosing to tip is probably fine.

Personally, we tip about 20% of the total bill, and usually have some type of 'extra' drink at brunch/dinner, so don't feel too bad about it.
 

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