Is there a reason why servers don't like the DDP?

[pilferk]

There is no reason to believe that servers especially dislike the Dining Plan. I think that's often (though perhaps not always) just something some people say to explain what they feel was less than optimal service they personally received, but many folks who have talked to servers about it report those servers saying that they like the Dining Plan.

The servers get a guaranteed gratuity, which is both better than being stiffed, and generally better the standard gratuity recommendation. Furthermore, especially at Disney-owned restaurants, the vast majority of Dining Plan restaurants, the total bill that servers get tipped on is generally higher than it would have been without the Dining Plan.

My feeling on the subject is that the patron might have recieved less than optimal service not becuase the waitstaff doesn't LIKE the DDP, but because the DDP offers no incentive for the waitstaff to provide optimal service. They'll get their standard tip on the bill regardless...so why go the extra mile to serve the DDP customers?

That's been one of my concerns with the way the DDP is implemented...that it provides no real encouragement of serving the guest. Tipping is to reward good service, correct? When you take the control of the tip out of the guests hands, I think that can cause problems.

Keep in mind, I have no evidence that this actually occurs...maybe Disney has some other control to reign in the matter...but it's something that's always been of a concern to me.

 

[Jubilee]

If the service was above average, we add 2-7% to make a 20-25%, but my husband is a chef/restaurant manager and I'm a former server/bartender so there you go!

 

[Nancyg56]

My feeling on the subject is that the patron might have recieved less than optimal service not becuase the waitstaff doesn't LIKE the DDP, but because the DDP offers no incentive for the waitstaff to provide optimal service. They'll get their standard tip on the bill regardless...so why go the extra mile to serve the DDP customers?

That's been one of my concerns with the way the DDP is implemented...that it provides no real encouragement of serving the guest. Tipping is to reward good service, correct? When you take the control of the tip out of the guests hands, I think that can cause problems.

Keep in mind, I have no evidence that this actually occurs...maybe Disney has some other control to reign in the matter...but it's something that's always been of a concern to me.

While the tip is included on each receipt and is guaranteed to the server, the job is not a given. As I have said, my DS is employed by a 5* resort. It is the practice to add the 18% onto each bill and it is all taxed. His tip is included but if he was not incented by the prospect of that tip to provide outstanding service his manager would hear about it. He can have an off moment but there cannot be a pattern of mediocre service.

The same holds true for servers in Disney.we had a server who was not only inept, she was rude, and while I can understand an off evening, I don't tolerate rudeness, so I detailed the entire series of issues to her manager. I imagine that the manager would provide an incentive to provide appropriate customer service.

 

[pilferk]

While the tip is included on each receipt and is guaranteed to the server, the job is not a given. As I have said, my DS is employed by a 5* resort. It is the practice to add the 18% onto each bill and it is all taxed. His tip is included but if he was not incented by the prospect of that tip to provide outstanding service his manager would hear about it. He can have an off moment but there cannot be a pattern of mediocre service.

The same holds true for servers in Disney.we had a server who was not only inept, she was rude, and while I can understand an off evening, I don't tolerate rudeness, so I detailed the entire series of issues to her manager. I imagine that the manager would provide an incentive to provide appropriate customer service.

What you're basically saying is they (the Disney waitstaff) have to perform at a level that will ensure they not get fired, and that nobody (or not many) complain....and I agree.

But it doesn't provide them any incentive to perform ABOVE that level, and, perhaps, garner a larger gratuity. My "theory" is that the Dis waitstaff might provide adequate service, but not exemplary service...considering exemplary service is not going to actually get them any more in their pocket than adequate service will. To me, that's what tipping is about: rewarding the level of service you recieved. By taking that away from the consumer, you're really taking that reward, and the "check and balance" control it gives to the consumer, out of their hand to an extent.

Now, for your DS, I would suspect that the levels of service at a 5 star hotel are held to a higher level of expectation (by the guest and the management) than that of theme park waitstaff in a huge corporate conglomerate. It would take a higher level of service, from him, in order to NOT generate complaints. For waitstaff in a theme park, Disney or not, I wonder if that threshold is nearly as high. My suspicion is that it's not...that adequate service will be just that...adequate...and the waitstaff could be perfectly content with their 18% garnered with minimal effort.

Just my suspicions and concerns. Once again, let me say, I've no proof that this occurs, only that it seems the environment exists where it COULD occur.

 

[honeymo78]

Nancy - unfortunately many guests who experience sup par service never say a word to a manager while they are there. We hear about it later on the boards when it's too late to do something. I do agree that what you detailed is the proper way to ensure good service even when a tip is guaranteed. If no one tells a manager, how will anyone know if that server really is meeting job expectations and the server will have no incentive to provide proper service.

 

[Nancyg56]

What you're basically saying is they (the Disney waitstaff) have to perform at a level that will ensure they not get fired, and that nobody (or not many) complain....and I agree.

But it doesn't provide them any incentive to perform ABOVE that level, and, perhaps, garner a larger gratuity. My "theory" is that the Dis waitstaff might provide adequate service, but not exemplary service...considering exemplary service is not going to actually get them any more in their pocket than adequate service will. To me, that's what tipping is about: rewarding the level of service you recieved. By taking that away from the consumer, you're really taking that reward, and the "check and balance" control it gives to the consumer, out of their hand to an extent.

Now, for your DS, I would suspect that the levels of service at a 5 star hotel are held to a higher level of expectation (by the guest and the management) than that of theme park waitstaff in a huge corporate conglomerate. It would take a higher level of service, from him, in order to NOT generate complaints. For waitstaff in a theme park, Disney or not, I wonder if that threshold is nearly as high. My suspicion is that it's not...that adequate service will be just that...adequate...and the waitstaff could be perfectly content with their 18% garnered with minimal effort.

Just my suspicions and concerns. Once again, let me say, I've no proof that this occurs, only that it seems the environment exists where it COULD occur.

I can only comment on my own experience at Disney restaurants. I have only had one server who was not providing acceptable customer service and whom I felt compelled to express my concerns to the manager. I had one server who gave us service that made me wonder if she was fairly new. My family adds additional gratuity if the service exceeds my expectations and I noticed on this last trip that we were adding a lot extra. The service was excellent in most TS and very good in the rest, other than that which I detailed.

I imagine that it is possible to earn a very good living at most of the TS restaurants in Disney, especially with the DDP. I think just average would not be good enough when there are plenty of experienced servers who will approach their job with a professional attitude. I don't think that lackadaisical is accepted, although I am not privy to any inside knowledge.
Again, this theory is based on the level of service that my family has received on the last three trips all on the DDP, both paid for and "free".

 

[joeathome167]

I've never used the dining plan (we will be our next trip in Dec. God willing.)

But we ate at The Plaza Rest. on our last trip and the server gave us probably the worst service we ever had at a Rest. maybe it's the kids not the dining plan. Our kids are angels...lol...alright not angels but fairly well behaved at restaurants. We also received only ok service at 50's PT. The rest of our stops were great.

In summary, I don't think it's the dining plan but the individual servers. Only my guess. I'd bet you could go to the same rest. two days in a row and get different service.

 

[bicker]

I'm sorry, but trying to make a point that if things were different it would be easier for servers to hide income from the government doesn't make me more sympathetic towards them, but rather much less sympathetic towards anyone would would put their own personal financial interest over complying with the law.

 

[bicker]

My feeling on the subject is that the patron might have recieved less than optimal service not becuase the waitstaff doesn't LIKE the DDP, but because the DDP offers no incentive for the waitstaff to provide optimal service. They'll get their standard tip on the bill regardless...so why go the extra mile to serve the DDP customers?

We encountered absolutely superior service the entire week we were on the Dining Plan, especially at Spoodles, Le Chefs de France, and Prime Time Cafe.

Don't worry about the Dining Plan having any negative impact on service quality. AFAIC, if you treat the servers nicely, they'll treat you as nicely as they would without the Dining Plan.

Tipping is to reward good service, correct?

Well, to compensate the server for good service, actually.

When you take the control of the tip out of the guests hands, I think that can cause problems.

Maybe. It's interesting. One of the most common arguments on travel- and especially cruise-related forums is from folks who feel they shouldn't have to tip -- that the cost of service should be built-into the cost of all services, instead of addressed via an expectation for gratuities. While I don't agree, I think we have to accept that reasonable people disagree about this.

 

[PaulaSB12]

At least you don't get what a lot of UK resteraunts do. You get a bill with a "service charge" on it, then a space is left for a tip to be added, a bit on the irritating side I find.

 

[tinkarooni]

We are just back from Disney We did use the DDP but were eating at the TS in Mexico, the name escapes me. Anyway it's inside along the boat ride. The server asked us if we were on the dining plan. We had decided to pay this meal out of pocket so this was the only dinner this week our answer was "No, we are not." She smiled and said "Oh good that makes it easier" and walked away. We wondered all through our meal what that meant but never asked her. Should have.

 

[Katiebell]

It kind of makes me sad to see the assumption that if servers think they have a guaranteed tip then they have no reason or motivation at all to provide good service. I may be mistaken, but it seems like it implies that if a server is nice to the customers or does a good job, that it's all fake and the only reason for it is their anticipated tip. Some people go into jobs like restaurant serving, or customer service, or guest relations, because they just like people. Disney is well known for "magical" customer service in all aspects of the company -- from upper management in guest relations, to the mousekeeping staff that fold your towels into little animals as a surprise. It's all part of the pixie dust.

Servers are people just like everyone else. They have a hard job, carrying heavy trays full of food, on their feet all day, dealing with customers who are sometimes demanding, dismissive, and difficult to please -- or customers who pay OOP and think that $5 is a generous tip on a $60 bill. They have families, and bills to pay, and lives outside of work just like everyone else. If you get a server who is not attentive, or seems to be in a bad mood...maybe their feet hurt. Or maybe one of the other parties they are waiting on has been very rude to them, or just stiffed them on a tip. Sometimes just being nice to a server -- smiling at them, saying "please" and "thank you" sincerely, making a friendly empathetic comment like, "wow, sure is busy in here today!" -- can go a long way. JMHO, YMMV.

 

[Jubilee]

Well said, Katiebell.

 

[just another guy]

We are just back from Disney We did use the DDP but were eating at the TS in Mexico, the name escapes me. Anyway it's inside along the boat ride. The server asked us if we were on the dining plan. We had decided to pay this meal out of pocket so this was the only dinner this week our answer was "No, we are not." She smiled and said "Oh good that makes it easier" and walked away. We wondered all through our meal what that meant but never asked her. Should have.

Being on the dining plan, you are limited to certain drinks(no alcohol) and whatever other guidlines there are. Someone paying OOP can simply get whatever they want, thus a lot less work for a server.

 

[TDC Nala]

Being on the dining plan, you are limited to certain drinks(no alcohol) and whatever other guidlines there are. Someone paying OOP can simply get whatever they want, thus a lot less work for a server.

You're not completely limited to certain drinks. If you want an alcoholic beverage, you can buy one. Plenty of adults on the DDP purchase themselves a drink with their meals. (You'll be charged the automatic 18% gratuity for anything you purchase out of pocket, too.)

 

[Sammie]

We did not have any servers that did not like it and we never got anything but excellent service while using the DDP. We got such good service we tipped in addition to the 18%, so our servers were very happy.

I also agree with Katiebell that not everyone that waits tables only gives good service expecting a tip. So what happens when I get the server who just got stiffed by the customer in front of me, am I automatically going to get poor service, I hope not.

Many jobs are non tip jobs and also are not high paying jobs but the person gives their best, because they care. One of the nicest most caring hard working people I know works the window at the local Burger King, taking orders. I seriously doubt she hardly ever gets tips and is not well paid, but she does a great job because she cares.

 

[pilferk]

It kind of makes me sad to see the assumption that if servers think they have a guaranteed tip then they have no reason or motivation at all to provide good service. I may be mistaken, but it seems like it implies that if a server is nice to the customers or does a good job, that it's all fake and the only reason for it is their anticipated tip. Some people go into jobs like restaurant serving, or customer service, or guest relations, because they just like people. Disney is well known for "magical" customer service in all aspects of the company -- from upper management in guest relations, to the mousekeeping staff that fold your towels into little animals as a surprise. It's all part of the pixie dust.

Servers are people just like everyone else. They have a hard job, carrying heavy trays full of food, on their feet all day, dealing with customers who are sometimes demanding, dismissive, and difficult to please -- or customers who pay OOP and think that $5 is a generous tip on a $60 bill. They have families, and bills to pay, and lives outside of work just like everyone else. If you get a server who is not attentive, or seems to be in a bad mood...maybe their feet hurt. Or maybe one of the other parties they are waiting on has been very rude to them, or just stiffed them on a tip. Sometimes just being nice to a server -- smiling at them, saying "please" and "thank you" sincerely, making a friendly empathetic comment like, "wow, sure is busy in here today!" -- can go a long way. JMHO, YMMV.

Granted. I know servers have it tough...so do other professions. And I certainly appreciate what they do.

I'm not "implying being nice is fake"...I'm saying that determining WHAT to tip for the waitstaffs service should be up to the consumer,because it encourages the wait staff to provide exemplary service (because they know they'll get more money which, we all know, is why people go to work...especially given the tough conditions you outlined, above). Exemplary service doesn't JUST entail being polite/nice, either.

I'm not saying every member of the waitstaff community would take advantage of the "loophole" provided by DDP...only that the opportunity to "skate" exists.

 

[mmcguire]

I have been waiting tables on and off for 16 years. The amount of food we see thrown away every shift is astounding, but we are used to it. I really don't think that that would be the problem. When we used the DDP all of the servers were very nice- I can't imagine why it would bother some servers except for the fact that people ask alot of questions and may drive a server crazy trying to get the best value or understand the plan. Also, you know this table will be sitting for a while going thru all the courses thereby lowering table turnover. And more timing is involved to get the courses to come out one after the other at a good pace- meaning repeated trips to the pos. And since people order more than they can eat it may mean more time spent packageing things to go.

Imagine 2 people go out to eat on DDP. Their bill is $80. At 18% they make $14.40. They sat for 1 1/2 hours.
During that same time 2 tables of 2 people could have come in, ate dinners with sodas and left. Each bill was $50. These folks also leave 18%. tip total $18. plus added downtime as the table gets bussed reset and resat.

Just my 2 cents.

One more thing- Most people tip on their total bill including the tax- they just look at the bottom figure and tip. DDP tips 18% pre tax.

I agree that this, if anything, would be the main reason servers may dislike the DDP. Slow turnover is a tip killer, regardless of where you're dining -- at WDW or at home. Even if a server is guaranteed 18%, it doesn't make up for lost tips if that table could have been turned 2-3 times in the time it took to eat a 3-4 course meal. 18% on appetizers, salads, and desserts is much less than 18% on entrees that could have been served in the same amount of time.

If I am having a dinner out with someone I've not seen in a while, and we linger for much longer than normal, I'm always sure to tip well enough to make up for the time we kept that table occupied.

 

[Katiebell]

I agree that this, if anything, would be the main reason servers may dislike the DDP. Slow turnover is a tip killer, regardless of where you're dining -- at WDW or at home. Even if a server is guaranteed 18%, it doesn't make up for lost tips if that table could have been turned 2-3 times in the time it took to eat a 3-4 course meal. 18% on appetizers, salads, and desserts is much less than 18% on entrees that could have been served in the same amount of time.

If I am having a dinner out with someone I've not seen in a while, and we linger for much longer than normal, I'm always sure to tip well enough to make up for the time we kept that table occupied.

Most people who are paying OOP don't tip 18% -- they tip 15%, and often less. Again, I haven't waited tables, but my husband used to cook at a bar and grill, and we both work in the service industry now. A guaranteed 18% for a party who will order a lot, and will often order more expensive items -- and will be open to the suggestion of more extravagant items than they normally would order ("Would you like to order crab legs with that? No additional charge on the dining plan...") -- is going to be a better tip than 2 parties that order burgers and drinks, tip OOP, and might short the server. Sometimes for things that are beyond the server's control -- like the chef didn't prepare the food as ordered and requested by the server (ie didn't hold the onions), or the busser didn't clean the table thoroughly, or they don't like the music being played Maybe it's poor math skills -- it's amazing how many people think $6 or $7 is an appropriate tip for a $60 bill. Or think that if they came in with a 2-for-1 coupon that they should only tip on the total of their check, instead of what the actual total of the food they ordered would have been without the coupon.

 

[udsweetpea]

I was a server a 1900 Park Fare, and not one of us would even think about giving less than exceptional service to someone just because they were on the DDP. Believe me, we all love the DDP because its an 18% tip at a buffet, which is usually what people give at Disney buffets, but its nice to have a guaranteed tip!