New gratuity policy

[DVC~OKW~96]

Just had an email from DDE.

18% to be added to all (yep they said ALL) beverage and food service transactions.

 

[Holly]

Wow! Did they give any explanation for the change?

 

[OrlandoMike]

The whole gratuity situation changed with the latest service trades (Union)contract. If I even started to explain it all to you we would both end up with a headache!

There is a pretty informative thread going on over on the Restaurant board.

http://disboards.com/showthread.php?t=1633420

 

[Rysar]

This sucks... good thing i saved like $300 on the DDE this year.

 

[PennyW]

There is a pretty informative thread going on over on the Restaurant board.

http://disboards.com/showthread.php?t=1633420

What I find amusing is they're all acting like the world as we know it is coming to an end.

 

[donald...really]

There is a thread on the DVC board as well. Why do people have a problem with this, unless you under tip, or never tip at all? We always tip in the 20%+ range, so this will save us money. Plus, it will make life easier - no more math on vacation.

 

[PennyW]

Why do people have a problem with this, unless you under tip, or never tip at all? We always tip in the 20%+ range, so this will save us money. Plus, it will make life easier - no more math on vacation.

That's what I'm wondering. I have friends in the service industry, and I know the BS they often put up with, so I tend to tip in the 20%+ range as well. People who magically appear with food and (numerous) beverages deserve a hefty $ thank you in my opinion!

 

[Holly]

What I find amusing is they're all acting like the world as we know it is coming to an end.

Me too.



I've never worked in the service industry but I have a lot of respect for those who do. It looks like a difficult job to me.

 

[DVC~OKW~96]

Haven't read the other threads on the topic, but I do usually tip at least 20% so this is a "savings" if I don't add to the automatic gratuity.

It's not a huge issue, just wanted to share the info.

 

[cguill]

18% at a Disney Buffet cab get pretty high somewhere in the $40 plus dollar range for a family of 5, seems high to me for a few refills of my soda ...

 

[BoomNLeon]

I find the postings on this forum to be much more understanding than those on the others! There are some scary things out there right now!

I agree that the mandatory tip is a good thing. There is a reason they have made this mandatory. We live in a resort area and I grew up in a resort area and tourists traditionally do not "cough up the cash" for good service. The mentality seems to be that they will not see the server again and therefore don't feel obligated. Servers usually rely completely on their tip income and it hurts them when they are stiffed.

On the other hand, I see the significant challenge for a family of 6 at a buffet when the tip reaches $40+. That can be a tough pill to swallow.

The service we have received in WDW has been consistently good to excellent. In my opinion, that calls for a comparable tip. 18% is shy of what we normally do, so I hope we will be able to add additional if we get great service.

 

[minicoopercraig]

I think it's a good thing for them to put the tip on there automatically. I don't speak for everyone in Europe, considering I've never been there, but my other half has, and was in Hong Kong, and Tokyo, he said that when people in these countries either go out, or come here, they do not tip because the tips are automatically included in the final number on the check at the end of a meal for them at home. So in a way, it's going to be just like they were at home for them. For us, it's a bit of sticker shock, but it really helps me out, I hate trying to figure out the math for a tip, so it's a good thing for me.

 

[TuckandStuiesMom]

Ditto MCCraig's comment. My English buddies sometimes don't think to tip when they visit in the US 'cause it is a totally unfathomable concept to them that service workers would be paid less than a "normal" wage... (I have heard one or two absolutely hair-raising stories of horrific customer service in a large eastern US city resulting from this innocent misunderstanding. )
Eighteen percent actually seems somewhat skimpy to me -- but I guess I can always kick in a little something extra if I feel like it.

 

[hematite153]

I don't really have a problem with tips being added automatically

I agree with the concerns over the additional cost for the buffets. Around here, the standard tip expectation is lower when you are not actually getting served. But, servers at buffets due tend to have more clean-up to do than their counterparts at non-buffets.

As my DW and I were discussing this our one complaint was that there is now no recourse for bad service. Yes, the majority of service at wdw is good. But, we have had bad experiences too. Anyone can add to the 18% to reward good service, but I doubt that will happen too often now that the tip is included in the bill. So, now good servers and bad servers will end up with similar earnings from tips. Where's the incentive to become good?

 

[mickeyfan1]

I would hope that if you get "bad" service that you would bring it to the managers attention, and quickly. Not at the end of the meal when it might appear you are trying to "cheap out" on the tip, but when it is happening.

Although the letter said "all locations" does it really mean counter service and drink carts? I hope our resident CMs can clarify.

I would ask on the restaurant board, but I don't venture to the dark side very often, I would rather stay here, where it's safe.

 

[hematite153]

I would hope that if you get "bad" service that you would bring it to the managers attention, and quickly. Not at the end of the meal when it might appear you are trying to "cheap out" on the tip, but when it is happening.

Yes, that is now the only recourse. However, on the occasions when I have gotten bad service, getting a manager during the meal would have been a challenge. I mean, when you sit at the table for 30 minutes without receiving menus or being visited by anyone, it's tough to ask to speak to a manager.

Keep in mind that I never said that I would have "cheap['d] out" on the tip. What I said was that people usually tip better for good or great service. But, when the tip is added automatically, I believe that fewer people will tip above the 18%.

My standard approach is to calculate what the tip should be and then adjust up according to the service received. But, if people haven't started by making calculations, then why would they calculate an additional 2-7% instead of just paying the bill they've been given.

 

[mickeyfan1]

Yes, that is now the only recourse. However, on the occasions when I have gotten bad service, getting a manager during the meal would have been a challenge. I mean, when you sit at the table for 30 minutes without receiving menus or being visited by anyone, it's tough to ask to speak to a manager.

Keep in mind that I never said that I would have "cheap['d] out" on the tip. What I said was that people usually tip better for good or great service. But, when the tip is added automatically, I believe that fewer people will tip above the 18%.

My standard approach is to calculate what the tip should be and then adjust up according to the service received. But, if people haven't started by making calculations, then why would they calculate an additional 2-7% instead of just paying the bill they've been given.

Well I do agree about the total lack of service, I have had that happen only once, and I spoke to the manager on the way out the door. I was asked "How was everything?" And my answer was well stitting for 15 minutes with out service was very annoying. I didn't even here "Sorry".

I also agree that few people will tip above 18%. but if I think the service is deserving, I have no problem adding more.

I think that this policy had to have some start in people not tipping at all.

 

[merryweather20]

I would hope that if you get "bad" service that you would bring it to the managers attention, and quickly. Not at the end of the meal when it might appear you are trying to "cheap out" on the tip, but when it is happening.

Although the letter said "all locations" does it really mean counter service and drink carts? I hope our resident CMs can clarify.

I would ask on the restaurant board, but I don't venture to the dark side very often, I would rather stay here, where it's safe.

I've heard the suggeston of calling a manager a number of times, I just can't possibly see that it would be very easy or efficient to do

As for doing it during the meal I can't imagine servce being soooo bad at any one point, that I'd have to call them then. I'd rather give the server time to take care of/eplain it themselves. If a server came over and said I'm really sorry about X and Y here's an extra colouring page for the children, take as long as you like, all would b e forgiven.

The one time I stiffed someone, the service was poor throughout, but the only thing I really remember is waiting 1/2 hour for the bill and finally getting the maitre 'd to print it out for me.

 

[hematite153]

I think that this policy had to have some start in people not tipping at all.

I agree. And, that's why I don't really have a problem with it.

 

[kaytieeldr]

What I find amusing is they're all acting like the world as we know it is coming to an end.

Over what is ultimately a two dollars per hundred SAVINGS. Go figure.

18% at a Disney Buffet cab get pretty high somewhere in the $40 plus dollar range for a family of 5, seems high to me for a few refills of my soda ...

Which Disney buffets charge $45 per person, for which meals? That's the only place anyone would have a forty dollar gratuity automatically added to the bill for five people.

Keep in mind that I never said that I would have "cheap['d] out" on the tip.

Of course not - while the PP was using the general "you", there really are people who do that. Eat, everything's fine, no complaints during the meal - but when the check comes it's an entirely different matter. "This was bad", "that was wrong", "we waited X minutes for __", "service was totally unacceptable". All in an effort to getting the bill reduced.

I would ask on the restaurant board, but I don't venture to the dark side very often, I would rather stay here, where it's safe

No problem - some of us are willing to come over here to you where it's being discussed rationally.