Plain noodles, only $16.79!

[splashmtnman]

katieeldr, your black and white view leaves alot of the gray area out and would make you a somewhat unpopular manager where customers are concerned.The number one goal is customer satisfaction and I can say with no reservations that most people that order plain noodles for their child order it without looking at the entrees or the price of that entree.Really, if we were having lunch and I asked if my daughter could just get two pieces of bread would you charge me for a turkey sandwich because you used the same type of bread that goes with that sandwich?Or would you order it by saying can I have a turkey sandwich w/nothing on it including the turkey. So I think they would simply ask for plain pasta and get what the restaurant had available. I have made many a plain pasta for a child in my days some of who may have been charged by a waitperson the entree price. Because the restaurant can, does not make it right and I assure you any manager I worked w/would never have done that. As I said the waitperson could realistically charge the diner the entree price without a managers approval. I would bet that their POS system has a childs pasta or side pasta key especially for this type of situation. I don't care that this person is 11 and considered an adult for ticketing or DDP purposes. If I was in that situation I probably would just pay the bill but I also would have felt that they overcharged for that. I think 8 out of 10 customers would do the same. Most people also would not ask what the charge would be on a plain plate of pasta or assume that they could would be charged an entree price for this. Like I said WDW would be more concerned w/ the customer who doesn't complain but walks out with a less than wonderful experience. I can't tell you how many times I have heard that speech from a Restaurant Owner.

 

[StephSparrow]

I don't believe legally a restaurant can charge more for a given menu item on a case-by-case basis "to increase the tip". Henlady? Bicker? Any idea?

First off:

Fettuccini Alfredo $16.79; add shrimp, scallops, or chicken $6.29

http://www.allearsnet.com/menu/menu_spd.htm

Second off:

Being a server/bartender...I know many, many servers who upcharge things without you knowing. 2 examples:

You order a rum and coke. You dont specify what brand. I ring you up a CALL liquor and mixer of coke. Instead of ringing up a WELL liquor and mixer of coke. YOu just got upcharged 50 cents. And probably never knew it, because most guests dont realize what things are called. Now granted you got the slightly better rum... but its no premium or super premium rum

You order a steak. I ask you how you like it cooked. You say medium rare. I say we have fresh shrimp you can top your steak that will make it delicious. You say youd love that. I ask how many you'd like 6, or 12? You say 12. Thanks for adding 8 dollars to your check for 12 shrimp. You didnt even know you could have just had 3 shrimp. And you didnt know that 6 would have only cost you 4.

If the server knew they were on the dining plan, and her tip would be based on the total, she could ring up whatever she wants. Im sure DIsney doesnt encourage this, and they monitor to a point.

But arguing aside. That was the price of adult fettichine alfredo. YOur daughter simply chose to not add sauce. Thats like asking for a burger without a bun. You're still giong to be charged for the burger.

 

[Cannot_Wait_4Disney]

Second opinions are warranted in all discussions. Here we have had approx. 4-5 persons with Executive Chef credentials agree on much of what is being discussed, but no one wants to be wrong so our experience and expertise gets attacked by those who claim experience without sharing the origin of said experience. Hey, if when 3 or 4 doctors tell you the same bad news but it makes you feel better when a garbage man gives you a clean bill of health, ce la vie.

My point wasn't about a second opinion, nor going to a garbage man to diagnose an illness. My point was that it is a logical fallacy to claim that a statement should be taken as true (or false for that matter) merely because of the person making it or what they do for a living. Nor should one assert that a statement is true merely because they're an expert in the field.

]Yes, that is correct. My collegues have backed me up on many of my assertions., but some still want to insist every expert voice is incorrect because it counters their "opinion". I am sure every person invovled in this discussion has a career or field in which they consider themselves knowledgable or even expertly qualified to comment on. I would not assume to discredit them just because I had a differing opinion.....I would expect them to expound on their credentials so the words they speak could carry weight and possibly I could learn from them.

You're not being discredited because you have a differing opinion. Your assertion about the server padding the bill for a bigger tip merely because of the ddp without knowing the rules at Spoodles was disputed on the basis that it was speculation.

No arguement here.....it was speculation and I am not aware of Spoodles policy on this.

Exactly. But what if we'd just taken that assertion as true simply because you're an executive chef instead of questioning it?

 

[splashmtnman]

in retrospect I don't think they can pad when using the DDP. I believe they receive a set amount based on the number of people dining. So for all we have said NEVERMIND! And we should question everything. As for the previous post no it is more like asking for a bun and being charged for a cheeseburger. If you asked for two pieces of bread the restaurant would not charge you for a turkey sandwich because they gave you the same kind of bread used on the turkey sandwich..As for upselling I have never had a problem with it and the good ones are able to do this without making the customer feel they are being pressured to spend more. In fact I have worked in restaurants that strictly forbid you to upsell because they did not want the customer to feel any pressure whatsoever. The waitpersons job was specifically to serve and make knowledgeable recommendatons on the food and alchohol. Myself I always appreciate when a bartender upsells me or just pours the better alchohol without asking me because I don't drink much but when I do I don't want what is usually in the well. Fortunately most restaurants I worked in had a well that was as good as most premiums. We hardly ever used a low quality well.

 

[outlander]

First off:

Fettuccini Alfredo $16.79; add shrimp, scallops, or chicken $6.29

http://www.allearsnet.com/menu/menu_spd.htm

Second off:

Being a server/bartender...I know many, many servers who upcharge things without you knowing. 2 examples:

You order a rum and coke. You dont specify what brand. I ring you up a CALL liquor and mixer of coke. Instead of ringing up a WELL liquor and mixer of coke. YOu just got upcharged 50 cents. And probably never knew it, because most guests dont realize what things are called. Now granted you got the slightly better rum... but its no premium or super premium rum

You order a steak. I ask you how you like it cooked. You say medium rare. I say we have fresh shrimp you can top your steak that will make it delicious. You say youd love that. I ask how many you'd like 6, or 12? You say 12. Thanks for adding 8 dollars to your check for 12 shrimp. You didnt even know you could have just had 3 shrimp. And you didnt know that 6 would have only cost you 4.

If the server knew they were on the dining plan, and her tip would be based on the total, she could ring up whatever she wants. Im sure DIsney doesnt encourage this, and they monitor to a point.

But arguing aside. That was the price of adult fettichine alfredo. YOur daughter simply chose to not add sauce. Thats like asking for a burger without a bun. You're still giong to be charged for the burger.

i know this happens all the time. my recent example is, a friend and i went to a restaurant for appetizers and wanted to split a plate of nachos. we couldn't decide on chicken or beef, so the 'nice' server offered to get us both. we said 'oh, you can do that?' to which she replied 'sure! i can make it happen!' we thought that was pretty cool.....
until we got the bill and we were charged for both chicken AND beef. just as if we would have ordered each separately!

as far as the ziti goes...man...you should see how much you could have made by *MY* calculations!

 

[gina2000]

Thank you! Do you already have a best friend?

Well, I vindicated your BK claim but overall I still disagree with you! I think you may just want to keep me as a thorny board aquaintance.

 

[kaytieeldr]

Really, if we were having lunch and I asked if my daughter could just get two pieces of bread would you charge me for a turkey sandwich because you used the same type of bread that goes with that sandwich?Or would you order it by saying can I have a turkey sandwich w/nothing on it including the turkey.

Five words: Jack Nicholson, Five Easy Pieces (and to the best of my knowledge, the character did, or would have, paid for the sandwich)

I would bet that their POS system has a childs pasta or side pasta key especially for this type of situation

I'd be surprised if there is, given that this is not an available item. Again, the closest option is the macaroni & cheese on the child's menu; there are no 'side' options.

If the server knew they were on the dining plan, and her tip would be based on the total, she could ring up whatever she wants. Im sure DIsney doesnt encourage this, and they monitor to a point.

But the server DIDN'T upsell in this case. ALL pasta on menu is priced at $16.79. Guest orders pasta, Guest is served pasta, bill reflects price of pasta. As for the call vs well liquor? Good. Thanks. For the extra fifty cents, with or without my knowledge, I'll take the better stuff. And the shrimp add-on? If I'm stupid, careless or carefree enough NOT to explore my options, that's my fault. But when you order a menu item, receive that menu item - again, dressed or not, sauced or not - and are charged for that item, it's a non-issue. In fact, we're all FAR more concerned about it than the OP!

Well, I vindicated your BK claim but overall I still disagree with you! I think you may just want to keep me as a thorny board aquaintance.

Nah, I'm insecure and eager to please. I'll just ignore all the points on which we disagree

 

[Mackey Mouse]

"To me, it's not the cost, the value or the price of the various components. It takes a saavy host to recognize that this is one child that is ordering a child's type meal with a child's palate on an adult plan and to price accordingly. It's a goodwill gesture and an expensive restaurant manager can be gracious enough to do it. I would have done it had I been in charge."

I think this is the way we should be thinking creatively.. How many times are you going to have to do plain noodles and if it is many, then have a set price for that...but not the same price as the noodles with the sauce.....it is not the same thing, it is a no frills, no think, no creativity meal, you boil the noodles and you put them on the plate. Anyone could do that without any training, why would you pay the same money for the meal that requires training, creativity, skill.

 

[angelmav]

I think a few things are getting overlooked, #1 why would a pasta place that regularly serve kids (and 11 year old Disney Adults) not offer a better solution than a full priced entree for plain noodles. This isnt the four seasons they cater to families/kids. #2 Yes food costs/profitability are important and maximizing that is paramount however Disney, its restauraunts, parks etc are just one piece in the portfolio, any guest that leaves feeling they were ripped off is less likey to buy that next movie, merchandise or spring for another disney vacation in the future, therefore long term profitablility is sacrificed to maximize short term profits. #3 Shareholder value is not increased by charging the absolute maximum the market will bear at all times, its about having a sustainable business model that continues to create demand, give the impression your business is ripping off the consumer and see how quickly your business goes down the tubes.

 

[kaytieeldr]

Re : # 1 But Spoodles is not a pasta place. If it were, then yeah, they'd have more options. Spoodles has three pasta dishes:
Kids' macaroni & cheese, which is likely made in batches as opposed to individual servings - so the macaroni can't be served plain.
"Adult" Rigatoni with sauce, where the pasta is cooked and plated then the sauce added.
"Adult" Fettucine Alfredo, same as the rigatoni.
So their extremely reasonable solution to ANY Guest of ANY age who wants plain pasta is to provide them with plain pasta at the lowest applicable menu price. They did. No padding.
Re: # 2
Compare the two experiences.
The original post in this thread, the poster was on the Dining Plan and noticed that her daughter's unadorned pasta dish was billed at the lowest possible applicable menu price. She wasn't informed of the price in advance because her DP credits were 'paying' for it.
Then see post # 46 - similar experience except the diners apparently WERE paying for the meal. In that case, the server informed them as the order was placed that the price is identical to that of the sauced pasta dishes on the menu.
There wasn't any need to inform the original poster of the price that would be charged/billed for the entree. There was a need to notify the second party and give them the opportunity to change the order, not the least of which being to prevent an argument/scene/issue when the bill was presented.

 

[Mackey Mouse]

I agree Kaytie, two different scenarios.....but what I am questioning is the price of the plain noodles....$16.79 is way too much and as Gina said they should have thought outside the box and came up with a more reasonable price.....that is what I mean.

 

[kaytieeldr]

Sure - a more reasonable price WOULD have been plain elbow macaroni (I know I said it was made in batches, but as long as it's not 'prefab' - but rather made more or less from scratch in each restaurant - it was an option). But that's not what Spoodles chooses to do. Maybe if everybody who thinks there should be a more reasonable alternative AND whom it would affect should stop by Spoodles with a kid or two in tow and let them know you'd have enjoyed eating there but you're upset or unimpressed or disappointed over their price policy (suggested in COMPLETE seriousness, no sarcasm whatsoever)

 

[Mackey Mouse]

I think I complained on my last trip about Spoodles to the manager of the restaurant....all for nothing at the time.....and I posted about it if you want to do a search. It was not about food, I like the food there, it was about the noise level from the chefs in the kitchen, which I have since heard has been remedied by new chefs coming in to replace the others.

 

[splashmtnman]

Five words: Jack Nicholson, Five Easy Pieces (and to the best of my knowledge, the character did, or would have, paid for the sandwich)

I'd be surprised if there is, given that this is not an available item. Again, the closest option is the macaroni & cheese on the child's menu; there are no 'side' options.



You are so incorrect on this.reataurant POS systems have many extra items set up on them so that there is a consistency on the price charged. We have always had keys for things such as this. Keys are set up for items that are asked for off the menu more often so as to avoid this exact situation. Management decides on a price for this item and takes the pricing issue out of peoples hands who have "little or no management experience". Now don't come back and tell me that a price has been set up and it is $16.79. I don't know I think we just think differentely. My views are based on experience with this very issue. I cannot say how many times customers have asked for this or even a small portion of the entree and if it is possible we always accomodate them and charge a fair price. We are not only in the business to make money but also to provide a memorable and incident free experience.All these pastas are cooked in bulk unless they are using or making their own pasta. They are then quickly heated in water or the sauce itself. So any pasta that is available is quickly ready for an incident such as this. And guess what all are about the same cost.

 

[kaytieeldr]

I think I complained on my last trip about Spoodles to the manager of the restaurant....all for nothing at the time.....

I know what you mean about futility - after three discussions (on different trips) with Cosmic Ray's' management, I still don't expect to be able to get into the restaurant without the kindness of strangers (traveling solo using ECV; Ray's has not in the past had any automatic doors, and the doors there open outward).

You are so incorrect on this.reataurant POS systems have many extra items set up on them so that there is a consistency on the price charged. We have always had keys for things such as this. Keys are set up for items that are asked for off the menu more often so as to avoid this exact situation.

But you are not Spoodles. Spoodles charges $16.79 for pasta, with or without sauce. Period. That IS, apparently, what Spoodles considers a fair price. All the pasta costs [the restaurant] the same? Great. All the pasta costs the Guest the same.

 

[apostolic4life]

I think a few things are getting overlooked, #1 why would a pasta place that regularly serve kids (and 11 year old Disney Adults) not offer a better solution than a full priced entree for plain noodles. This isnt the four seasons they cater to families/kids. #2 Yes food costs/profitability are important and maximizing that is paramount however Disney, its restauraunts, parks etc are just one piece in the portfolio, any guest that leaves feeling they were ripped off is less likey to buy that next movie, merchandise or spring for another disney vacation in the future, therefore long term profitablility is sacrificed to maximize short term profits. #3 Shareholder value is not increased by charging the absolute maximum the market will bear at all times, its about having a sustainable business model that continues to create demand, give the impression your business is ripping off the consumer and see how quickly your business goes down the tubes.

Well said angelmav!

 

[apostolic4life]

My point wasn't about a second opinion, nor going to a garbage man to diagnose an illness. My point was that it is a logical fallacy to claim that a statement should be taken as true (or false for that matter) merely because of the person making it or what they do for a living. Nor should one assert that a statement is true merely because they're an expert in the field?

I seem to be punching into the wind here. If an expert (Webster's Dictionary: one with the special skill or knowledge representing mastery of a particular subject or having, involving, or displaying special skill or knowledge derived from training or experience)in a given field cannot make a statement of fact who can? If an expert in any given field makes a claim based on experience and is summarily confirmed by other experts in that field, it seems as though that would require a presentation of contradictory fact to disprove the claim. Opinions do not qualify as fact; it would be a "logical fallacy" to claim otherwise. Some seem to believe simply making an objection is enough to make my statements wrong, when infact, to make my statements wrong one should present evidence to back-up the statements contrary to mine.

You're not being discredited because you have a differing opinion. Your assertion about the server padding the bill for a bigger tip merely because of the ddp without knowing the rules at Spoodles was disputed on the basis that it was speculation.

My statements in this discussion have been focused on cost and profit; the point of padding or not padding the bill has no bearing on the points I have been discussing here. When the policy was laid out for Spoodles (and confirmed by others) I conceeded the incorrect point on "padding" because my assumption was incorrect. I have no problem with this aspect of the discussion since the point of the discussion (at least for me) has been cost/profit/pricing. This has not been a discussion on the subject of "padding" a bill.

Exactly. But what if we'd just taken that assertion as true simply because you're an executive chef instead of questioning it?

Again, I never claimed expertise on the policies of Spoodles. I have never even darkened the door of this establishment. I have been discussing cost/profit/pricing.

 

[apostolic4life]

I have to honestly say I have really enjoyed this discussion more than any other thread I have posted on before. I think we have, overall, been very respectful to each other and provoked an intresting dialog.

splashmtnman, I would love to sit and have a drink with you and bicker some day, but for me I will have a Coke with a wedge of lime.

 

[splashmtnman]

I know what you mean about futility - after three discussions (on different trips) with Cosmic Ray's' management, I still don't expect to be able to get into the restaurant without the kindness of strangers (traveling solo using ECV; Ray's has not in the past had any automatic doors, and the doors there open outward).

But you are not Spoodles. Spoodles charges $16.79 for pasta, with or without sauce. Period. That IS, apparently, what Spoodles considers a fair price. All the pasta costs [the restaurant] the same? Great. All the pasta costs the Guest the same.

Maybe I can lay this discussion to rest. I had to change some ADR's today since I was lucky enough to get the Illuminations cruise. While on the phone I inquired as to the policy of Spoodles on this issue. I explained the same scenario 11 yr. old girl that is picky and doesn't eat much. She said they could order off the kid's menu and that they had a angel hair w/marinara. I asked if that was the policy she said not necessarily that each restaurant could kind of make their own decision on this. She said she could get an answer for me on this though if I didn't mind waiting. She talked with a manager and he said this is a common occurence at WDW and that they do not hold to the 10 yr. and older adult rule. They do look at the childs size and if they are not a big kid like many boys are they have no problem letting children that are 11 order from a child's menu. She also said that the mgr. said they do have pastas available on the menu and that if they would like a little bowl they would not be charged for an entree. He also told her that if she wanted a full plate of pasta say w/ butter and cheese there would be an upcharge. She didn't say what that would be but it could be the price for the entree. I did say I was not using the dining plan also. So I think you can safely say that a mgr. would make the right call on this but you may have to bring it to his/her attention ahead of time or if you are charged for a full entree, after the fact. Yes I know Katieeldr I didn't work at spoodles but in every one that had POS we had keys set up for these types of things to keep it consistent. So you see Spoodles policy is not to charge you for an entree( if you are a child) I guess I should say not a large child. I am certainly not trying to say a know more than you but I have much experience w/this very issue. Restaurants do not always have a set policy on an incident such as this but there is always a protocal to follow also. Judgement plays a big part in this to. So no they don't absolutely charge 16.79 some things are left up to the discretion of the server and management.It would be no different than an adult asking for a side of pasta w/ their meal, I suppose you would think that would incur a $16.79 charge also. It would be about the same amount of pasta.

 

[splashmtnman]

"I'd be surprised if there is, given that this is not an available item. Again, the closest option is the macaroni & cheese on the child's menu; there are no 'side' options."


Of course fettucine is an available item. That is one thing you don't seem to understand. In a restaurant such as Spoodles they will almost always accomodate any request w/in reason. So anything that is in that kitchen is available.It doesn't have to be on the menu. I have had to ask the waitstaff on occasion if they were handing out menus because of all the special request.Believe me, over the years I have had some strange requests. Trust me a bowl/plate of plain pasta is not a special request and is always available. If you have pasta on your menu and I always have at least one, people always ask for plain pasta or if there is a child, a side. Never would we charge for the entree price. Although the pastas were always more than $16.79 too. I will stick to my guns on this one, restaurants don't normally charge for a childs pasta in that way. I did say "normally".