Question for all the "tipping experts"...

[allonte]

We have a big group (14) eating at Boma next month. For parties that large they automatically add gratuity (18%). Normally I wouldn't have a problem with this because we usually end up tipping about 18% anyway but I always thought that at a buffet the normal tip is $1 per person because you serve yourself and the waiter only really brings the drinks or in some cases, you get that yourself too. What do you think about tipping at buffets and do you think that 18% is a little much?

 

[twoprincesses]

I think 18% is too much for a buffet.

 

[twoprincesses]

Found this on Good Housekeeping website:


Tipping for a Buffet


If all a waiter does is take drink orders and clear plates, how big a tip should he receive? Twenty percent seems way too generous.

At a buffet, ten percent of the bill is customary. But as with tipping in general, stick to the formula only if the waiter is attentive, appearing promptly when you need him. If he provides extra-good service, then you could tip him more. But if he neglects to refill your water glass or is missing in action when you're ready for the check, feel free to give less.

 

[KimRaye]

Yikes! Is this true at Chef Mickey's as well? We have ADRs at CM and 50s PT for a group of 16 and I'm wondering now if over-tipping will just 'happen' at CMs? I don't have a problem if it happens at 50s.

Good question!

 

[NotUrsula]

I was a banquet server for years and frequently worked large buffet events where extended families were frequent guests. Those big-tables tended to be the hardest work for me, even worse than for table service, and people tend to notoriously under-tip when they eat in large parties (which is why the restaurants started adding it automatically, of course.) From my experience, I would say that 10% is fine if there are six or fewer at the table, but for a larger party, 15% at minimum would seem to be appropriate.

Buffets cause guests to get up and get a new plate several times during a meal, which means that the server is normally clearing the equivalent of 3-4 times the number of places than he/she would for a table service meal. Add a large number of kids into the equation, and the cleanup after the party leaves can become nightmarish, and almost always requires the floor to be swept before the tables can be reseated.

The other reason for tipping as for table-service when you eat in a large group is that, even though buffet service is faster, large groups tend to linger. This means that the table will not turn over as many times per meal as it normally would, leaving the server with fewer tips. For example: if you have 6 4-tops in your station that would normally turn over 4X each meal, you can expect to collect tips from 24 parties in one shift, at approx 10% of each total. If you instead get a party of 16 and a party of 8, you will probably only turn the tables twice for that meal (because they socialize more and the setup takes time to arrange), thus seating 4 parties, and probably get less than 10% from each party. (Most restaurants do NOT pass all of an automatic gratuity on to servers; usually they get 50-75% of what is charged. I don't know if WDW gives 100% to servers, though; they very well might.)

As for the $1 "buffet tip", I got out of the serving business 15 years ago, but even then that was an outdated idea. The IRS taxes waiters on the assumption that they earn a certain minimum percentage on all the checks they serve, and if they don't actually make that much in tips, they have to pay taxes on that "income" anyway.

 

[arminnie]

I've never been a server, but here's my experience from eating at Boma's.

The waitress probably made more trips to the table and did more work than at a regular sit down restaurant.

Boma has an unusual variety of foods, and it is not unusual for people to try several "bites" of different items and then go back and get more of what they like. Most people that I've seen make several trips, the waitress clears the table each time they leave for more stuff.

The only time I would consider only tipping $1 per person or 10% would be at a place where the waitstaff comes to the table once with a drink and leaves the bill to be paid up at the counter with no other visits to the table.

 

[Gillian]

I think the buffet servers work pretty hard at Disney! They make many trips to your table (or at least they should). I would never leave them $4 for our family on a dinner that costs over $70. I really don't think 18% is too much, but you could probably ask to have the amount adjusted.

 

[Gillian]

The other reason for tipping as for table-service when you eat in a large group is that, even though buffet service is faster, large groups tend to linger. This means that the table will not turn over as many times per meal as it normally would, leaving the server with fewer tips.

I'm glad you mentioned this. We often tip extra if we've been sitting a long time, or if we have kids who don't order their own food (but still need clean plates, silverware, crayons, etc.). Also when the food is very cheap we tend to leave a higher percentage tip.

 

[Nancyg56]

Most restaurants will add the gratuity on for parties over 8, buffet or not.

Wait staff work as hard for their buffet customers as they do for the customers whose food is brought to the table.

 

[allonte]

The IRS taxes waiters on the assumption that they earn a certain minimum percentage on all the checks they serve, and if they don't actually make that much in tips, they have to pay taxes on that "income" anyway.

I didn't know that! And I never realized how much extra work went into buffets. I'm glad I asked because now I know better! I totally understand about the large groups. Thanks!