Restaurant Service / Tipping Question

[FayeW]

Many times people say that they will "tip more for exceptional service" or if there server "went above and beyond", particularily in regard to tipping more than the 18% that is currently included in the DDP. I am really having a hard time understanding exactly what could constitute "above and beyond". They take your order, bring your food, keep your drink filled, clear your plates, and bring your bill. It's not rocket science...what more do you want them to do?

For some of you folks who over tip, what is your description of "exceptional" or "above and beyond" service?

 

[klj27]

I will tip someone above 20% if they make my meal more enjoyable. If they have a pleasant personality and anticipate what I will want or need without me having to ask.

 

[Anthony1971]

Things such us bring your child a special desert at no cherge or maybe a ballon or even taking some time to tell you a joke and making you laugh... Just things that would be more than bringing your food and filling your drink and handing it to you. and vice versa to under tip I ordered an apetizer once never got told them and it was brought after I had my main course in front of me nothing else said so I said nothing and paid for the apetizer with the tip Thank You!

 

[beattyfamily]

I usually tiip to 20% on the DDP, unless I receive poor service.

For me to tip over 20%, they'll have to have done something special like the PP suggested; a special dessert, a card from the characters, singing happy birthday to my child. Doing something above and beyond like checking to see if they could get my DD something that isn't on the menu.

Things like that.

 

[FayeW]

I appreciate the responses. As a former server, dining room supervisor, and restaurant manager I don't consider any of those things to be exceptional but rather just an everyday part of the job. A free special dessert is probably something that is part of the restaurant policy, but at the server's descretion as to when and how often to give them.

 

[Zooey72]

Last time we went I gave the server an extra $20 at California Grill because he tech. did not have to wait on us. We showed up late (no ADR) and he was scheduled to be off. He stayed on and was incredibly polite. Explained the menu to my GFs handicapped daughter (and than to us lol) and was incredibly patient even though he was supposed to be off work. The funny thing about that is that I gave him my card and I told him that I was on DDP. He went in back, came back and gave me my card. I left an extra $20 in the check because he was so great. As we are waiting for the elevator he comes running out... still being polite and says "Sir, uh... the meal cost more than $20". He thought we were trying to dine and ditch or something. I was only mildly annoyed, I thought it was more funny than anything. Straightened it out and that was the end of it.

I also left an extra $20 at the hoop de doo. We had an ADR, but showed up about 2 minutes before the place opened the doors. Our server took us to the front of the line... bypassing everyone else, and sat us front center of the stage! That blew me away. It was like "ok, move along move along... the (my last name)s are here". Because of that we got picked for a bunch of the fun stuff. The large actor kept flirting really badly with my GF. It was great.

 

[just another guy]

I appreciate the responses. As a former server, dining room supervisor, and restaurant manager I don't consider any of those things to be exceptional but rather just an everyday part of the job. A free special dessert is probably something that is part of the restaurant policy, but at the server's descretion as to when and how often to give them.

As a former server(and glad to not be doing that anymore) your view and mine are different. A large number of people are use to the typical chain restaurant where the guest will leave 10-15% as long as their drink is full, and their food is quick and fast. The guests come in stressed, tired, and they just want a quick bite. Plus unless something goes horribly wrong, that guest will be back next week.

At disney, many guests are experiencing a once in a lifetime meal. They come in excited about the meal, amazed but the look of the restaurant, and are facing a completely new menu. The server might suggest a drink or meal based on what the guest says about what they eat back at home. The server might talk to little Suzy about her day at MGM, while the parents sit back and see that magical look in Suzy's eyes as she talks about her days adventures. Or maybe the parents have a question about what order to do certain things in tomorrow, and the server can lend a hand. Some might just consider all that just the server doing their job, but others outside the field could look at it as being the perfect dinner, on their families best vacation ever, and reward the server as such.

 

[Uncleromulus]

What folks expect from a server varies considerably.
Some prefer just having the food ,drinks served as fast as possible. Others (like me) prefer a much more leisurely pace. A friendly server, maybe suggesting something they know is good, a comment here and there like "nice choice", etc. A little interaction with us. For me dining out is as much a social event as it is just in "eating". So a server as I prefer will get a bigger tip. Which I guess is why we have "regular" servers and bartenders at most restaurants we frequent on a routine basis.
To add that I always tip well even to a "going through the motions" server.

 

[The Sweetness]

Here's what I expect, in terms of service, here at home~
Be around (I hate it when a server just disappears) Refill empty drinks. Check on us after we have our food (if food runners brought it). Don't leave dirty plates on the table. Make sure we don't want anything else before leaving the bill (For some reason, I get seriously PO'd if a server doesnt offer dessert/ coffee, even if I didnt want any )

I also expect, at the most magical place on earth, things will be upgraded from that a bit. A b/day card, b-day dessert, or character interaction have nothing to do w my server (IMO, these are the restaurants policy)

IDK yet, if I will tip extra in addititon to the DDP or not. I guess it depends on if a server really impresses me, or if I am in a really generous mood

 

[richard_andmel]

Here's what I expect, in terms of service, here at home~
Be around (I hate it when a server just disappears) Refill empty drinks. Check on us after we have our food (if food runners brought it). Don't leave dirty plates on the table. Make sure we don't want anything else before leaving the bill (For some reason, I get seriously PO'd if a server doesnt offer dessert/ coffee, even if I didnt want any )

This sums up what you ought to expect from any dining experience. We tip well. If the above was done we would tip 20%-25% depending on how well it was done. We always tip on the high side for good service at breakfast, because they work just as hard as dinner servers, but have much smaller tips due to breakfast being cheaper. And not being a morning person myself I really appreciate cheery dispositions in the morning.

I have been known on the rare occasion to tip less when the service was bad. But we seem to be fairly lucky getting good service at most places, especially WDW.

 

[mcdee1980]

Many times people say that they will "tip more for exceptional service" or if there server "went above and beyond", particularily in regard to tipping more than the 18% that is currently included in the DDP. I am really having a hard time understanding exactly what could constitute "above and beyond". They take your order, bring your food, keep your drink filled, clear your plates, and bring your bill. It's not rocket science...what more do you want them to do?

For some of you folks who over tip, what is your description of "exceptional" or "above and beyond" service?

For starters there is no such thing as "over tipping" you pay for what you get . . . period! Most restaurant servers make less that minimum wage . . . here in Louisiana the standard rate of pay for a tipped employee is $2.13 an hour. Thats right folks . . . if everyone walked out without tipping their waiter, bartender, bellman, valet etc they would make just over $20 for 10 hours of work! As a restaurant manager you should know how hard your employees work and what they actually deserve!

 

[canda]

Also If we split meals I will tip what is would have cost to buy two entrees.

If I go to a restaurant for just dessert and the bill will be around 5-10 dollars, I think you should tip atleat 1 or 2 dollars per person served.

If my kids leave a big mess I throw in an extra 5.

 

[FayeW]

For starters there is no such thing as "over tipping" you pay for what you get . . . period! Most restaurant servers make less that minimum wage . . . here in Louisiana the standard rate of pay for a tipped employee is $2.13 an hour. Thats right folks . . . if everyone walked out without tipping their waiter, bartender, bellman, valet etc they would make just over $20 for 10 hours of work! As a restaurant manager you should know how hard your employees work and what they actually deserve!

I couldn't care less what the hourly wage is of the person who is waiting on me. That is not my concern or responsibility. My responsibility is to tip appropriately for service provided. Personally, I consider percentage based tipping to be ridiculous. It requires absolutely zero additional effort to bring me a plate with a $30 steak on it instead of a $10 salad, yet by some calculations that would be worth an additional tip $4-$5. Doesn't that seem ludicrous to anybody else??

Just to clarify, I am not currently in the restaurant industry, however, if I could do any job I wanted just for the sheer pleasure of doing it, I would be a waitress.

 

[canda]

I couldn't care less what the hourly wage is of the person who is waiting on me. That is not my concern or responsibility. My responsibility is to tip appropriately for service provided. Personally, I consider percentage based tipping to be ridiculous. It requires absolutely zero additional effort to bring me a plate with a $30 steak on it instead of a $10 salad, yet by some calculations that would be worth an additional tip $4-$5. Doesn't that seem ludicrous to anybody else??

Well, aren't you a magical fairy spreading pixie dust all over the world.

 

[FayeW]

Well, aren't you a magical fairy spreading pixie dust all over the world.

I don't understand your comment.

 

[canda]

My comment is based on your words that "I could care less about the server's wage and a 30 dollar steak does not equal the merits of more money than a 10 dollar salad." I just thought it sounded a little cold.

Tipping the total bill amount is the cultural custom of America.

SO, in the nicest way I could (while laying the sarcasm on pretty thick) I was saying that it sounds cold and you need to accept our customs if you plan to visit.

 

[tnmomof4]

For those of you that are on the DDP and want to tip extra, how do you do it? Do you just leave cash or do you charge it to your room? If you leave cash, does that mean you leave $2-$3 to make up the 2% difference making it a 20% tip instead of 18%? Sorry if this question is confusing.

 

[beattyfamily]

For those of you that are on the DDP and want to tip extra, how do you do it? Do you just leave cash or do you charge it to your room? If you leave cash, does that mean you leave $2-$3 to make up the 2% difference making it a 20% tip instead of 18%? Sorry if this question is confusing.

You can charge it to your room, however, I always carry some cash so I just leave a few dollar bills to bring it to 20%.

 

[Uncleromulus]

All I can say is that IF I were a server, I probably wouldn't last one night in a busy restaurant. Most of them work quiet hard for the $$ and I could never deal with the many obnoxious customers that they see--day in, and day out.

 

[PrincessMinnie28]

I appreciate the responses. As a former server, dining room supervisor, and restaurant manager I don't consider any of those things to be exceptional but rather just an everyday part of the job. A free special dessert is probably something that is part of the restaurant policy, but at the server's descretion as to when and how often to give them.

Ok, I genuinely don't want to start a fight, but I see that other people have expressed their views, so I figured I would respond. I was a server for 5 years (at a non-chain restaurant if that matters) and I can tell you right now, it is one of the most difficult jobs I have ever held. I am now an attorney and I still stand by that original statement - being a server is a very demanding job. I can only imagine what it is like to be a server in WDW dealing with hot, cranky, demanding adults and children.

I couldn't care less what the hourly wage is of the person who is waiting on me. That is not my concern or responsibility. My responsibility is to tip appropriately for service provided. Personally, I consider percentage based tipping to be ridiculous. It requires absolutely zero additional effort to bring me a plate with a $30 steak on it instead of a $10 salad, yet by some calculations that would be worth an additional tip $4-$5. Doesn't that seem ludicrous to anybody else??

Just to clarify, I am not currently in the restaurant industry, however, if I could do any job I wanted just for the sheer pleasure of doing it, I would be a waitress.

As to not caring what the hourly wage of a server is, seriously, think about going to work for 12+ hours in a day and earning less than $30. That is why servers are tipped. And trust me, you would not want to be a server for pleasure... please don't write any job off as easy or "pleasure-inducing" until you've done it yourself.