Tipping at buffets

[SunnyMama]

What is customary to tip at the buffets? If the server just brings drinks and clears table, do they still get 18-20%?

 

[angelmav]

What is customary to tip at the buffets? If the server just brings drinks and clears table, do they still get 18-20%?

They do if your a group/party of 6 or more or using the DDE discount card.

 

[Tina G]

This is a pet peeve of mine. To me, buffet tips should be lower. All they are doing is bringing drinks and clearing dishes and they will most likely have many more tables assigned to them because of this. I generally tip 10-15% at buffets.

 

[creativeamanda]

I generally tip 15% at buffets.

 

[Disneydd2]

I believe 15% would be pretty standard. But that does seem like quite a bit if they're only bringing tips and clearing dishes.

 

[schoen]

Buffet servers often work much harder than other servers. Busing the table and keeping up with the guests is a real job. They still have to ring in your order, the only step from the serving process that is removed is bringing food out of the kitchen. That step is MORE than compensated by the countless trips to the table to bus and clear. As a server I can tell you that, despite 10 years in the industry, it really hurts my feelings, and makes me feel really small when I receive a bad tip. I imagine this would be the same for a buffet server. I would not go below 15%.

 

[PlutoLuvr]

I would also say between 15 and 20 percent.

We just returned from WDW and had lunch at Biergarten and dinner at Jiko. We're on the DDE, so 18 percent was automatically added on to each.

I've got to tell you, that buffet server at Biergarten worked 100 times harder than our spacey "lost" server at Jiko. She was on top of her game. She immediately greeted us as soon as we sat down, helped us with wine and beer selections, was able to keep track of eight of us at the table who were all seated at different times (and therefore needed different things). She was clearing our plates as we were eating the last morsel of food and asking if we'd tried this or that from the buffet -- even suggesting a few authentic German combinations of buffet items. At the end of the meal, I felt she had totally and completely earned 18 percent.

Wish I could say the same about Jiko. I'm not going to use this space to write a big review, but I was seriously disappointed with our server (which affected our entire experience) at Jiko. Others were, too. This is a restaurant we've eaten at probably 20 times, so I'm hoping it was just a fluke. We saw one family trying to dispute the 18 percent auto grat, and believe me, you need to make a scene. A manager came to that table and had someone from the kitchen and the server all playing this "blame game" and everyone was watching. So, no, we didn't contest the 18 percent fee. Maybe at a louder place it might be less conspicuous, but at Jiko, it was like a show when a group tried to complain about the service.

 

[creativeamanda]

Buffet servers often work much harder than other servers. Busing the table and keeping up with the guests is a real job. They still have to ring in your order, the only step from the serving process that is removed is bringing food out of the kitchen. That step is MORE than compensated by the countless trips to the table to bus and clear. As a server I can tell you that, despite 10 years in the industry, it really hurts my feelings, and makes me feel really small when I receive a bad tip. I imagine this would be the same for a buffet server. I would not go below 15%.

Don't servers who don't work at a buffet have to tip out to an additional person generally? (IE--the person who actually brings the food to the table). That is why I personally tip around 18% to them and 15% for buffet. This is not the only step removed, though. Does a buffet server spend the 1st hour of work memorizing the specials for the night? I could be wrong here, but generally when my family goes to Ponderossa, Ryans, or Golden Coral, sometimes all the server does is bring a stack of plates and fill my drink once. In that case, they get 15%, especially if they don't bus my plates. Otherwise, if my plates stay bussed and my drink stays full, then I'll tip 18%. It all depends on my service.

 

[jey]

We just returned from a week at the World. We were only planning on tipping 15% at buffets, however, our plans changed. The servers at Crystal Palace and Chef Mickey's were great! I gave both of them 20%. We never had to ask for drink refills, dishes were removed promptly, etc. It all depends on the service.

 

[creativeamanda]

We just returned from a week at the World. We were only planning on tipping 15% at buffets, however, our plans changed. The servers at Crystal Palace and Chef Mickey's were great! I gave both of them 20%. We never had to ask for drink refills, dishes were removed promptly, etc. It all depends on the service.

But, if I go to a buffet and my drink stays empty and my plates stay there, I tip 15%. I personally am budgeting 33% for tips, because I know there will be at least one meal where I just receive awesome service (and that includes the 3 buffets we are going to.). I will admit that our one experience with Crystal Palace prompted us last year to tip the highest we have ever tipped at a buffet. She was awesome. If we were interacting with the characters, she wasn't there, but boom!, once Pooh was gone she was clearing plates and bringing my daughter an extra fork.

 

[bookgirl2632]

I tip the same at buffets as I do at any other restaurant. That tip is reflective of the work that is done. If the buffet server keeps the drinks coming, the plates cleared, and is particularly amiable, then they get 18% or more, same as in any other restaurant. If, on the other hand, they do the minimum, they get exactly that.

 

[WillCAD]

Buffet servers often work much harder than other servers. Busing the table and keeping up with the guests is a real job. They still have to ring in your order, the only step from the serving process that is removed is bringing food out of the kitchen. That step is MORE than compensated by the countless trips to the table to bus and clear. As a server I can tell you that, despite 10 years in the industry, it really hurts my feelings, and makes me feel really small when I receive a bad tip. I imagine this would be the same for a buffet server. I would not go below 15%.

My baseline is 15% for TS servers, 10% for buffet servers.

But I also base that on performance. If a server does an outstanding job, they get more then the baseline. If they do a poor job, they get less than the baseline.

gratuity

Main Entry:
Function: noun

Inflected Form(s): plural gra·tu·ities

Date: 1540

: something given voluntarily or beyond obligation usually for some service; especially

: tip

I have tipped as high as 20% at buffets when the server did a really outstanding job, and as low as El Zilcho when they disappeared and I didn't get any drink refills, new plates, or table bussing for over 30 minutes.

************************************************

On a related note, here's how I roll in a restaurant:

"WillCAD's Four Simple Rules for Serving Me and Getting A Good Tip:"

2006-02-06

1. Don't let me see the bottom of my glass!

Bringing new sodas is the easiest part of the job, and I don't go through a glass of soda that quickly. If my glass goes empty and stays that way for more than a few minutes, the tip begins to erode quickly.

2. LOOK AT ME!

Every five minutes or so, as you pass by my table, just look over at me so I can get your attention if I need something. I don't expect you to ask me "Everything okay can I get you anything how's your food are you having a good time didja see Survivor the other night?" every five minutes, but a simple glance in my direction periodically would enable me to raise my soda glass to motion for a refill, or make a signing motion to ask for the check, or wave you over if I have a question.

3. Be polite and just a little cheerful.

You don't have to kiss my butt or pretend to be my best friend, and you don't have to act like you won the lottery to have me as your customer - just don't act like your dog died when you take my order. And impatient, surly, and arguementative is no way to go though life, son. Well, it is for me, but not when I'm dealing with a client/customer/general public.

4. Make it right.

If you make a minor mistake, or the kitchen screws up my food, I don't expect you to act like you just shot Old Yeller. Forget the sackcloth and ashes routine, just say, "I'm sorry, I'll take care of that" and take care of that. Actions speak way louder than words. Ignoring it or getting grumpy when I point out something wrong is the fastest way to get a lousy tip from me - or none at all.

And most importantly, have a nice day!


"WillCAD's Four Simple Rules for Being a Good Restaurant Patron:"

2007-08-15

1. Keep it clean!

Somebody has to clean up any mess you make after you leave, and they don't get paid enough to deal with your garbage. So unless your server is Mike Rowe, have a little consideration, ya slob, and don't leave piles of chicken bones or pudles of soup, soda, or pancake syrup all over the table.

2. Keep it simple!

Servers aren't telepathic - they don't know what you WANT, they only know what you SAY. So do everybody a favor and actually read your menu and decide what you want to order before the server asks you - and then convey your order in short, simple, coherent sentences. They ain't Creskin; if they give you the wrong thing because you babbled your order in incomprehensible gibberish, it's YOUR fault, not theirs.

3. Treat them with respect!

The lowest, most despicable person on Earth is the person who thinks that a server, bartender, bellhop, painter, ditch-digger, toilet scrubber, or other person in a manual-labor job is somehow "beneath" notice and not worthy of respect. I SPIT on all those who would treat a service person like a second-class citizen! Ptooey!

4. Reward them according to their merits.

Hey, if that server did their job as they were supposed to do it, then give them a proper tip! They bust their butts to give you a nice, enjoyable, pleasant meal, and they deserve comensurate compensation for their work. If they did an OUTSTANDING job, don't just leave a few bucks on the table, TELL them that they did an outstanding job. After all, everybody can use a compliment now and then, right? And if they did a REALLY OUTSTANDING job, tell the manager - a few compliments can help out on the server's yearly reviews and salary evaluations! Wouldn't you like to get a nice raise if you did a great job?

4A. If it ain't their fault, don't blame them!

If the kitchen is a shambles, or it took a long time to get seated, or the table next to you was loud and obnoxious all night, don't use that flimsy excuse to leave a crappy tip - none of that is the server's fault. Hold them responsible only for their own actions, just as you should be held responsible only for your own.

And most importantly, have a nice day!

 

[schoen]

Don't servers who don't work at a buffet have to tip out to an additional person generally? (IE--the person who actually brings the food to the table). That is why I personally tip around 18% to them and 15% for buffet. This is not the only step removed, though. Does a buffet server spend the 1st hour of work memorizing the specials for the night? I could be wrong here, but generally when my family goes to Ponderossa, Ryans, or Golden Coral, sometimes all the server does is bring a stack of plates and fill my drink once. In that case, they get 15%, especially if they don't bus my plates. Otherwise, if my plates stay bussed and my drink stays full, then I'll tip 18%. It all depends on my service.

I would imagine at a fair number of places they also employ a bussing staff. I do consulting at restaurants and most of my guest-self service clients have both a serving staff and a bussing staff.

I can tell you that only the highest end places have servers memorizing complicated dishes, and coming in for an hour before their shift starts to sample, taste wine, etc. I am sure this is procedure at many of the signature restaurants, V & A's etc. That is part of the reason you pay so much. You are paying for your server's education. The server then (presumably) gets compensated by higher cover avaerages. The server gets the short end of that stick because they are paid by the whim of their guests.

Most regular family restaurants will have a few rotating specials that are different from day to day, but remain the same IE Monday night specials are always the same. This does not require significant extra training.

I would not advocate necessarily tipping more at a buffet. I just feel like they should get the standard 15-20% Of course I am talking about standard levels of service. When I eat out I tip more if the server is amazing. If there is a problem with the server I tip 15% AND TALK TO THE MANAGER. The servers need to learn and grow, and the only way they can do this is to have the problem brought to their attention (by their boss, not their guests). Communicating with management is the only way to ensure better service on your next visit. I would never leave a bad tip and not communicate the problem. It just leaves the server guessing and wondering, and ultimately feeling bad about themselves.

 

[bangzoom6877]

I never tip below 15% or $3 (whichever is a larger amount...the $3 rule would apply to a very cheap breakfast here in Brooklyn, NY at a little coffee shop). If I get really good service I tip 20%. And yes, even at a buffet. Here's my rule of thumb for tipping at buffets...if they keep my drink filled and refilled, and if I leave a dirty plate to be cleaned up and it is cleared by the time I get back to my table with my next round of food, and the server checks on uf often enough without being a pain in the rump, the server deserves a 20% tip. If the table gets piled up with dirty dishes, the server is nowhere to be found, I have an empty drink glass sitting there for the remainder of the meal once I finish it, etc., then yeah, I guess I would tip less than 15%. It takes an extreme situation for me to do this though, and I have never encountered that terrible of service at a buffet. Then again I do not go to buffets often and the ones I tend to choose are well-known for cleanliness as well as service and quality of food.

I think it is important to tip no matter where you eat a TS meal...these people work hard and deserve a good tip!

-Bonnie

PS--yes, I waited table all through college!

 

[Disneylvr]

Buffet servers often work much harder than other servers. Busing the table and keeping up with the guests is a real job. They still have to ring in your order, the only step from the serving process that is removed is bringing food out of the kitchen. That step is MORE than compensated by the countless trips to the table to bus and clear. As a server I can tell you that, despite 10 years in the industry, it really hurts my feelings, and makes me feel really small when I receive a bad tip. I imagine this would be the same for a buffet server. I would not go below 15%.

GOOD POINT! We tip between 15-20% at buffets depending on the server and how attentive he/she was.

 

[Boardwalk Tigger]

20% at Disney. They deserve it with the number of times they clear your plates and fill drinks. At Cape May I tip more because I seem to get more plates there for the clams and mussels.

 

[Boardwalk Tigger]

This is a pet peeve of mine. To me, buffet tips should be lower. All they are doing is bringing drinks and clearing dishes and they will most likely have many more tables assigned to them because of this. I generally tip 10-15% at buffets.

They do more than a regular waiter does! 10% is way too low IMHO

 

[WillCAD]

I would not advocate necessarily tipping more at a buffet. I just feel like they should get the standard 15-20% Of course I am talking about standard levels of service. When I eat out I tip more if the server is amazing. If there is a problem with the server I tip 15% AND TALK TO THE MANAGER. The servers need to learn and grow, and the only way they can do this is to have the problem brought to their attention (by their boss, not their guests). Communicating with management is the only way to ensure better service on your next visit. I would never leave a bad tip and not communicate the problem. It just leaves the server guessing and wondering, and ultimately feeling bad about themselves.

And that is yet another symptom of one of the biggest problems in America today - if you have a problem with your server, the FIRST and most important communication you need to initiate is with the server himself. People are responsible for their own actions first, yet the first response that most people have is "somebody needs to deal with that!"

Certainly, if the server is not responsive, then you can talk to his manager, but if service is so bad that I have to talk to the manager, that alone means that I don't think the server deserves a tip.

They do more than a regular waiter does! 10% is way too low IMHO

I have heard that argument before, and it doesn't hold water with me.

True, a buffet server usually has to make more trips back and forth to your table to clear plates and bring drink refills. But is walking now considered a job skill? To me, buffet server is a job which requires less skill than TS server, because the the buffet server doesn't have to decipher the often muddled orders of a table full of people, or have the whole menu memorized so they can answer questions about particular dishes, or write orders down, or put orders in to the kitchen, or deal with the kitchen staff at all, or deliver a huge tray of dangerously hot food (ever seen the guys at Chilis delivering sizzling fajita skillets?).

All of these things are job skills that the TS server has to have - PLUS the TS server also has to have all the same skills that the buffet server has.

To me, it's the difference between a city bus driver and a taxi driver. On the surface, they're the same job - drive people around all day. And you might think the bus driver has a harder job because the bus is so much bigger and harder to control. But the bus driver drives the same route, at the same time, and makes the same stops - at marked stops - every day, while the taxi driver has to know every street in the city, make unscheduled stops anywhere, and deal with the money (and the possibility of being robbed). Hence, taxi driver is harder than bus driver.

And TS server is harder than buffet server.

 

[Boardwalk Tigger]

Well I disagree at least as far as the Disney buffet are are concerned. They are very hard workers. I am glad for the wait staff that they are imposing madatory tip rates in some instances after reading how some people tip ridiculously low.