What are DLR and WDW differences due to?

[Podgieree]

I've been reading these boards for a while and I have a question: Why are there so many opperational differences between DLR and WDW?

Please understand I am a big Disney fan and own DVC points at two different properties. I live in California and visited DL for the first time in 1964 (I was three). I do realize that they are miles apart, managed by different groups, but it seems that when something works well in one place it is not necessarily implemented at the other.

An example is special diet menus. I would expect that WDW, which has many more dining options, to be the resort where finding the menus would be harder. This is not the case. Information is available online and a listing of specific menu items for all parks and resorts, is faxed to those that ask. At DLR, a much more general list is available, but only for the parks, and to those already in the park that go to City Hall. It is great that lists are available at both places, but one system allows for pre-planning and the other does not (unless you know about the fine members of the DisBoards that will post the information that you need!)

Some of you may have examples of your own. This is not about one place being better than the other. On the contrary, I know that there will be programs and services at DLR that would be great if implemented at WDW.

I'd love to get your thoughts.

 

[JH87]

Maybe different states have different rules or regulations about having that type of info available? I'm not sure, just guessing here.
I always wonder about the rides...
how both parks have the same rides but many people prefer the DLR versions.
What is the big difference in each ride?

 

[HydroGuy]

I think some of these differences contribute to things like you describe:

1. WDW has always catered to out-of-town visitors. DLR has always catered to locals.

2. Most people at WDW are staying in a local hotel and are there on multi-day visits. Of these a large number are staying at Disney hotels. Most people at DLR are on day trips. They are not staying in a local hotel. If they are, it is probably not Disney since Disneyland only has three Disney hotels.

3. The mindset of DLR guests (who are mostly locals and mostly on day trips) is to eat fast and cheap. The mindset of WDW guests (who feel like they are truly on vacation - and are on multi-day trips) is to enjoy a break from the parks and to slow down at a Disney restaurant.

4. WDW managers have had a longer time to develop a "resort" mind set and to find ways to meet guest needs. DLR has only been a "resort" for nine years since DCA was added and they are still learning how to cater to people wanting a "resort experience".

5. WDW competes with a Florida market but is really a big fish in a small pond. DLR competes in a California market and is more of a small fish in a big pond.

6. WDW has to deal with guests arriving most of the time at a single airport. DLR has fewer guests arriving by air, and of those there are six potential airports.

7. WDW draws lots of guests (many from the midwest and eastern US) during the winter months. There is a long history of easterners going to Florida in the winter when it is cold at home. DLR does not have anything comparable in the winter. Yes, some people do go to SoCal in the winter. But nothing like Florida.

8. WDW has lots more space and can use that to keep people on Disney property. So they try harder to do that by offering Magical Express and lots of Disney hotels a nd restaurants. DLR has non-Disney hotels and restaurants right across the street. DLR is in the middle of a major metropolitan area. It is much more limited in space. So it has a harder time keeping guests "on site".

 

[Podgieree]

Thank you HydroGuy! I really appreciate your insights!

 

[bumbershoot]

With the menu you're talking about gluten free, yes? That's the only thing I know of being available at city hall.

You can call Disney Dining and ask to be put through to the chef in charge of special diets/allergies. You should get to a voicemail. Leave a clear and specific message with your needs, name, and phone number, and they should get back to you asap. If you were clear, they will have answers easily.

I talked to Chef Chris once (lovely fellow), and while chatting I found out that he had actually made a RAW lasagna type meal for someone who follows a raw diet. How cool is that? So they DO the same sorts of things that WDW does, they just don't give (or really need) the lead time that WDW seems to need.

 

[Podgieree]

Thank you Bumbershoot! Yes, it is a gluten free diet. I appreciate your suggestion and will call on Tuesday. Enjoy the rest of your weekend!

 

[dismom73]

I have been to both DL and WDW, and love them both. While I understand certain reasons for some of the differences, especially the space contraints DL has as opposed to WDW the one thing that I don't get is how WDW is able to post park hours months and months in advance and DL is not? I was even trying to price a two night stay at the DLH for January about 2 months ago and could not book online because it was too far in advance (5 months ) yet I could go online and book WDW hotels through the end of next year.

 

[amamax2]

Hydroguy - excellent reply!

Dismom73 - it's not that DL CAN'T post the hours months in advance, I think it's more that they don't NEED to, if that makes sense. Two reasons that IMO account for this:

1. As Hydroguy said, most of DL attendees are locals - I think I read 70% - who don't need/want to plan that far ahead for a trip to DL. Most of my friends/neighbors who only go to DL once every so many years really don't care what the hours are, what the entertainment is, etc - they just decide to go next week or next month and pick a date, then go.

2. Until this year with WOC, which changed things, (though as we are seeing the Fall schedule come out, maybe not that much), DL hours were generally the same, year after year, depending on season. So for instance, we always go in the off season mid-week; the hours have always been 10 - 6 at DCA, 10 -8 at DL, longer hours on the weekends. As a holiday approaches, the hours maybe would be 9 - something. So I don't need to see hours posted months in advance, because I already know what the hours will be. The only exceptions would be a CM party or special event, most of those, again, the same year after year, so us "locals" know when they will be each year.

Even things like the Halloween party at DCA - in the past, the park still closed at 6 p.m., then would re-open just for the party , so it didn't affect my planning if I wasn't going to the party - the park still closed at the same time it always has this time of year.

Now, with WOC, and the Halloween party moving to DL, the hours changed a little - but again, nothing drastic. It isn't like WDW where the hours are not really consistent, plus there are four parks and EMH, etc etc.

HTH!

 

[3Minnies1Mickey]

I always wonder about the rides...
how both parks have the same rides but many people prefer the DLR versions.
What is the big difference in each ride?

I'm curious about the ride differences too as we are going to WDW for the first time next year. Ones I know are Tiki Room (the one in WDW is under "new management" with Iago and (I think) Zazu) and POTC (the ride is A LOT shorter due to the amount of space they had available once they decided to add the ride to WDW).

 

[disneyfan4ever54]

Thank you Bumbershoot! Yes, it is a gluten free diet. I appreciate your suggestion and will call on Tuesday. Enjoy the rest of your weekend!

Please let us know if this works. One of the main problems with not having sufficient info. regarding special diets is because a lot of us (including myself) have had difficulty getting info. or being directed to ONE chef who might have info. on special diets, etc. We have been told that there isn't a single person who is in charge of this, and we've been directed to talk to each head chef at the restaraunts that we want to dine at. I was lucky and spoke to a wonderful person at Disney dining who sent me some info. by e-mail and it had several contacts (head chefs) listed for different locations, i.e. for each hotel and the parks. (I know we've talked about this part of it before. ) Next to Disneyland park, under contact person, it actually said "No contact at present". This was a while back, so maybe things have changed. I know Bumbershoot had a great talk with Chef Chris about a vegetarian question a while back, and others have mentioned conversations with him about special diets, but when I called DLR to ask about talking to him, I was told he is no longer in this position, and there wasn't anyone else filling this position. But, again, this was a while back, so maybe things have changed. I have since seen people mention speaking to him, but I'm not sure whether or not these are recent conversations. So, please let us know what you find out. It will be good to know if there is one single chef/contact person that we can talk to about special diets. I hope everything works out well for your trip!.

 

[Podgieree]

I love these boards and the people that belong to them! Thank you all for your answers and advice. I will certainly post any information that I get. I will also make a copy of the latest GF sheet and post it as well.

I hope that you all have a magical weekend!

 

[skiingfast]

I'm curious about the ride differences too as we are going to WDW for the first time next year. Ones I know are Tiki Room (the one in WDW is under "new management" with Iago and (I think) Zazu) and POTC (the ride is A LOT shorter due to the amount of space they had available once they decided to add the ride to WDW).

WDW has many attractions that are not in DLR at all. A couple in each park and of course many more shows. Many more.

The best way to see if one for example, BTMRR is like there's, is watch yourtube. Not that you may want to preview them but if you see a film from ride load to unload, you would know which is longer.

The main thing is in WDW, everything is stretched out. Ten years after DL opened Disney was thinking wish we made everything bigger so they did in Florida. This is why many people mispercieve DCA as being empty, they built that with this knowlege and made walkways and eateries bigger to accomodate crowds. Also in WDW on so many rides you exit through gift shops. I find this really noticeable. Especially as I try to rush my son out through the marketing back into the pathways.

 

[Panonim]

With the menu you're talking about gluten free, yes? That's the only thing I know of being available at city hall.

So, there is a gluten-free menu/list/something like that available at City Hall? And it would list GF menu options at some/all of the eateries around the parks? That will make my life so much easier for our trip!

I will also make a copy of the latest GF sheet and post it as well.

I would love this, thank you!!

 

[Donalds_best_pal]

"WDW managers have had a longer time to develop a "resort" mind set and to find ways to meet guest needs. DLR has only been a "resort" for nine years since DCA was added and they are still learning how to cater to people wanting a "resort experience"."

No offense against Hydroguy but I don't think thats a factor at all. Most managers at DL and WDW, especially upper level management, have worked all over the entire company from WDW to DLR to DLP to HKD. Walt Disney Parks and Resorts is very big into moving management around and sending them to different areas to gain experience. We get WDW managers all the time coming to spend time with us to learn about how we operate and vice versa.

When it comes to the same ride being different at WDW and DLR. Well in certain cases they learned after one design of a particular ride how they could make things better or more efficient than the previous version. Then in some cases the newer version is built to save costs compared to the last version, then you have space constraints that come into play also.

 

[disneyfan4ever54]

So, there is a gluten-free menu/list/something like that available at City Hall? And it would list GF menu options at some/all of the eateries around the parks? That will make my life so much easier for our trip!



I would love this, thank you!!

Here is the gluten free list as of April, 2010, Hopefully, it will help with your meal planning by having it ahead of time. If you are planning on dining at a table service restaurant, when you make your priority seating arrangements through Disney Dining, let them know you will need a gluten-free meal. They will note this information on your reservation and have the chef come out and talk to you when you arrive for your meal. You can also request the name/phone number of the head chef and ask that they contact you ahead of time to discuss the special meal that you will need. Hope this helps.



Disneyland Gluten-free Menu April-2010

**Hot dogs in the Park are gluten-free John Morrel and the ketchup packets are also safe, from Heinz. Some locations do carry Kinnikinnick buns (be prepared for 15 min. wait to defrost and prepare).

Disneyland
Various Fruit Carts: located throughout the Park with fresh whole fruit, cut up fruit packages; ask for ingredient list for any prepared items
Outdoor Vending Carts:
Turkey legs
Cotton candy
Popcorn (made with a combination of vegetable and coconut oils)
Mickey faced premium ice cream bars

Tomorrowland:
Tomorrowland Terrace: Ask for Chef Chris, a Manager, or Kitchen Lead Items available:
Grilled chicken salad with Fat Free raspberry dressing
Hamburger (100% beef) (with or without Kinnikinnick bun)
Bacon Cheeseburger (with or without Kinnikinnick bun)
French Fries - request that the fries are cooked in the fries only fryer
Fruit plate available on request
Fruit and yogurt parfait, (request with no granola)
Grilled chicken breast sandwich (with or without Kinnikinnick bun)
Grilled vegetarian sandwich (with or without Kinnikinnick bun)
Breakfast Egg Sandwich with Kinnikinnick bun
Breakfast- egg, bacon or sausage, fruit, and potatoes, (no muffin)

Redd Rockett's Pizza Port: Ask for Chef Chris, a Manager, or Kitchen Lead
Rice noodles with marinara sauce, tomato basil sauce, or pesto Alfredo sauce
Grilled chicken breast for salad
Starfield of Greens with Italian Basil dressing no breadsticks - ask for new base and bowl to avoid cross contamination
Planetary Pizza Salad ask for new base and bowl to avoid cross contamination
gluten-free pizza crust available (your choice of toppings)

Adventureland:
Tiki Juice Bar:
Pineapple spears
Dole whip frozen drink

Bengal Barbeque: Ask for Chef Scott, Sous Chef Sean, a Manager, or Kitchen Lead
Bacon wrapped asparagus
Vegetable skewer (no sauce)
Beef skewer (no sauce)
Chicken Skewer (no sauce no marination)

Fantasyland:
Enchanted Cottage (by Fantasyland theater) TBD
Village Haus: Ask for Chef Chris, a Manager, or Kitchen Lead
Fruit Plate
Bacon cheeseburger (no bun)
Hamburger (no bun)
French fries, request that the fries are cooked in the fries only fryer
Kids hot dog (no bun) with baby carrots

Toon Town: Toon-Up Treats
Chef Salad- Ask for dressing to check label
Kids hot dog (no bun) with apple sauce

New Orleans Square:
Café Orleans:
Ask to speak with Chef Alle, Sous Chef Mike, Sous Chef Ron, a Manager or Kitchen Lead. Menu offerings are available.

Blue Bayou:
Ask to speak with Chef Moises, Sous Chef Jeremiah, Sous Chef April, a Manager, or Kitchen Lead. Menu offerings are available.

Truberdor Tavernce:
potatoes

Frontierland:
Rancho Del Zocalo: ask for the Chef Jesse, Sous Chef Natalie, a Manager, or Kitchen Lead
Vegetable Tacos (Corn Tortillas), Refried Beans, Shredded Lettuce, 50/50 Cheese, Pico de Gallo, Guacamole, and Sour Cream.
Plain Chicken Tacos (Corn Tortillas), Refried Beans, Shredded Lettuce, 50/50 Cheese, Pico de Gallo, Guacamole, and Sour Cream.
Quesadillas - 50/50 Cheese in Corn Tortillas
Cheese Enchiladas, Cotija Cheese, Refried Beans, Shredded Lettuce, 50/50 Cheese, Pico de Gallo, Guacamole, and Sour Cream.
Cheese Enchiladas with Carne Asada, Cotija Cheese, Refried Beans, Shredded Lettuce, 50/50 Cheese, Pico de Gallo, Guacamole, and Sour Cream.
Split Chicken, Corn Tortillas, Refried Beans, Shredded Lettuce, 50/50 Cheese, Pico de Gallo, Guacamole, and Sour Cream.
Split Chicken, Corn Tortillas, Mesculin/Romaine/Cabbage Mix, Shredded Lettuce, 50/50 Cheese, Pico de Gallo, Guacamole, and Sour Cream.
Dessert - Fresh Fruit Plate.

Critter Country:
Hungry Bear Restaurant: Ask for Chef Scott, a Manager, or Kitchen Lead
Hamburger (no bun)
Bacon cheeseburger (no bun)
French Fries- request that the fries are cooked in the fries only fryer
BBQ chicken salad w/ dressing (check ingredients label)

Main Street USA:
Plaza Inn: Ask for Chef Alan, a Manager, or Kitchen Lead for more items
Omelets, bacon, fresh eggs, fresh fruits, hash browns, sausage, bacon, ham
gluten-free pancakes can be made, (additional wait time to be expected.)
Baked chicken

Cone Shop: Ask for Chef Toby, Sous Chef Joven, a Manager, or Kitchen Lead.
All ice creams are made by Dreyers, (only flavors not gluten-free: cookie and cream, Tollhouse swirl)

Gibson Girl: Ask for Chef Toby, Sous Chef Joven, a Manager, or Kitchen Lead.
All ice creams are made by Dreyers, (only flavors not gluten-free: cookie and cream, Tollhouse swirl)

Coke Corner: Ask for Chef Toby, Sous Chef Joven, a Manager, or Lead.
(May require additional time for defrosting and preparation)
Hot dogs are John Morrel, 100% beef with or without Tapioca hot dog bun
Fruit cup
Potato chips

Carnation Café: Ask for Chef Toby, Sous Chef Joven, a Manager, or Kitchen Lead. See menu below:
Breakfast
Oscar’s Choice scrambled eggs, Oscar?s potatoes, bacon, or ham, and fresh fruit (oranges, cantaloupe, strawberries, and banana)
Lunch/Dinner
All items served with, pickle spear and choice of fresh fruit (cantaloupe, oranges, grapes, or strawberries) sautéed vegetables, green salad with Italian or Fat Free raspberry dressing, or Mickey Corn Chips
Tuna Sandwich with lettuce
Three Cheese Veggie Sandwich - replace bread with Lettuce
Turkey Sandwich - replace bread with lettuce
Oscar’s Choice Chef Salad no croutons with Italian or Fat Free Raspberry dressing
Steak Melt - replace bread with lettuce
Child’s Hot Dog plate, Tapioca Bun Available
Dessert
Scoop of Dreyer’s Chocolate, Strawberry, or Vanilla Ice Cream

Disney’s California Adventure:
Various Fruit Carts: located throughout the park with fresh whole fruit, cut up fruit packages; ask for ingredient list for any prepared items

Award Wieners: Ask for Chef Toby, a Manager, or Kitchen Lead.
All of the hot dogs are safe, without buns
French fries

Burger Invasion: Ask for Chef Jay, a Manager, or Kitchen Lead
Hamburger patty with or without cheese (no bun)

Taste Pilots: Please go to the cashier so they can modify the orders do not use the self service machines. Ask for Chef Toby, a Manager, or Kitchen Lead.
Hamburger patty with or without cheese (no bun)
Chicken salad request to substitute the chicken tenders with a grilled chicken breast, and request no cucumber sticks your choice of dressing (check ingredients)
Grilled chicken sandwich no bun - request from a fresh pan
French fries - request that the fries get cooked in the fries only fryer
Kids sliders no bun, with carrots

Pacific Wharf café: TBD Ask for Chef Jay, a Manager, or Kitchen Lead

Pizza Oom Mow Mow: TBD Ask for Chef Jay, a Manager, or Kitchen Lead

Cocina Cucamonga: Ask for Chef Jay, a Manager, or Kitchen Lead
Approved sides--Beans, Guacamole, Sour Cream, Salsa, lettuce, tomatoes, peppers and onions
Child’s Chicken taco with corn tortilla

Baker’s Field Bakery: Ask for Chef Toby, a Manager, or Lead.
Cambria Salad choice of dressing (check ingredients on packet)
Chicken Caesar salad no croutons, choice of dressing (check ingredients on packet)

Burr-r-r Bank Cones: Ask for Chef Toby, a Manager, or Lead.
All ice creams are made by Dreyers, (only flavors not gluten-free: cookie and cream, Tollhouse swirl)

Out Door Vending Carts:
Turkey legs
Cotton candy
Popcorn (made with a combination of vegetable and coconut oils)
Mickey faced Premium Ice cream bars

Golden Vine Winery/ Trattoria:
Items are available; please ask to speak with Chef Chad, Chef Gloria, or Sous Chef Flor, a Manager, or Kitchen Lead concerning options.

Ariel’s Grotto:
Special menu available. Please ask to speak with Chef Moises, Sous Chef Renato a Manager, or Kitchen Lead.
Grilled or pan seared Atlantic salmon (no bun) with either mashed potatoes or french fries (fried separately) in a roasted red pepper coulis with a cucumber salad
Grilled or sautéed chicken breast with marinara sauce over mashed potatoes, french fries (fried separately) or rice noodle
Sautéed array of vegetables (mushrooms, carrots, celery and tomatoes)
with a light tomatoes sauce over rice noodle
Grilled hamburger patty with or without cheese with french fries (fried separately)

 

[knewton64]

I think some of these differences contribute to things like you describe:

1. WDW has always catered to out-of-town visitors. DLR has always catered to locals.

2. Most people at WDW are staying in a local hotel and are there on multi-day visits. Of these a large number are staying at Disney hotels. Most people at DLR are on day trips. They are not staying in a local hotel. If they are, it is probably not Disney since Disneyland only has three Disney hotels.

3. The mindset of DLR guests (who are mostly locals and mostly on day trips) is to eat fast and cheap. The mindset of WDW guests (who feel like they are truly on vacation - and are on multi-day trips) is to enjoy a break from the parks and to slow down at a Disney restaurant.

4. WDW managers have had a longer time to develop a "resort" mind set and to find ways to meet guest needs. DLR has only been a "resort" for nine years since DCA was added and they are still learning how to cater to people wanting a "resort experience".

5. WDW competes with a Florida market but is really a big fish in a small pond. DLR competes in a California market and is more of a small fish in a big pond.

6. WDW has to deal with guests arriving most of the time at a single airport. DLR has fewer guests arriving by air, and of those there are six potential airports.

7. WDW draws lots of guests (many from the midwest and eastern US) during the winter months. There is a long history of easterners going to Florida in the winter when it is cold at home. DLR does not have anything comparable in the winter. Yes, some people do go to SoCal in the winter. But nothing like Florida.

8. WDW has lots more space and can use that to keep people on Disney property. So they try harder to do that by offering Magical Express and lots of Disney hotels a nd restaurants. DLR has non-Disney hotels and restaurants right across the street. DLR is in the middle of a major metropolitan area. It is much more limited in space. So it has a harder time keeping guests "on site".

....i feel the same way. Just came off of a DL vacation (late march to early April 2010 & yes......I saw a major difference in the way CM's and others treat you.


at DL, they treat you as a customer.

at WDW, the treat you like a guest.


JMHO -



p.s. that was also my first and last trip into DL because of they way they treat their patrons.



T.T.F.N.

 

[skiingfast]

at DL, they treat you as a customer.

at WDW, the treat you like a guest.


JMHO -

I find it to be the opposite. It seems to me that the CP which makes up a huge part of the front line of WDW seem to be doing thier time and could care less about each guests experience.

At DL findind a CP is like finding a needle in a haystack. The regular employees show more concern for the show and less about the party on thier Friday night.

 

[Donalds_best_pal]

I find it to be the opposite. It seems to me that the CP which makes up a huge part of the front line of WDW seem to be doing thier time and could care less about each guests experience.

At DL findind a CP is like finding a needle in a haystack. The regular employees show more concern for the show and less about the party on thier Friday night.

Wow I am extremely surprised to hear that. I maybe slightly biased but overall I have had many more positive cast member experiences at DLR then at WDW. I use to be a total WDW person but from a guest perspective I think they are overall more friendlier at DLR. There are most certainly good and bad cm's at each place, thats for sure. From a cast member perspective, i do think we are pretty good at weeding out the poor cm's fairly quickly. Although some stick around for various reasons when they really shouldn't be working with us still!

 

[skiingfast]

Wow I am extremely surprised to hear that. I maybe slightly biased but overall I have had many more positive cast member experiences at DLR then at WDW. I use to be a total WDW person but from a guest perspective I think they are overall more friendlier at DLR. There are most certainly good and bad cm's at each place, thats for sure. From a cast member perspective, i do think we are pretty good at weeding out the poor cm's fairly quickly. Although some stick around for various reasons when they really shouldn't be working with us still!

I don't know if you saw the post I quoted.

Anyhow one of the things I look for are the extra magical experiences my son or I recieve from CM's. I was a little dissapointed on my last WDW trip that was a year after being in DLR. The thing was if I counted them the number of times was about the same. But i spent 3 times the days at WDW, and was in the resort the whole time, while I ate and slept off property at DLR.

 

[knewton64]

I find it to be the opposite. It seems to me that the CP which makes up a huge part of the front line of WDW seem to be doing thier time and could care less about each guests experience.

At DL findind a CP is like finding a needle in a haystack. The regular employees show more concern for the show and less about the party on thier Friday night.

...then what can you do to help turn an upside down Disney smile on my face??


What kind of pull / influence do you have to help entice me to have an opportunity for a second chance for a first impression??


Per se, a return to Disneyland / DCA??


Seriously - this is also an open letter to anyone who has pull / influence enough to entice me to revisit the house that Walt built.


Just pm or e-mail me if serious in helping to turn a wrong into a right and I will fill you in on what happened in my journey into HECK; March 27th thru APril 4th as I have even took down my trip report - "IF I Were a Fraggle."

After 90 days of endless e-mails flying back and forth between me, office of Robert, office of Craig, DL Guest relations, etc........it literally took an act of Congress to have anyone come forth & offer any kind of out and out right apoligy; much less answer the flurry of questions I had concerning what we saw and HOW it was being presented.


I am still waiting for my apoligy.


So if anyone one of you are willing to help, I would greatly appreciate it.





T.T.F.N.