Wait Staff Disappointment

[maxiesmom]

While it was the Marines and not civilian there are some Marines still alive today because they learned when I yelled at them.

I don't think you are teaching the servers you yell at a single thing. Except that some people act like dolts and like to yell at people they know can't fight back.

 

[gatour]

How do I no I have a party of 8 and the mandatory tip alone is large. I was a vry good Marine if I yelled at you, you went above and beyond to rate it. And I do notice a huge difference in some attitudes when I have paid cash and tip is in question.

This is the type of attitude why I think every person should spend some time working at a full service restaurant.

If you have an issue with service a simple comment to the server would be appropriate. If you continue to have issues, ask to speak to a manager. Browbeating someone may be acceptable in the military (esp. during basic training), doing the same in a professional work environment in "public" is not, by a customer or even a manager.

As a customer, you let the manager know there is an issue. The manager may take the employee aside and let them know they need to improve their ways. If the manager receives enough complaints they may decide to terminate the employee. You berating an employee just because they may have an off night doesn't help the situation.

 

[Fethbone]

Israel Perez is VnA's sommelier and maitre d'hotel. If you read his bio you'll see that his role as sommelier entails managing the wine list, establishing the recommended pairings, and training the waitstaff on the subject. My wife and I were lucky to be included in a Chef's Table dinner at VnA and he stopped by after a bottle at the table turned out to be corked. Even then he was not there to take our orders, that was the waiter's job. But he thought we might need an explanation about what was wrong with the bottle of wine that was sent back. He soon found out we were a table of lushs and let us all get on with it.

I promise you this was not the case. I've eaten at VnA twice now and while the first time was on someone else's tab and we did not pay attention to price at all; the second time was a standard dining experience and we had a pouilly fuisse and I think a French pinot noir. Both bottle were just over $100 ea. Our waiter completely professional, helpful, and not a bit dismissive. We've had the same experience at all of the Disney signature restaurants. I refuse to buy expensive wines from restaurants and, oddly, knowledgeable wine servers are the first and best to understand this.

We did meet Mr. Perez, and he was very professional with the wine service and it was at the perfect temp for Chablis (NOT too cold). My DH, who is fine making like Elsa and Letting It Go, did also point out that with such a large selection it's a big stretch to expect all the servers to be familiar with the entire cellar, which is fair. Still, I was disappointed that I specifically asked for bottle recommendations -I've never had a full pairing that I thought was worth it even though they all love to push them- based on our tastes but open to suggestions, and all he did was point me to the ipad details on two example wines I pointed out and mention a bottle from the wine-pairing.

This... unfortunately I do see this everywhere and too often at WDW. Even the nicer places. Some of it comes from the diverse workforce and the gender bias inherent to many cultures (I mean our own of course ... but it is taken to other levels elsewhere. See the Latinx debate going on now). And I'm not going to judge anyone by such broad strokes except to acknowledge that it does happen.

This is the one that burns my wife up. Myself too, but I'm certainly the one being less disrespected when this happens. My wife is a Director of Finance and our family's primary breadwinner. I'm an artist and land a job often enough to fund a yearly trip to WDW (or two). Yet that little billfold looking thing gets set right in front of me...

I've seen this happen at the best of places. I've seen it happen at restaurants with female owners and head chefs. At the most Progressive coffee shop in Seattle I've ever seen...

It is what it is....though I will say our French and Morrocan servers at Epcot managed to keep it neutral while our two American servers at V&A apparently couldn't do the same. In general, not sure what is so difficult about just putting it in between two people. Though I feel a little better knowing it wasn't just us that have observed it at WDW.

 

[maxiesmom]

It is what it is....though I will say our French and Morrocan servers at Epcot managed to keep it neutral while our two American servers at V&A apparently couldn't do the same. In general, not sure what is so difficult about just putting it in between two people. Though I feel a little better knowing it wasn't just us that have observed it at WDW.

Because it can take time to change ways of thought that are deeply ingrained.

I have noticed quite often now the person waiting on our table will make some sort of gesture asking who wants to pay the bill. Which works fine. But it seems silly to get upset if the bill is placed in front of one person, regardless of their sex.

 

[hereforthechurros]

I’m learning a lot from this thread. I was a server and bartender in college and still have dreams of being in the weeds. On the surface it’s a very simple job but because you’re dealing with so many different personalities you have to manage a lot more than just food. Some people feel it’s their right to treat you less than, some people are difficult, sometimes things really do go wrong. It can really mess with your self worth when someone attacks you over something as small as not refilling a drink fast enough or dropping the check in a timely manner.

In 20+ years of dining out I’ve never once asked for a manager. And we go out a lot. Unless you’re at French Laundry or Alinea it just isn’t worth the fuss. If it’s a subpar meal we just chalk it up to an off night, tip 20%, and get out of there. Not saying that’s right but really, I don’t need to ruin anyone’s day over some cold fries. Every issue I’ve ever had has been dealt with by a server without it needing to be escalated. And I’ve certainly never considered raising my voice or coming down on a server in public.

I was talking to a bartender at Wine Bar George and in the most tactful way she could she made it clear that people are very different at Disney. Very entitled. They often have people requesting off menu foods and drinks that the managers have to track down from other places in Disney Springs. She often gets request for things from boathouse. It’s wild. So I take most reviews about WDW dining with a grain of salt.

 

[marikujawa]

I’m learning a lot from this thread. I was a server and bartender in college and still have dreams of being in the weeds. On the surface it’s a very simple job but because you’re dealing with so many different personalities you have to manage a lot more than just food. Some people feel it’s their right to treat you less than, some people are difficult, sometimes things really do go wrong. It can really mess with your self worth when someone attacks you over something as small as not refilling a drink fast enough or dropping the check in a timely manner.

In 20+ years of dining out I’ve never once asked for a manager. And we go out a lot. Unless you’re at French Laundry or Alinea it just isn’t worth the fuss. If it’s a subpar meal we just chalk it up to an off night, tip 20%, and get out of there. Not saying that’s right but really, I don’t need to ruin anyone’s day over some cold fries. Every issue I’ve ever had has been dealt with by a server without it needing to be escalated. And I’ve certainly never considered raising my voice or coming down on a server in public.

I was talking to a bartender at Wine Bar George and in the most tactful way she could she made it clear that people are very different at Disney. Very entitled. They often have people requesting off menu foods and drinks that the managers have to track down from other places in Disney Springs. She often gets request from things from boathouse. It’s wild. So I take most reviews about WDW dining with a grain of salt.

This is by far the best post I’ve seen on this subject.

 

[cobright]

But it seems silly to get upset if the bill is placed in front of one person, regardless of their sex.

It may seem so, and if it were a rare and occasional occurrence I would be chill about it. But as often or not, my wife will hand the waiter the card, they leave to run it, come back with the card and the slip to sign ... and hand it to me.

It's one of those tings that at the individual level can be chalked up to chance, but when it is happening a majority of the time it simply has to indicate a structural bias.

I get to roll my eyes and suggest they, "Hand the bill to my accountant. She pays the bills. I just decide how much to tip." And wait for the nervous laughter.

 

[marikujawa]

If those servers do make $90,000 a year it’s not enough.

 

[DGsAtBLT]

I’m not saying it’s right but I can’t say I’m surprised if people regularly aren’t tipping 15-20% at some Disney restaurants. The prices are downright insane at some of the buffets, and a typical tip percentage works out to be significantly higher than some would expect to pay for buffet service. I bet some people don’t think they need to leave a $35 tip for a family of 4 at a buffet and are ignoring percentages.

Again, not saying people should be doing that but it doesn’t surprise me if it’s a widespread issue. We’ve got the TIW tip built in, so we just do the tap your band and ignore the total deal like with most things at Disney .

 

[evilqueenmindy]

I’ve noticed the restaurant service isn’t what it used to be, but I’ve chalked it up to the explosion of restaurants in and around these theme parks in the last couple years. It’s supply and demand. Way more server job spots to fill than super terrific fantastic servers.
I’ve learned in years of Disney dining, eating on property is just WILDLY inconsistent from visit to visit. I’ve been dying to go back to places, and then been disappointed, I’ve sworn off a place, returned and it was great. It’s increasingly “luck of the draw”

 

[lovin'fl]

I’ve noticed the restaurant service isn’t what it used to be, but I’ve chalked it up to the explosion of restaurants in and around these theme parks in the last couple years. It’s supply and demand. Way more server job spots to fill than super terrific fantastic servers.
I’ve learned in years of Disney dining, eating on property is just WILDLY inconsistent from visit to visit. I’ve been dying to go back to places, and then been disappointed, I’ve sworn off a place, returned and it was great. It’s increasingly “luck of the draw”

I think this is it. Exactly.

 

[jjb1974]

I thank the stars above that I'm paid a fixed amount for my job and don't have to rely on about 8000 factors wholly and completely out of my control (back of house, management's decision on prices, customer mood, customer's individual political opinion on what a 'tip' is) for the vast majority of my salary above the pittance that is server minimum wage.

And that's what shapes my tipping policy. YMMV.

 

[adfoster84]

It’s increasingly “luck of the draw”

I agree to a point but how sad is it that we just accept the fact that we have to chalk it up to the "luck of the draw" whether we get good, mediocre or bad service when dining at Disney. It seems like maybe Disney needs to do better at training the servers so that there is more consistency. I know that there will be off days for everyone and I get that but those should be the one off rather than the norm.

 

[Jennasis]

I've never had bad service at Disney...but then again I make an effort to befriend our server.

 

[mikeyg1479]

Poor service certainly stinks when it happens. Doubly so when its when you are on vacation at Disney, and everything costs what it costs. That said its just proof- doesn't matter if its cheap and casual or expensive and fine dining or everything in between. Servers are people, and all people have bad days, or sometimes a server just isn't very good. That said, they probably don't last long at their position (I hope), but it doesn't stop people from encountering them from time to time. Its the service industry, they aren't being paid a ton, most aren't making this job their lifelong "career", turnover is high, so you are hardly dealing with pro's of the highest level, as a large number of positions are being constantly filled and re-filled.

All I can say, is generally overall, my Disney experiences have been good with mostly friendly folk. I can't say its always been "pixie dust" level of care that some seem to expect at all times at every single place (even from the poor soul selling overpriced bottled water and soft pretzels in 104 degree summer heat), but that's life. Certainly nothing that's especially atrocious.

 

[Nancyg56]

I agree to a point but how sad is it that we just accept the fact that we have to chalk it up to the "luck of the draw" whether we get good, mediocre or bad service when dining at Disney. It seems like maybe Disney needs to do better at training the servers so that there is more consistency. I know that there will be off days for everyone and I get that but those should be the one off rather than the norm.

I am not at all sure this is a training issue, but that it stems from a management issue. For the most part a server will mirror not only the expectations the restaurant management places on him or her, but will react to the direction they have been provided, much of which can be unspoken. Of course there are outliers, however I would bet you a buck that if a restaurant delivers haphazard service chronically there is more in play than training.

I've never had bad service at Disney...but then again I make an effort to befriend our server.

I cannot say that I have had 100% satisfaction in my close to 15 years of Disney dining, but it is pretty darn close. I spent the a good deal part of my life as a server, and came from a restaurant family, so I also go out of my way to be courteous and kind to those who are taking care of my family meals. If there is a problem that I cannot see any obvious reason and one that I feel needs to be addressed, i will take it to a manager. I would never speak rudely or raise my voice to a server in order to teach then their job.

Hutch- I know you think that your method of dressing down those who do not measure up is effective, and perhaps in the military it is so, however I would argue that drill Sergeants or commanding officers has a tad bit more knowledge about the men and woman their charge than you do about those strangers who are serving your table. I started waiting tables when I was 14 years old, and then raised my young family with the money I earned in this profession. I wish I could tell you that all of my customers were lovely people whose smiles radiated sunshine and light, but alas, I cannot. I learned at 16 years of age that there are cruel people who would work to make me feel small so that they could feel tall, and I learned from a kind FA who found me in tears in a rest room how to handle those people. Most of the time. There were times when I was distracted due to a customers treatment, a meltdown from a chef, mistakes in the kitchen issues at home or because I was sick or was suffering a loss. If I was serving your family you would have no way of knowing what I was keeping to myself as I tried to do my job, and if my service reflected my bad day or moment, and I was not able to make the adjustment after a comment from you, a word with my manager would be appropriate. You see, the manager has the full picture, and not that little snapshot you experienced. Yelling at me might be the end of my night under some circumstances.

One more word and I'll stop. My son and DIL went to dine on Valentines day at our favorite restaurant. Our food and service have always been excellent. Their server dropped an entire tray of beverages, and after that she lost her stride. She forget to bring a bread basket and did not bring one until they asked her, and then served the salad before the entree, rather than with the meal. She forgot to refill their water. When she brought the meal DIL's baked potato was lukewarm. My son then decide to have a word with the manager. His response was to send the poor woman back to their table to offer drinks and dessert to make up for her service lapse. I guess she was not springy at that point, so once again there was a "word" with the manager and the entire meal was comped. DS was thrilled with the managements customer service and was shocked I was less than impressed with him and his wife's lack of compassion and empathy after having witnessed a difficult accident. I was that server at times, and also lost my stride. I asked DS if the server lost her job. WHAT????? Did she have to pay for the lost beverages or broken glassware? WHAT????? That's illegal. I know but it happens. Suffice it to say that the a customer who came in after this entire fiasco might be facing a server on the brink of losing a job, or having to pay for a mishap, and whose concentration was a mess after a conversation that was probably very tense with a manager. Can you imagine if Mr. Hutch decide to yell at her on top of the disaster of her evening?

My DS and DDIL have not been invited to join us since that evening and until I can figure out how to ensure there will be no outbursts, returned food or snippy complaints, they will not be joining us. I would also not include anyone who raised a voice to my server as if that person was a private in boot camp.

 

[DrunkJam]

Do you think people from outside the U.S (as we are) tend to follow the 15-20% or tend to leave a set sum, maybe $10 as a fixed gratuity?

We are from outside the US too, and I think you may be on to something. I mean, they DO print on the receipt so you know what 15 (or 18) and 20% are, but, I think many people from outside the USA would a) consider tipping 1/5 more than the bill to be excessive or b) consider tipping to be a problematic gesture.

 

[Lashed34]

We are from outside the US too, and I think you may be on to something. I mean, they DO print on the receipt so you know what 15 (or 18) and 20% are, but, I think many people from outside the USA would a) consider tipping 1/5 more than the bill to be excessive or b) consider tipping to be a problematic gesture.

It's certainly problematic because in the UK although we tip there are no set rules of what percentage of the bill you tip and there is no expectation to do so anyway - it's a gesture to us Brits. We also rarely tip in a bar and certainly not after buying each drink and barstaff in the UK are not on great wages either, we tip for service, not because it's part of our culture and to top up wages.

I have to be honest, paying up to 20% or more as a tip really puts the cost of having a meal (especially in the parks/resorts) out of our reach when you're there for 14 nights (as we normally are) - that's a huge dent in your pocket and the fact that it's expected is quite a turn off.

 

[DrunkJam]

It's certainly problematic because in the UK although we tip there are no set rules of what percentage of the bill you tip and there is no expectation to do so anyway - it's a gesture to us Brits. We also rarely tip in a bar and certainly not after buying each drink and barstaff in the UK are not on great wages either, we tip for service, not because it's part of our culture and to top up wages.

I have to be honest, paying up to 20% or more as a tip really puts the cost of having a meal (especially in the parks/resorts) out of our reach when you're there for 14 nights (as we normally are) - that's a huge dent in your pocket and the fact that it's expected is quite a turn off.

Yes. I'm British too, and I happily tip for exceptional service at home, but, all of the things you say are right. I DO tip in USA, and generally, as they would expect, but I do find it incredibly costly to have to add so much more. I don't want to offend a perfectly good server, or poorly represent my fellow country people, so I do it, but, I do struggle. I also know that other people from other countries have even more strong opinions about tipping, and know that not doing so may be the norm for many people. (So, I would not judge anyone for not tipping, it may not be intended as a slight at all)

 

[Lashed34]

Yes. I'm British too, and I happily tip for exceptional service at home, but, all of the things you say are right. I DO tip in USA, and generally, as they would expect, but I do find it incredibly costly to have to add so much more. I don't want to offend a perfectly good server, or poorly represent my fellow country people, so I do it, but, I do struggle. I also know that other people from other countries have even more strong opinions about tipping, and know that not doing so may be the norm for many people. (So, I would not judge anyone for not tipping, it may not be intended as a slight at all)

I couldn't agree more. I'm also very much against anywhere (in any country) that insists on automatically adding a gratuity to the bill.