Buffet tips

MrFredricksen

New member
What do most people tip their servers at the buffets? Do you tip a normal 20% like you would in a restaurant where they take your order and bring you food, or do you give less since they only take a drink order?

Family of 4 eating at Chef Mickey, 20% tip comes in at around $40. Seems like a lot for a person that just brings me a glass of orange juice.

DW and I argue over this all the time. Looking for what others do.
 

George

wishes he had a pink frolicing llama under his tag
20% pre-tax, a bit more, or round up, if the service was exceptional.
 

Mp74

New member
It is alot. Too much if that's all they did. If service is good i overtip. But if "service" is just walking to your table and bring you juice then 20% is completely out of line.

Sent from my SM-G930W8 using Tapatalk
 

bnoble

he's right
I follow Miss Manners’ advice: tipping is based on the social contract, independent of service style. So I tip at he same rate in all TS locations.
 

ptlohmysoul

Active member
Our default is 20% at WDW because service is usually very good - refilling drinks as soon as they are empty and removing the many plates no longer used. Occasionally, it is subpar. If we're paying attention, tip will be reduced.
 

Anne

Well-known member
I follow Miss Manners’ advice: tipping is based on the social contract, independent of service style. So I tip at he same rate in all TS locations.
This.

Having waited tables while in school, I'd much rather work standard TS over a buffet. There is just as much "work" (or more) for the server at a buffet. Clearing plate after plate, refilling drinks. There are other "backstage" duties (like restocking, cleaning) that are essentially unpaid becaue the hourly pay from the employer is negligible for tipped positions. Watch your servers at a buffet, then watch your servers at a signature. Who is hustling the most? Count the number of times the server comes to your table. Often the buffet server ends up making more trips than at a standard TS.

I dislike the construct of tipping and wish wait staff were paid a fair hourly wage and the cost of service was rolled into the menu prices. But until that happens, I feel an obligation to pay for my servers time, since the employer does not.
 

nolarookie

Well-known member
This.

Having waited tables while in school, I'd much rather work standard TS over a buffet. There is just as much "work" (or more) for the server at a buffet. Clearing plate after plate, refilling drinks. There are other "backstage" duties (like restocking, cleaning) that are essentially unpaid becaue the hourly pay from the employer is negligible for tipped positions. Watch your servers at a buffet, then watch your servers at a signature. Who is hustling the most? Count the number of times the server comes to your table. Often the buffet server ends up making more trips than at a standard TS.

I dislike the construct of tipping and wish wait staff were paid a fair hourly wage and the cost of service was rolled into the menu prices. But until that happens, I feel an obligation to pay for my servers time, since the employer does not.
This is so true. I worked at a restaurant in high school that had a “super-bar” and the tipping was pitiful. Of course the waitstaff made about 1/2 of minimum wage, but they definitely had the hardest jobs in the joint.
 

DopeyRunr

the jeweled acrobats only perform amazing stunts f
I was hoping this thread would be more like "don't fill up on the rolls" or "the Boma Pecan Praline sauce goes great on everything."
 

George

wishes he had a pink frolicing llama under his tag
I was hoping this thread would be more like "don't fill up on the rolls" or "the Boma Pecan Praline sauce goes great on everything."
My buffet tip is, “Don’t do it!” Fingered food, eating out of a public trough. Nope, not for me.

And what’s African about Pecan Praline sauce? I suppose it doesn’t matter if it’s that good. But still.
 

DopeyRunr

the jeweled acrobats only perform amazing stunts f
And what’s African about Pecan Praline sauce? I suppose it doesn’t matter if it’s that good. But still.
"Under thatched roofs, savor vibrant flavors from over 50 African countries—along with favorite American classics."
 

HeyHeather

New member
Having been in food service myself, I agree with everything this board says. We always tip 20% pre-tax, rounded to nearest dollar. Server rudeness is the only reason we'd bring that percentage down.

You'd be surprised the responsibilities possible for servers: stocking food, preparing food, dishes and drying, cleaning refrigerators/furniture/stations/menus/etc. There's many behind scenes possible along with many untipped hours getting those done.

If it was an easy job that regularly paid over $20/hr, everybody would be running to do it and they're not.
 

HeyHeather

New member
Most people would be appalled to find out that in many places servers are preparing a certain portion of the dishes, and often without gloves. Sorry if I just shattered anybody's appetite but it is one of the accepted illegal things in the industry. Inspectors come, employees make believe they always use glove, inspector leaves and it's back to business as usual per upper management. Make sure your server looks clean :D
 

George

wishes he had a pink frolicing llama under his tag
Most people would be appalled to find out that in many places servers are preparing a certain portion of the dishes, and often without gloves. Sorry if I just shattered anybody's appetite but it is one of the accepted illegal things in the industry. Inspectors come, employees make believe they always use glove, inspector leaves and it's back to business as usual per upper management. Make sure your server looks clean :D
Gloves are overrated, and wearing them offers no guarantee of cleanliness. It’s just as easy to stick your finger somewhere whether you’re wearing gloves or not, if you catch my drift.
 

RMmom

New member
I have witnessed people with cuts on their hands (open wounds) serving and preparing food....so sometimes gloves aren't overrated.
I have also seen people with gloves on rub all over their face and then go right back into serving and preparing food.

If you haven't prepared the food yourself from start to finish...chances are likely that it is contaminated in some fashion.
 
I guess I am the old fart holdout in this one. When I started eating out, accepted tip was 10%. I don't normally tip 20% at a regular restaurant, I tip somewhere between 15% and 18%, unless the service was excellent. Then I'll tip 20% or more.

At Disney, the prices for all the food is SUPER overinflated in the first place, to help pay for all the theme parks. I have heard that a server at CP or the other big, busy buffet's are clearing 6 figures each year.

I tip 15% at Disney buffet's, because I am already paying over the standard amount for substandard food, so I figure the server is still making a better tip from me that any server outside of the Disney bubble would on any given day. At the TS restaurants like HDDR, or even Prime Time Cafe, I'll tip a full 20% to honor the fact that my waiter is also an actor for my enjoyment.
 

George

wishes he had a pink frolicing llama under his tag
I guess I am the old fart holdout in this one. When I started eating out, accepted tip was 10%. I don't normally tip 20% at a regular restaurant, I tip somewhere between 15% and 18%, unless the service was excellent. Then I'll tip 20% or more.

At Disney, the prices for all the food is SUPER overinflated in the first place, to help pay for all the theme parks. I have heard that a server at CP or the other big, busy buffet's are clearing 6 figures each year.

I tip 15% at Disney buffet's, because I am already paying over the standard amount for substandard food, so I figure the server is still making a better tip from me that any server outside of the Disney bubble would on any given day. At the TS restaurants like HDDR, or even Prime Time Cafe, I'll tip a full 20% to honor the fact that my waiter is also an actor for my enjoyment.
So, if you were a server at a place with “inflated” prices, you’d be OK with only making 2/3 of the socially-accepted norm, whatever that might be? Is there a reason why someone who can pay $50 for a mediocre buffet shouldn’t also tip accordingly? Or is it the server’s responsibility to defray that expense?

I realize that OP simply asked what other people do, but the logic sometimes baffles me.

PS: Tip is included in HDDR rates.
 
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