Are SDP gratuities really double tipping?

[Boschmann]

DSC undoubtedly covers service in complimentary venues and when dining in a speciality restaurant that service is paid but not used, hence the 18% for service in speciality restaurant is double tipping.

 

This is the most logical comment so far, and I agree entirely that this represents double tipping. That said, it does not trouble me enough to adjust the DSC accordingly so we simply suck it up!;)

 

That is the one comment I found questionable. If specialty venues are truly an upgrade (meaning discounted to consider you paid for complementary in your cruise fare) dining cost then when dining at a specialty venue you are using this prepaid DSC cost then paying 18% only on the added value of the SDP.

[dijid]

You're right about that it has nothing to do with the price of food.

 

But I think you are also looking at it wrong as it does not matter whether speciality restaurant staff is covered by DSC (which according to unnamed Hotel Director they still are) but the fact that one has already paid for dinner service as part of their DSC.

 

DSC undoubtedly covers service in complimentary venues and when dining in a speciality restaurant that service is paid but not used, hence the 18% for service in speciality restaurant is double tipping.

 

I think you've nicely explained what's been bothering me about this. Everyone eats. Everyone pays the DSC. Doesn't matter whether they eat in a complimentary restaurant, specialty restaurant, buffet or orders room service, they're still eating and still paying the same DSC. The number of people working doesn't change each night; the options don't change each night. So why do the people who choose to eat in the specialty restaurants have to pay an additional gratuity?

[Boschmann]

I think you've nicely explained what's been bothering me about this. Everyone eats. Everyone pays the DSC. Doesn't matter whether they eat in a complimentary restaurant, specialty restaurant, buffet or orders room service, they're still eating and still paying the same DSC. The number of people working doesn't change each night; the options don't change each night. So why do the people who choose to eat in the specialty restaurants have to pay an additional gratuity?

 

Well according to NCL it's only the added value of the specialty restaurant that you are paying for and a gratuity for that added value.

Edited February 16, 2016 by Boschmann

[spidybabe]

You're right about that it has nothing to do with the price of food.

 

But I think you are also looking at it wrong as it does not matter whether speciality restaurant staff is covered by DSC (which according to unnamed Hotel Director they still are) but the fact that one has already paid for dinner service as part of their DSC.

 

DSC undoubtedly covers service in complimentary venues and when dining in a speciality restaurant that service is paid but not used, hence the 18% for service in speciality restaurant is double tipping.

 

Totally agree. DSC supposed to cover servers serving me meals...does it matter if in MDR or specialty restaurant? I probably order more in the MDR, so they work harder for me.

Safe sailing

[bruadhin]

Well according to NCL it's only the added value of the specialty restaurant that you are paying for and a gratuity for that added value.

 

In general, the cost of a meal has little bearing upon the work of a server. I never have understood why we tip based upon the price versus some other metric.

[triptolemus]

In general, the cost of a meal has little bearing upon the work of a server. I never have understood why we tip based upon the price versus some other metric.

 

Many believe the type, level and degree of service to be commensurate with the cost. In other words, Harold Dieterle doesn't typically serve a buffet.

[bruadhin]

Many believe the type, level and degree of service to be commensurate with the cost. In other words, Harold Dieterle doesn't typically serve a buffet.

 

I was thinking more with comparable restaurants. While Ruth Chris is a much nicer restaurant and definitely charges a lot more for their steaks, is the server really working that much harder than one at Outback?

 

Or to really drive home the point.

 

At a particular restaurant you could have a dinner salad for $15 or a nice steak dinner for $30. Is it any less effort for the server to serve the salad? Yet, with percentage tips he/she gets half the tip.

[Boschmann]

In general, the cost of a meal has little bearing upon the work of a server. I never have understood why we tip based upon the price versus some other metric.

 

What metric would you suggest? I do agree as at land based restaurants I rarely tip 15% - 20% on the alcohol part.

[duchess7]

Jmo,

 

The first time I ate at Le Bistro in 1999, we were told the $5.00 up charge was to cover tips for the service in that venue. My how things have changed!:(

[NLH Arizona]

I was thinking more with comparable restaurants. While Ruth Chris is a much nicer restaurant and definitely charges a lot more for their steaks, is the server really working that much harder than one at Outback?

 

Or to really drive home the point.

 

At a particular restaurant you could have a dinner salad for $15 or a nice steak dinner for $30. Is it any less effort for the server to serve the salad? Yet, with percentage tips he/she gets half the tip.

Same could be said for a bottle of wine. Is it harder to open and pour a $100 bottle of wine versus a $30 bottle of wine. The difference in the tip is $18 versus $5.40.

[bruadhin]

What metric would you suggest? I do agree as at land based restaurants I rarely tip 15% - 20% on the alcohol part.

 

There is the rub. Would any other metric be "fairer"?

[bruadhin]

Same could be said for a bottle of wine. Is it harder to open and pour a $100 bottle of wine versus a $30 bottle of wine. The difference in the tip is $18 versus $5.40.

 

I would completely agree to a point, except you may have a sommelier select and pour the $100 bottle of wine versus the $30 one. But yes, otherwise completely valid and even more illustratively of the point. Particularly if the same person is pouring both bottles.

[firefly333]

Only been on NCL once. Not sure if these are new terms or NCL terms.

 

Whats UBP, SDP UDP??

 

Just out of curiousity how much are tips for one week cruise?

Edited February 16, 2016 by firefly333

[NLH Arizona]

Only been on NCL once. Not sure if these are new terms or NCL terms.

 

Whats UBP, SDP UDP??

 

Just out of curiousity how much are tips for one week cruise?

Ultimate Beverage Package, Specialty Dining Package and Ultimate Dining Package.

[firefly333]

lol sounds good, been over a year since my last cruise and woke up and looked and the price was right for NCL Jade.

 

I read another post says those are just if you book a month out. oh well, thanks for letting me know. Sounded like a new language.

 

anyone know what the amount of tips i will be billed will be for the week? Not complaining, just trying to get info fast....cruise leaves saturday. curiosity only

[triptolemus]

anyone know what the amount of tips i will be billed will be for the week? Not complaining, just trying to get info fast....cruise leaves saturday. curiosity only

 

https://www.ncl.com/faq#service-charge

[firefly333]

when it says pick two of these, do they cost extra?

 

Does the price of the cruise reflect the added extras? And then when its closer to the date, they drop the price because its too late to get these extras?

 

maybe i should start a new thread, Getaway vs Jade. Ive only been on the Getaway. The Jade out of texas (where i live) had the right iternary i could drive to.

 

my favorite thing was the lobster was up in the cafeteria and you could have seconds. Maybe i just got lucky? or thats discontinued?

 

ok, thanks for your replies

[spidybabe]

In general, the cost of a meal has little bearing upon the work of a server. I never have understood why we tip based upon the price versus some other metric.

 

Totally agree. Servers do the same amount of work at Applebees, Diners, Ruth Chris, Docks, ... they serve me a drink, soup/salad, main course. Never get dessert. Why different size tip in different places?

Safe sailing

[triptolemus]

Totally agree. Servers do the same amount of work at Applebees, Diners, Ruth Chris, Docks, ... they serve me a drink, soup/salad, main course. Never get dessert. Why different size tip in different places?

Safe sailing

 

I bet if your salmon falls off the plate and hits the floor at Docks they prepare a new one. Applebees? Probably not so much.

 

Do you think the average Applebee's server could just waltz into Docks and not get fired in 10 minutes?

[swedish weave]

I bet if your salmon falls off the plate and hits the floor at Docks they prepare a new one. Applebees? Probably not so much.

 

Do you think the average Applebee's server could just waltz into Docks and not get fired in 10 minutes?

 

It may be fun for you to make these disparaging remarks, but I seriously doubt if they are supportable with facts.

[triptolemus]

It may be fun for you to make these disparaging remarks, but I seriously doubt if they are supportable with facts.

 

Ever worked in a restaurant?

 

I assure you that they are.

[swedish weave]

Ever worked in a restaurant?

 

I assure you that they are.

 

This is not about me !!! It concerns your outlandish disparaging remarks.

[triptolemus]

This is not about me !!! It concerns your outlandish disparaging remarks.

 

What are you talking about? Do I really need to spell it out?

 

The fact is that servers at chain restaurants lack the training and experience compared to their counterparts in fine dining, where servers command higher gratuities because they deliver a higher, more refined service. It's not the Applebee's server's fault. It's just the way it is.

 

What on earth is outlandish about that?

 

And yes, I've worked chain restaurants. I've seen your food hit the floor, then your plate, then the kitchen door. Dozens and dozens of times. Don't ask what the casino buffet workers are up to. Nevermind food safety and sanitation rules.

Edited February 16, 2016 by triptolemus

[Boschmann]

I don' see disparaging, just off topic. I do feel there is a wide variance of skill levels between low end and top notch servers, a set percentage of bill usually covers this.

[swedish weave]

What are you talking about? Do I really need to spell it out?

 

The fact is that servers at chain restaurants lack the training and experience compared to their counterparts in fine dining, where servers command higher gratuities because they deliver a higher, more refined service. It's not the Applebee's server's fault. It's just the way it is.

 

What on earth is outlandish about that?

 

And yes, I've worked chain restaurants. I've seen your food hit the floor, then your plate, then the kitchen door. Dozens and dozens of times. Don't ask what the casino buffet workers are up to. Nevermind food safety and sanitation rules.

 

I don't believe you !!! So I will step aside and let you languish in your fantasy world until you tire of it.