Are SDP gratuities really double tipping?

[triptolemus]

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

 

I do not care what you believe.

 

I don' see disparaging, just off topic.

 

It's not off-topic. In response to your earlier post, someone replied:

 

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.

 

My part of the conversation moved toward that.

Edited February 16, 2016 by triptolemus

[IsanTom]

If you get the UDP for free, the 18% is additional revenue for NCL to offset the give away!

Now, we all know nothing is free, so you are paying for it indirectly! I doubt 100% will

go towards tips, but if you had a good time and service, don't make any adjustments.

Same with the UBP! Enjoy your cruise and Bon Voyage!

[Boschmann]

I didn't intend to point to you, triptolemus, just an overall vector of the conversation. But since were there, I worked restaurants years ago and swede is in denial. I am always nice to my server and never send food back to the kitchen.

 

Trying to get back, has anyone ever paid a la carte for a full meal? Margaritaville perhaps, but Cagneys or LeBistro? Apps seem discounted, but entrees seem high. I've seen UDP zeroed out tickets showing $100 meals for two. Is that discounted for already having paid for complementary?

[prg2101]

What I see here is cheap people trying to figure out if they are

tipping too much....kinda like the senfield episode with his dad

and the wizard organizer. Cheap people is the reason the poster

who was complaining about his drinks taking to long to get to him

at the pool cause he had UBP.....for peets sake, TAKE CARE OF THE

CREW.....they work their butts off.....and they arent your dam slave...I

dont care what you payed for your cruise....Thats whats wrong with peeps

nowadays, Its all about, "what do I get for it that I dont pay"?...Then dont

freakin cruise.....done

[Boschmann]

What I see here is cheap people trying to figure out if they are tipping too much....

 

You should try reading the thread before posting garbage on it.

[bruadhin]

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 worked in several chain restaurants back in the day. While I would agree with you that a server in a better restaurant is generally better trained, I disagree with you on the rest.

 

What you described would far and away be the exception and not the rule.

[Boschmann]

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!:(

 

This had me thinking last night as I like mental puzzles, sorry. NCl seems to have cornered themselves with the specialty dining cover charges creeping up over the years to what they are now. Then when they try to introduce a la carte pricing there's a problem - You still have to justify the cost of the SDP. Too low equals no SDP purchases, too high people see the pricing is a fallacy in regards to it being an add on to an existing meal plan.

 

I figure each complementary meal has a conservative retail value of $7 to $15, please don't criticize the values for a moment as it's only a theoretical exercise. If you added this value to a specialty venue's a la carte pricing per person's meal I think people would be shocked. It may not be a fair comparison, but when I think if Le Bistro was in my town and had the same quality food, atmosphere, etc... how much business would they have if per person cost for a three or four course meal was say $36 pp (figuring $4 app, $3 salad, $16 entree, $2 side, $3 dessert, $8 complementary meal surcharge)? Now have at it....

[Boschmann]

I worked in several chain restaurants back in the day. While I would agree with you that a server in a better restaurant is generally better trained, I disagree with you on the rest.

 

What you described would far and away be the exception and not the rule.

 

Well I worked in chain restaurants, small private restaurants and the most high end resort/country club restaurant in the area and found the same can be true at all. People prepare and serve the food, it can get ugly. But yes, more likely at fast food than high end.

Edited February 16, 2016 by Boschmann

[triptolemus]

I worked in several chain restaurants back in the day. While I would agree with you that a server in a better restaurant is generally better trained, I disagree with you on the rest.

 

What you described would far and away be the exception and not the rule.

 

It is absolutely far and away the exception and not the rule; agreed.

 

But you can't disagree with me if you recognize that it does occur.

 

Anyway... whatever.

[bruadhin]

It is absolutely far and away the exception and not the rule; agreed.

 

But you can't disagree with me if you recognize that it does occur.

 

Anyway... whatever.

 

I actually never witnessed anything like it. The closest was someone was getting into the liquor closet. One of the bartenders and the GM were talking about it. They couldn't serve those bottles I believe for both tax and sanitary reasons. She suggested putting eye drops in as it would give the person the runs. I did not hear if they actually did it or not.

 

It was always something I "heard" about. I am willing to agree it may occur, but with no where near the frequency people believe.

[Meredithe]

I look at it this way... At the end of the day is $14 a person going to negatively affect my lifestyle so much that I would take away from the very positive outcome of showing my appreciation to the staff who is working so very hard to make my vacation amazing? No. And if the answer is yes, then start saving your change every day. It would be lovely to live in a world that people are not worried if someone is getting 'too much' gratuity... because, really, there is not enough gratuity to show them just how much their service made our vacation a true serene experience.

[sjbdtz]

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

 

 

Yes. Seniority of server, calibre of server, length of expected time per service (quick in/out vs. lingering over post-dinner cordials).

 

Servers aspire to the specialty restaurants, and work hard to get appointed there.

 

 

.

[firefly333]

Trying to get back, has anyone ever paid a la carte for a full meal? Margaritaville perhaps, but Cagneys or LeBistro? Apps seem discounted, but entrees seem high. I've seen UDP zeroed out tickets showing $100 meals for two. Is that discounted for already having paid for complementary?

 

$100??!! I havent cruised in over a year, but sure had not realized prices went up so much for speciality restaurants. .... no wonder they have to give some away to get enough business.

 

Im just looking forward to having someone cut up salad stuff and having a huge daily salad.

[LMaxwell]

Feels like doubling up to me in the sense that you are not eating the food or using the services you have already paid for. Just my opinion.

[theriac]

I'm not reading all of these comments so if this has been covered I apologize.

 

The DSC covers dining staff and that includes people in the buffet and dining rooms for breakfast and lunch. So if someone goes and adjusts the DSC to remove the amount for the dining staff on days you go to a specialty restaurant you would be stiffing the people who served you in the morning and afternoon who rely on their portion.

 

I hope this makes sense to everyone.

[Demonyte]

I'm not reading all of these comments so if this has been covered I apologize.

 

The DSC covers dining staff and that includes people in the buffet and dining rooms for breakfast and lunch. So if someone goes and adjusts the DSC to remove the amount for the dining staff on days you go to a specialty restaurant you would be stiffing the people who served you in the morning and afternoon who rely on their portion.

 

I hope this makes sense to everyone.

 

 

If you can say that as a fact, then you surely can tell us exactly what amount is rightfully "theirs" for the breakfast and lunch service (remember, NCL does not disclose how the funds are distributed, if at all) and when it becomes "stiffing the people".

[swedish weave]

I'm not reading all of these comments so if this has been covered I apologize.

 

The DSC covers dining staff and that includes people in the buffet and dining rooms for breakfast and lunch. So if someone goes and adjusts the DSC to remove the amount for the dining staff on days you go to a specialty restaurant you would be stiffing the people who served you in the morning and afternoon who rely on their portion.

 

I hope this makes sense to everyone.

 

Some of those people who serve you in the specialty restaurants are the same ones who serve you in other venues at other times of the day. If anyone is "stiffing the crew", it is NCL. They must have a reason for failing to divulge how the gratuities and service charges are distributed. Think about it !!!

Edited February 17, 2016 by swedish weave

[bruadhin]

Some of those people who serve you in the specialty restaurants are the same ones who serve you in other venues at other times of the day. If anyone is "stiffing the crew", it is NCL. They must have a reason for failing to divulge how the gratuities and service charges are distributed. Think about it !!!

 

For the most part I agree with this statement. I can think of no reason for NCL to fail to disclose how it is distributed that would be to the benefit of passengers or crew. I do believe it is completely used for the crew, but probably in ways that are not typical or which passengers would not agree with. Including employees that should not be included: entertainment, kitchen staff, deck crew, etc.

 

Also, collecting and distributing tips costs NCL money. Beyond just the payroll aspect, remember most people are paying with a credit card and while I'm sure NCL gets a great merchant services rate, it is still money. Why are they going to such great lengths to prevent anyone from adjusting the DSC?

[sjbdtz]

They must have a reason for failing to divulge how the gratuities and service charges are distributed. Think about it !!!

 

They DO.

 

 

it's because it's none of your business how they compensate their staff.

 

 

 

Stephen

 

 

.

[bruadhin]

They DO.

 

 

it's because it's none of your business how they compensate their staff.

 

 

 

Stephen

 

 

.

 

It became our business when they asked us to do it for them.

 

In most states it is illegal to require service staff to share tips with non-service staff. While NCL wouldn't be subject to any such law, they would clearly be going against what many people feel is right if they are doing so.

 

Many lines clearly break down their daily gratuities so that guests know where their tips are going.

[Jerseygirl1416]

Feels like doubling up to me in the sense that you are not eating the food or using the services you have already paid for. Just my opinion.

 

This is the way I see it too.

[NLH Arizona]

It became our business when they asked us to do it for them.

 

In most states it is illegal to require service staff to share tips with non-service staff. While NCL wouldn't be subject to any such law, they would clearly be going against what many people feel is right if they are doing so.

 

Many lines clearly break down their daily gratuities so that guests know where their tips are going.

How much is going to non-service staff?

[Boschmann]

So when you choose an add on to the SDP, i.e. Cirque show, Ocean Blue or Supper Club, you pay the additional amount plus 18% on that additional amount. No one calls that double tipping. It is no different than between complementary dining (tipped in the DSC) and adding on the SDP which includes 18% for the add on value.

[swedish weave]

They DO.

 

 

it's because it's none of your business how they compensate their staff.

 

 

 

Stephen

 

 

.

 

When they are using my money, it is my business. How I see this is NONE OF YOUR BUSINESS.

 

I will also add that if anyone decides to eliminate the DSC from their bill, it is also none of your business.

Edited February 17, 2016 by swedish weave

[bruadhin]

How much is going to non-service staff?

 

We don't know as they don't tell us.

 

In an earlier post I said that is one possibility. I seem to recall it being mentioned at one point that part of the DSC does go to crew morale programs which would almost certainly benefit non-service staff as well as service staff. I am unable to find where I saw it.

 

I don't know that NCL is doing it nor am I saying they are, which is why I used would repeatedly. It is conditional on if they are. And again, NCL could do whatever they want with the DSC, to the best of my knowledge they would not be breaking any laws since they are not subject to US labor laws. Perhaps a law of their flag of registry, but I doubt it as those laws are heavily influenced by the cruise and shipping lines.

 

As always, transparency is your friend. When NCL refuses to divulge how the DSC is allocated, they leave themselves open to conjecture and speculation. Ultimately I doubt NCL cares enough to make a change. As long as berths are full and revenue grows, people must not be that upset about it.

 

I did find the following link and it mentions behind the scenes support staff. Does this include staff that would normally not participate in gratuities, I have no idea.

 

https://www.ncl.com/faq%2523service-charge