What if cruise ship tipping was like a restaurant; based on cost?

[LMaxwell]

Including you, evidently;).

 

Add captain, lawyer, meterologist, logistician, historian, chef, and you are getting close :')

[Ocean Boy]

Cabin prices are based on the itinerary and availability.

 

Depending on what cruise you book, and when you book, your gratuities could be wildly different.

Exactly. You and the person staying in the cabin next to you, in the same cabin category, could be paying very different amounts in gratuity just based on when you booked and fare fluctuations.

[Moonarino]

How would the ability to adjust AG have helped you since you were charged after you left the ship?

 

That late charge was parenthetical, secondary to the rest of my comment.

[RocketMan275]

Depending on what cruise you book, and when you book, your gratuities could be wildly different.

 

That's an excellent point. Adjacent cabins, same class, would pay very different amounts for gratuities. Can you imagine the threads that would start? Or, the discussions at guest services?

 

Very possible it would even result in more guests cancelling the auto-gratuities.

[lovescats5]

So, if all tips were percentage based, where is the incentive for the cabin stewards or wait staff to do a good job? How is it fair to the cabin stewards taking care of the inside rooms compared to those taking care of the suites, they would make more just because of the increased cost of the suite.

[LMaxwell]

So, if all tips were percentage based, where is the incentive for the cabin stewards or wait staff to do a good job? How is it fair to the cabin stewards taking care of the inside rooms compared to those taking care of the suites, they would make more just because of the increased cost of the suite.

Same applies to restaurants just swap out 3 or 4words I’m your question. On a ship though I’d imagine it would take certain time and positive reviews to advance tiers so in theory those paying the most would get the benefit of best service

[ReneeFLL]

.........But, if they are listening. Escort your head of IT out of the building tonight. No questions asked

 

(y)(y)(y)(y)

Unfortunately, I think they only pay attention to CC to see if there is a way to make more money. Fixing the IT problems would only cost them more, therefore they aren't interested. (n)(n)

 

 

To the OP's question, I think there are just way to many variables. Some cabins are bigger, some pay more than others, etc. We have stayed in suites and balconies and often we would only have the steward come in once a day and sometimes not at all. In this case the size of the cabin shouldn't be considered because then the number of times the steward came in to clean should also be considered. It would be a confusing mess to try to adjust the tips for every different thing. I am also one who would like to see it part of the cruise fare.

Edited June 18, 2018 by ReneeFLL

[Ergates The Ant]

What an interesting thread!

As a UK based cruiser, I have always struggled with the apparent lack of fairness in the wage-docking system practised in North America.

I had realised that servers in a lower cost restaurants would get less in 'tips' than in those where the cost of the meal, and therefore the percentage left to make up the staff wages, would be less.

 

I hadn't even thought of the unfairness where a customer stays for longer while ordering less. Surely by paying the staff for the hours they are in work, regardless of how many customers pass through, or how much they individually spend, as is done in most of the civilised world, makes more sense?

 

I am very reassured by the numbers of posters who state they would like staff wages included in the cruise fare.

 

The responsibility for the standards of service should remain firmly on the shoulders of the cruise line, not the individual staff, or the cruisers. If the cruise line employ substandard staff, fail to train them, or fail to employ a sufficient number, then the cruise line should be challenged and make recompense direct to the cruiser.

 

Cruisers can then feel free to give an additional tip to anyone they want, in the way that we do in the so called non-tipping cultures, where a tip really is a tip, and our staff are already paid fairly.

[TEXASMUNK]

Typical mid level restaurant: Bill $215.00 add 20% tip..waitress makes over $40.00 for exactly one hour's work. But, they constant whining about "fair pay" from non-tipping nations...Sorry that waitress smiled and was quite happy to be making the $40 plus her "unfair" base pay.

The system is not about to change. I am probably very wrong but I sincerely believe all the efforts to alter a system that has works for many years comes from those that either STIFF the STAFF or squeeze the tips. It works, it continues to work and it "ain't" about to change.

[sparks1093]

Typical mid level restaurant: Bill $215.00 add 20% tip..waitress makes over $40.00 for exactly one hour's work. But, they constant whining about "fair pay" from non-tipping nations...Sorry that waitress smiled and was quite happy to be making the $40 plus her "unfair" base pay.

The system is not about to change. I am probably very wrong but I sincerely believe all the efforts to alter a system that has works for many years comes from those that either STIFF the STAFF or squeeze the tips. It works, it continues to work and it "ain't" about to change.

 

As for tipped staff at land based establishments the only complaint I've ever heard is the lack of full time hours (well, in addition to a customer not leaving a tip).

[RocketMan275]

What an interesting thread!

As a UK based cruiser, I have always struggled with the apparent lack of fairness in the wage-docking system practised in North America.

I had realised that servers in a lower cost restaurants would get less in 'tips' than in those where the cost of the meal, and therefore the percentage left to make up the staff wages, would be less.

Have you ever considered the desires of the tipped staff?

 

Article from Wall Street Journal indicates most servers much prefer the tipping system.

 

https://www.wsj.com/articles/heres-a-tip-waiters-and-bartenders-like-how-theyre-paid-1529101927?mod=hp_opin_pos1

 

The only group that would prefer a wage based system are the unions because they can't get a percentage of tips but can get a percentage of wages.

 

In case it's behind the paywall, here are some excerpts:

 

"The activists pushing for a flat wage have a big problem: Most tipped employees aren’t interested in a no-tipping future. A 2016 survey of several hundred tipped workers by industry publication Upserve found that 97% preferred the current system to a salaried alternative."

 

"The District of Columbia is one of the most liberal places in the country. But its elected officials—all Democrats or left-of-center independents—have lined up against a ballot measure that would raise the base wage for workers who rely on tips by 200%. "

"While Democrats usually support increasing the minimum wage, these politicians are hearing from Washington’s waiters and bartenders, who’ve said the “raise” offered by Initiative 77 would actually reduce their earnings."

"That logic convinced the D.C. Council to preserve the tipped wage, but it wasn’t acceptable to labor groups that would prefer to see cash tips eliminated altogether in favor of flat minimum wages. The New York-based nonprofit Restaurant Opportunities Centers United and its 501©4 arm, ROC Action, funded the signature drive to put Initiative 77 on next week’s ballot. The group views the elimination of the tipped wage in Washington and elsewhere as a first step “in getting to no tips.” As Diana Ramirez, director of ROC-DC, explained, “You can’t do payroll deductions”—that is, unions can’t dip into cash pay to collect dues."

[Eslader]

I'm saying make it even like on land; whatever someones bill is, tip on that.

 

I think he's saying the way it works on land is dumb, so why would we want to inflict the dumb policy onto cruise ships?

 

And the land tipping method *is* dumb. If I go to a restaurant and order a plate of french fries and then send the waiter back for mustard, and then he has to come by and fill my water 35 times, he's doing a lot more work for me than he's doing for the guy who orders lobster and a single $40 glass of wine, but I only have to tip him a buck or two max. That's dumb.

[steveru621]

Typical mid level restaurant: Bill $215.00 add 20% tip..waitress makes over $40.00 for exactly one hour's work. But, they constant whining about "fair pay" from non-tipping nations...Sorry that waitress smiled and was quite happy to be making the $40 plus her "unfair" base pay.

The system is not about to change. I am probably very wrong but I sincerely believe all the efforts to alter a system that has works for many years comes from those that either STIFF the STAFF or squeeze the tips. It works, it continues to work and it "ain't" about to change.

 

Which is why the 'standard' gratuity has increased to 20% of your total bill from 15% before taxes.

 

Constant whining about being a victim.

[teecee60]

Interesting at how different angles a tipping thread can start - though virtually all end up doing the same thing

 

 

ALMOST...but not QUITE... as entertaining as all of those old "dress code" threads! :p

[John&LaLa]

Typical mid level restaurant: Bill $215.00 add 20% tip..waitress makes over $40.00 for exactly one hour's work. But, they constant whining about "fair pay" from non-tipping nations...Sorry that waitress smiled and was quite happy to be making the $40 plus her "unfair" base pay.

The system is not about to change. I am probably very wrong but I sincerely believe all the efforts to alter a system that has works for many years comes from those that either STIFF the STAFF or squeeze the tips. It works, it continues to work and it "ain't" about to change.

$215 is not my idea of mid range. [emoji33]

 

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[grapau27]

$215 is not my idea of mid range. [emoji33]

 

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Is that for 2 or more people.

$70 for 2 at Longhorns is what I would call mid range.

[steveru621]

Lets charge gratuities like taxes.

 

Inside 5%

OV 10%

Balcony 15%

JS 20%

GS 25%

OS 30%

RS 35%

 

Alter all we can afford it.

[John&LaLa]

Is that for 2 or more people.

$70 for 2 at Longhorns is what I would call mid range.

We do Longhorns for about $35. For both of us, and bring a little home for the pup. [emoji16]

 

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[time4u2go]

Which is why the 'standard' gratuity has increased to 20% of your total bill from 15% before taxes.

 

Constant whining about being a victim.

It has? According to whom?

[Eslader]

It has? According to whom?

 

This has been the case for some years now. And at the risk of continuing the devolution of this thread into a tipping war, I think it should probably be pointed out that while yes, perhaps a waiter at a fine dining restaurant is pocketing $100 for an hour of work, the waiter at Denny's is sometimes lucky to find two quarters floating in the bottom of someone's coffee cup. Most waitstaff that I've encountered make enough to get by, and usually a good deal more than the people actually making the food, but they're not exactly buying themselves Ferraris.

[time4u2go]

This has been the case for some years now. And at the risk of continuing the devolution of this thread into a tipping war, I think it should probably be pointed out that while yes, perhaps a waiter at a fine dining restaurant is pocketing $100 for an hour of work, the waiter at Denny's is sometimes lucky to find two quarters floating in the bottom of someone's coffee cup. Most waitstaff that I've encountered make enough to get by, and usually a good deal more than the people actually making the food, but they're not exactly buying themselves Ferraris.

I'm still trying to figure out where and when and from whom this directive came out (and why).

[RocketMan275]

This has been the case for some years now. And at the risk of continuing the devolution of this thread into a tipping war, I think it should probably be pointed out that while yes, perhaps a waiter at a fine dining restaurant is pocketing $100 for an hour of work, the waiter at Denny's is sometimes lucky to find two quarters floating in the bottom of someone's coffee cup. Most waitstaff that I've encountered make enough to get by, and usually a good deal more than the people actually making the food, but they're not exactly buying themselves Ferraris.

FWIW, I spend some talking with a bartender on FOX in 2013. He was on his third contract and intended to do two more. Said he would quit after the fifth tour since he would have made and saved enough to build his new house in Croatia. A new house with five years work isn't bad.

[steveru621]

It has? According to whom?

 

Every waitstaff and bartender I've talked to in the last 5 years. Why? In part, because people won't use their calculators on their phones. Double the dollars is just easier, now it's expected everywhere. And they expect you to round up to the nearest dollar so they don't have to deal with change.

 

Why do you think there are suggested amounts on receipts?. People can't do the math.

 

I'm not trying to start an argument, but that is what they expect.

[steveru621]

I'm still trying to figure out where and when and from whom this directive came out (and why).

 

Who decided 15% was the amount???

 

Who decided at RCI 18% was the amount?? Why did automatic gratuities go up??

[time4u2go]

Who decided 15% was the amount???

 

Who decided at RCI 18% was the amount?? Why did automatic gratuities go up??

Exactly! I was wondering the same thing about 20%. And if the "accepted" amount is 20%, then why is it 18% at RCI?