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ADR's, Dining, Food and Restaurants Anything and Everything to do with Eating. |
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12 May 22, 03:34 PM |
#21
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slightly serious Dibber
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12 May 22, 03:46 PM |
#22
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Thread Starter
Imagineer
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That was my usual experience at Blaze however the last time I went the service was appalling. The guy sorting out our pizza looked like he would rather be anywhere else and barely acknowledged us. It hasn't put me off Blaze, but I certainly won't return to the Disney Springs location again.
Edited at 03:48 PM. |
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12 May 22, 03:55 PM |
#23
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VIP Dibber
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So do most coffee shops and cafes in the UK and have done for decades. No pressure to use them though, that’s the difference.
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DLP: many offsite and onsite trips
WDW: Port Orleans Riverside Dec 10; SSR Nov 14, POFQ Nov 2022 DCL cruises: 2 so farOther parks: Tokyo |
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12 May 22, 04:03 PM |
#24
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Apprentice Imagineer
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We also did see this at a few locations (Gideons, Blaze, Crumble cookies, Panda express, Krispy kreme) most of the time it was on the tablet where you pay with your credit card. The no tip button was hard to find
And at some places it was a bit weird (like Gideons) where the interaction with the staff was only 10 seconds or so. |
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12 May 22, 04:07 PM |
#25
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slightly serious Dibber
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12 May 22, 09:10 PM |
#26
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Looking for Mickey
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This, I've never understood this. What's the difference between pouring a beer from a bottle and handing it to you, or scooping a burger and fries onto a plate and handing it to you. I do it, as it's expected, and is the norm, but just don't get it.
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Holidaying at Walt Disney World & Anna Maria Island since January 2000 |
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13 May 22, 10:23 AM |
#27
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Imagineer
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To be honest, a lot of the tipping culture doesn't make sense (that's applies everywhere, not just at Disney or in Florida).
Take someone in a shoe shop, for example. They may go into the back and look for shoes in your size for you, they may measure your foot size, they may offer advice or suggestions, they may find different shoes of a similar style for you, they may package the shoes up for you. They offer a service. But most of us would never consider tipping them. Whereas the person who takes our food order, brings plates full of food cooked by someone else to the table, and then takes away the empty plates gets tipped an additional 20% of the total cost of the meal. It seems somewhat random who we choose to tip and who we don't. And the amount we tip is pretty random too. For some we tip a set amount ($2 to a barman, $1 per bag for the porter) whereas for others we tip a percentage (18% for the server, 10% for a taxi driver). In many cases, it doesn't really make sense. It's best not to think about it too much and just roll with it. It makes life easier. Just factor it in and go with it.
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