Hi All! I have a few questions about Le Cellier in the Canadian Pavilion and was wondering if anyone who has worked there before or whatevs could help me out! Does anyone know how many tables each server gets in a section? Or what the management's like? Do servers pool tips at the end of the night or do you keep your own and tip out? How much money (approx) would you make serving there? What are the shifts like? How long are they? lol i'm a bucket of questions! I'm just oh so curious! So if anyone has any info I would love to hear it Thanks!!!
right, as a brit i'm not exactly a fountain of canadian knowledge, but i have a few friends in le cellier so i'll try and answer tables - i believe it's 4 table sections management - we share quite a lot of the management with them, there's some lovely ones and a few alright ones tips - you keep your own i would imagine, if it's anything like the uk. i've heard that they can expect like $300 from a day there but obv it depends the rest i have no idea. hope it helps!
Hey Shayna, I just stumbled upon this topic and thought I'd try and answer a few of your questions (though I left early January 2009, and things change quite a lot in a year at Disney) 1) Server wise, we base our sections more around guest count then table count...and generally the biggest section (though they are changed seasonally...take candlelight for example) is about 16 guests...keeping in mind the standards of Disney service far outweigh the standards set out by most non-disney restaurants...so 16 seems like a lot more sometimes. 2) The managers are AWESOME!!!! seriously, they are fantastic! 3) Generally we tip-out 4) the amount of money is an iffy question and you are going to get a completely different answer from almost every server that has ever served at Le Cellier...it all depends on the type of night, how many people that you are tipping out, what season it is...whether its lunch, dinner or a mid...so I am going to leave this up to mystery...neither to toot my own horn, nor to look like a loser...but if you get into service, it a TOUGH job....but you will be comfortable financially! 5) Shifts all depend...there's a couple...Opening AM shift works to open the restaurant and serve lunch, AM shifts do not open the restaurant but serve lunch. PM shifts serve dinner and close the restaurant...and MIDs serve both lunch and dinner and close the restaurant (and generally do not open the restaurant)...so overall shifts can range from 6-13 hours I hope that answers any questions you may have!
thanks so much guys thats great info! I figured sections would be smaller because they'd want you to spend more time really giving great service to those guests you did have, and creating a magical experience for them. Lisa if you don't mind me asking, how long on your CRP program did it take you to become a server? Just ballpark... cause I know it varies depending on the person!
Hey Shayna It does depend on the person, how well they do while on podium, time of year etc etc...but there is a three month period that you have available to you to study your menu and wines before you spiel to management and chefs. I became a food runner after 3.5 months and a server after 4 months
Oh gosh thanks for all your help Lisa! It sure does sound much more intense than Boston Pizza (which is where i'm a server now! lol!) This whole spieling thing, is it like a knowledge test you have to pass type deal?
in the uk they really want you to spiel two apps and two mains to each guest...that's the ideal, but that doesn't always happen. so a spiel is like selling dishes to your tables...hope that makes sense.
It does sound pretty intense doesn't it! I mean its not terrible...it is really hard work! but if you intend to do a good job, and you love what you are doing it is not as bad as it seems When you arrive I think you get about 6-7 days of training for all of the non-tipped positions (i.e. pocorn, greeting, seating stocking etc--but don't quote me on that) and then you will get trained respectively for food running and serving if you do well on non-tipped and pass your speils! I am sure you will do great though
Thanks I figured as much it'd be pretty hard work serving there. Expectations must be really high from a service and well... everything standpoint! lol! I'm cool with the hard work part though I think the whole thing just feels quite overwhelming and intimidating from where I am right now!
