does anyone know roughly what the hourly wage is when u factor in the gratuities at the resteraunt in the canadian pavilion? And ive been serving for the last 2 years, i wont be hosting will i? or do the roles change? thanks, and only...182 days! cant waittttt
I'm starting at le cellier as well. I start in 98 days! From what I know everyone starts outside first as a seater or greeter. The roles do change as you become more needed or are moved up. I'm hoping that I am not outside for long but the difference is I have never served. Also from what I've read they average a ~200 in tips a night I don't know how realistic that is. But once you become a server you get paid a tipped minimum wage and that is $3.34 an hour +tips. So if that is actually correct with the tips it could all vary. so 3.34 X 8 = 26.72 + 200.00 = 227.72 But if that was the case that you made that much in tips you'd make over a 1000 dollars a week. Which is very unlikely. So I guess it really just is how well you do every night. http://www.wdwip.com/smf/index.php?topic=207.0 (read this thread)
200 a night in tips isn't unrealistic at all, my first serving gig was at blue mountain (same ownership as whistler) which is a huge ski hill. The menu prices were similiar to le cellier and I was disappointed to go home with anything less than $150 a night. busy nights/weekends I usually could rope in 400 a night... so 200 a night isn't unrealistic at all! Unless Disney guests are HORRIFIC tippers... but that would be my guess. I'm just bummed I didn't get a F&B position... Go merch! lol
I also calculated it as if you work 7 DAYS a week... so never mind... You'd make ~1100 week. Man, I'm PUMPED that I'm in a food and beverage position. I'm just worried because in my interview I said that I liked the idea of a greeter. That shouldn't impact my chance of moving up quick right?
Hey Guys, I've worked as a server at Le Cellier before and I made over $250 (cash and gratuity) a night pretty much every night. However, I have heard that it has changed quite a bit over the past couple of years. Nevertheless, the way that it works is that you get some tips in cash and some tips in gratuity. The gratuity on most of the dining plans is now 18% (it used to be 15%) and that goes directly on your paycheck whereas the cash tips are take home at the end of the day. Mind you, you have to tip out the food runners and bartender at the end of each shift (10-15% of your total sales for the foodrunners and 10-15% of your alcohol sales for the bartender). Lunch shifts are a little different. You usually make around $100 (cash and grat) a shift. However, it really all depends on how long you want to work, if you want to get cut early and go home then you make less (if they still cut people). If you work a mid or a double (both lunch and dinner) you can make about $400 depending on how long of a break you take in between lunch and dinner, they give you an hour but if you only take 30 mins and return for the first rotation of dinner you can make a bit more. That's how it was when I was there, hope this helps.
You're right Kyla, my bad. I just did a little research and grat is no longer included on the dining plan (which could be good or bad). it was 15% when I worked there, and then it changed to 18% in Jan of 2006 and then they took it off apparently. I wonder how much that changes things...usually the people that are buying the dining plans are pretty frugal (understandably so, Disney is very expensive) and the 15% grat. pretty much guarenteed that you got an acceptable tip, however, because it went onto your paycheck it was heavily taxed. *hmmmm* something to think about I guess.
I found when I was on the dining plan that I tipped more because of the fact it was included. I found myself tipping ~25% including the manditory amount. Because you have already paid upfront for your meals that you don't really notice how much you are spending.
You are the minority, my dear. VERY FEW people EVER tipped over grat. no matter how good the service was.
