Proof of 18% gratuity on specialty restaurants

[NLH Arizona]

Again, I don't care about what NCL does with the money. I don't care which server gets it. I don't care how much the dude who cleans the crapper gets. My position has been clear: people need to stop looking into other people's wallets.

 

I care that auto-grats in the specialties paid together with the DSC represent double-dipping. That's what this is about.

 

The discussion of who gets what is a side topic and a distraction.

You might not care what NCL does with the money, but read the other posts, obviously some do.

 

So you know for sure that the specialty restaurant servers are still getting a percentage of the DSC? Because if they are not, it is not double dipping.

 

Well, then I would suggest that you post to all those that mentioned who gets what that they are distracting you.

Edited March 20, 2015 by NLH Arizona

[SissasMomE]

I always thought the extra cost of the specialty restaurants was supposed to be for superior service (which I sometimes found lacking). I enjoyed the food, but it wasn't any big deal. With added gratuity, that implies that the cover charge is for the superior food alone. In that case, the cost isn't worth it to me.

 

I agree with you. The last few times we have eaten in both Cagneys and Le Bistro, the service was sub par. In fact, we had outstanding service in the MDR, and requested that waitress and her assistant often.

Edited March 20, 2015 by SissasMomE

[sixesandeights]

So, bottom line - are the specialty restaurant servers in the DSC or no? If yes, and we eat in a specialty restaurant every night, is it appropriate to adjust the DSC? I never thought I would even be asking the question, but I always thought the DSC already went to the specialty staff.

 

Yes, the Specialty servers ARE in the DSC. It absolutely appropriate to reduce the DSC to reflect the additional gratuity charged. The auto gratuity will go into the DSC so reducing it will not change the amount you contribute to the pool. I am under the distinct impression that NCL made this change so they would have more control of the tips that were being left. Its harder for them to take money out of the pool if a chunk is in cash.

 

6&8

[Norwegian Cruise Line]

I'm starting another thread as the other one had no proof even though whenisthemidnightbuffet? posted about it from the Breakaway.

 

Here is proof:

 

[ATTACH]343710[/ATTACH]

 

[ATTACH]343711[/ATTACH]

 

Thanks go to Kyleclark and Pixiedustdawn who both sent photos from the Gem, one photos was from March 18th and another was from March 19.

 

So, it's true. NCL is charging 18% gratuity for the specialty restaurants now.

 

Harriet

 

As of March 20, 2015, Norwegian Cruise Line will include an 18% gratuity on all specialty and entertainment dining. This gratuity has been added as a convenience for our guests, and is in-line with current tipping practices at land-based restaurants.

[TrumpyNor]

My DH and I sail exclusively with NCL, and we plan on continuing to do so. We also have the majority of our dinners in specialty restaurants on board (without having the UDP), and we have always tipped between $5.00 and $20.00 after every specialty dinner (amount usually varies depending on the service received). When the autogratuity now will be as high as 18% (not only in percentage of the cover charge, but the waiter also receives an autogratuity on drinks), I will just stop giving any additional tip. End of story. I will probably also end up having a few more dinners in the complimentary restaurants on board, especially now that the Asian fusion restaurant is complimentary (at least it is listed as complimentary for our cruise on the Star in June, so I am guessing that it will be the same on all NCL ships).

Edited March 20, 2015 by TrumpyNor

[SissasMomE]

As of March 20, 2015, Norwegian Cruise Line will include an 18% gratuity on all specialty and entertainment dining. This gratuity has been added as a convenience for our guests, and is in-line with current tipping practices at land-based restaurants.

 

It is NOT in line with current tipping practices at land-based restaurants. People tip based on service received. Period. You have yet to answer the question regarding your double-dipping. Have the waitstaff in the specialty restaurants been removed from the DSC pool? Are these the ONLY restaurants they are now working in? If not, then you are double dipping.

 

I call BS. Bad move on your part.

[NLH Arizona]

I agree with you that we have no idea how staff is compensated beyond NCL's statement about the purpose of the DSC being to cover staff incentive and welfare programs. And I don't think we will ever know and not sure we need to. I always assumed it went to merit based wage increases or periodic bonuses based on performance and customer feedback.

 

But, NCL could not have handled these recent changes any worse if they had tried. If NCL doesn't give me any explaination otherwise, then I have no choice but to assume double dipping and a further attemp, along with increased drink rates, drink gratuities, increased DSC and Suite DSC (with the poorly worded inclusion of Butler and Concierge as justification) to increase their bottom line and make up for losses involving the recent promos. Don't they have any PR people advising them and coordinating how the information is desiminated with some explaination to the public in advance or at the time of the change? Do they really think that we are just going to eat all these increases with no explanation or understanding of who is included in what pool?

I totally agree, it could have been handled differently. If it were my company, I would have put out a statement like this: We have adjusted our DSC policy as of March 15th, and the servers in the specialty restaurants are no longer included in the DSC pool and because of this, we have added an 18 percent gratuity to our specialty dinning costs.

 

I don't think a company owes anyone an explanation on why they raised drink rates, drink gratuities (the other cruise line I cruise with also did this), an increase in the DSC or Suite DSC (the other cruise line charges more for suites and two other categories), it is their business and they can do what they please, they don't need their customers approval or permission. I do think (since I cruise in suites) that it is confusing about the Butler and Concierge being included or not and that needs to be clarified and if it is not clarified before my next cruise I will make a call and then confirm onboard.

 

But you know what happens when you assume - YOU MAKE AN XXX OUT OF.....

[triptolemus]

It seems clear NCL is seriously trying to discourage cash tips. That's the only logic I see in all this.

 

Maybe the long rumored "must pool cash tips" policies just aren't working.

[sixesandeights]

As of March 20, 2015, Norwegian Cruise Line will include an 18% gratuity on all specialty and entertainment dining. This gratuity has been added as a convenience for our guests, and is in-line with current tipping practices at land-based restaurants.

 

More canned BS....you are in public relations.....throwing manure in a fire does not put it out. How about you provide some ACTUAL information on why this charge should be considered acceptable considering we are all fully aware that servers are included in the DSC. Do these additional gratuities go directly to the person serving us? This are simple basic questions. Adding fees without explanation is stupidity, and you are alienating your base....not a smart move.

 

6&8

[SissasMomE]

It seems clear NCL is seriously trying to discourage cash tips. That's the only logic I see in all this.

 

Maybe the long rumored "must pool cash tips" policies just aren't working.

 

I posted this on the other thread - I was always told that they can keep the cash tips they are given, as long as the DSC reamins in place. It is concerning that this may not be true.

[sixesandeights]

I posted this on the other thread - I was always told that they can keep the cash tips they are given, as long as the DSC reamins in place. It is concerning that this may not be true.

 

I posted on that thread as well, but will repeat here in case others miss it. I was always told that cash tips must be pooled. There are also many other references on these board to other being told the same thing. Even the bar tenders have to pool the tips. They are in a separate pool, but cash given to a bar tender is not kept by that bar tender. Knowing that this is true makes me even more confident that cash tips to others must be pooled as well.

 

6&8

[LrgPizza]

Most restaurants and bars on land these days pool cash tips.

[triptolemus]

Most restaurants and bars on land these days pool cash tips.

 

Some, not most. As you are aware, such a system depends on the integrity of those participating.

 

What does one actually do when no one is watching?

[NMLady]

Forthcoming? Hardly. They've BEEN charging a "convenience fee" in the casino for a couple of years now....3%.

 

 

Now they're just getting ridiculous with these charges.

 

That 3% is actually a bank fee for "cash advance". If you were to ask your bank for cash from your credit card you would be charged a "cash advance" fee.

[SnootieTootie]

I'm about afraid to ask this. You all are very intimidating. On my phone and have no time or patience to read all of the posts in both threads.

 

We have confirmation that the 18% is true. Do we gave difintive word that if you purchase, or choose as a perk the UDP you will NOT be charged the 18%?

 

How about our Latitudes Lebistro meals? Up until last week when a Latitudes voucher was presented we didn't receive a "bill" to sign. But we did receive a bill for other restaurants when using the UDP. Even though the bill totalled 0.

Edited March 20, 2015 by SnootieTootie

[jaja]

I don't know if NCL has to give anyone the facts about how their employees are paid to anyone. Does a department store tell you how their staff is paid or any other company. A company has the right to change their policies anyway they want and we as consumers have the right to not patronize a company that we disagree with as far as how they pay their staff, what they charge us for a product, etc. But I certainly would not accuse a company of doing things, that some have accused NCL of doing on this thread, without knowing that that is what they are doing. You all can surmise that they are not paying the servers the percentage and taking it all for themselves, but no one knows if they are doing it or not.

 

If it were to become fact that NCL is keeping this 18 percent for themselves, I would be really ticked off and would have to decide if I would still cruise with them, because that would be so unfair to their servers, because passengers like me would stop tipping extra thinking that they were getting the automatic tip. But the fact is, no one on here knows if this is true, so until I have documented facts, I will continue to cruise with NCL and go to the specialty restaurants and not jump on the bandwagon and vilify them for something I don't know is true.

 

You misunderstood my post..I was looking for DETAILS on the change For example.. .the FACTS I personally want are:

 

For my June cruise..no UDP..BUT Platinum and Stockholders dinners are due to me...do I still pay the 18%? I have prepaid my DSC (weeks ago..under old "rules"

For my 2016 cruise..w/UDP AND prepaid DSC under old Rules..do I still pay 18% in specialties...?????

 

Now all we have is a blanket statement (more than we had days ago)..that tells us actually not much.

[Froggitt]

As of March 20, 2015, Norwegian Cruise Line will include an 18% gratuity on all specialty and entertainment dining. This gratuity has been added as a convenience for our guests, and is in-line with current tipping practices at land-based restaurants.

If you want to compare against land-based restaurants, you are adding the tip to the bill (via the DSC), and then setting the credit card machine to add another 18% on top (via the new gratuity tax), without allowing customer to press the NO button.

 

Simple question.......yes or no will do............if you are removing the speciality restaurant waiters from the DSC pool, are you reducing the DSC charge by an equivalent amount, say to $10 pp pd?

 

Or is this how the new management intend to nickel and dime another $50 per person?

[TrumpyNor]

I'm about afraid to as this. You all are very intimidating. On my phone and have no time or patience to read all of the posts in both threads.

 

We have confirmation that the 18% is true. Do we gave difintive word that if you purchase, or choose as a perk the UDP you will NOT be charged the 18%?

 

How about our Latitudes Lebistro meals? Up until last week when a Latitudes voucher was presented we didn't receive a "bill" to sign. But we did receive a bill for other restaurants when using the UDP. Even though the bill totalled 0.

 

If you receive a bill of 0,00 (zero), then 18% of zero is also zero....

If you purchase the UDP (and pay for it), then others have reported that there is a 18% added to the amount you pay online. You don't pay it twice. And if you have already purchased the UDP earlier, before they added the 18%, then you will not have to pay the 18% on board. At least that is the way I have understood it - by reading all the posts in this thread.

Edited March 20, 2015 by TrumpyNor

[punkincc]

It is NOT in line with current tipping practices at land-based restaurants. People tip based on service received. Period. You have yet to answer the question regarding your double-dipping. Have the waitstaff in the specialty restaurants been removed from the DSC pool? Are these the ONLY restaurants they are now working in? If not, then you are double dipping.

 

I call BS. Bad move on your part.

 

I agree, the only 18% ever added to my bill in a land based restaurant is sometimes for parties of 8 or more. Otherwise, it is at my discretion.

 

It NCLS wants me to pay an 18% gratuity at a specialty, then tell me that the specialty servers are no longer in the DSC pool. Other than the one report of an NCL rep who claimed this to be true there has been no verification of this. If this is true, it need to be officially put out there. Otherwise it is double dipping, and this issue is not going to go away with the lame statement NCL just made.

 

Or, why not just state up front that they are no longer in the DSC pool and ask that people tip accordingly and leave it to their own discretion. Not one had any problem doing this with Butlers in the past. It is going to be a pain in the butt to have to go down to guest services to adjust my 18% every time I receive less than stellar service.

Edited March 20, 2015 by punkincc

[russianmom]

As of March 20, 2015, Norwegian Cruise Line will include an 18% gratuity on all specialty and entertainment dining. This gratuity has been added as a convenience for our guests, and is in-line with current tipping practices at land-based restaurants.

 

NCL social media rep, you sound like a broken record with your canned response.:mad:

 

Please answer the questions being asked instead of cutting and pasting the same rhetoric on here and the other 2 social media sites... :mad:

[SnootieTootie]

If you receive a bill of 0,00 (zero), then 18% of zero is also zero....

 

Yeah well that was last week. This week may be a different story

[NLH Arizona]

You misunderstood my post..I was looking for DETAILS on the change For example.. .the FACTS I personally want are:

 

For my June cruise..no UDP..BUT Platinum and Stockholders dinners are due to me...do I still pay the 18%? I have prepaid my DSC (weeks ago..under old "rules"

For my 2016 cruise..w/UDP AND prepaid DSC under old Rules..do I still pay 18% in specialties...?????

 

Now all we have is a blanket statement (more than we had days ago)..that tells us actually not much.

 

Have you called NCL and asked your questions?

[TrumpyNor]

Yeah well that was last week. This week may be a different story

 

I have edited my first reply to you, since I have actually read all the posts in this thread.... :)

Edited March 20, 2015 by TrumpyNor

[NMLady]

Same with me, I won't penalize the non-specialty restaurant staff by removing or deducting the DSC and wouldn't ever think of doing it under any circumstances. In that I usually tip close (Cagney's was the only one that was not 18 percent at 16 percent) or more than the 18 percent at the specialty restaurants, it just makes it easier for me because I don't have to bring cash down to dinner.

 

Us too. Even hough I don't like the way NCL is slipping this in I will not penalise cabin stewards and MDR waiters or others by removing DSC.

 

The 18% is less tan what we usually tip in cash.

[sixesandeights]

Yeah well that was last week. This week may be a different story

 

Math is math....doesn't change. Read the posts before posting in the future...

 

6&8

Edited March 20, 2015 by sixesandeights