adjusting tips

[swedish weave]

Because... The DSC is still realized. It is an internal Journal entry as a line item to debit DSC and credit Marketing fund. Marketing fund is from a portion of your fare.

 

But if NCL picks up the so called shortfall it has to come from somewhere. But not the Marketing Fund. Rather the "Miscellaneous Fund" that also comes out of ticket prices. If this proves to be too unbalanced they will instead raise the DSC.

 

NOTHING IS REALLY FREE OUT OF THIN AIR. It is all in how it is accounted for.

 

Accounting "tricks" are not the subject of this thread.

 

Those who remove the DSC and tip cash are being criticized by some who didn't pay a nickel of DSC because they got it as a booking bonus.

 

How do some justify calling others cheap when they may have paid the same or more for their cruise.

 

Where can I find the accounting statistics you are talking about ???

Edited November 25, 2015 by swedish weave

[DMH15]

Many who are posting here didn't pay the DSC either. If they booked certain cabin categories while the promotions were in place, the DSC was given or offered as a booking bonus. That negates any criticism they try to place on others in my mind. Talk about double standards, there are many examples on this thread.

 

Rationalize it any way you want, but criticizing others is totally wrong.

 

Read post 70.

 

Receiving paid gratuities as a perk and removing them are not the same thing.

 

Let me explain: It is like the coupon I have for a free sandwich at Cick fil a. I use it at the one on I-75. That franchisee gets reimbursed for the value from the Corporate Marketing fund. He did not lose the income from my sale. He may not get actual cash but a credit against one of his Payables to Corporate which is overhead costs. Same concept.

Edited November 25, 2015 by DMH15

[DMH15]

Accounting "tricks" are not the subject of this thread.

 

Those who remove the DSC and tip cash are being criticized by some who didn't pay a nickel of DSC because they got it as a booking bonus.

 

How do some justify calling others cheap when they may have paid the same or more for their cruise.

 

Where can I find the accounting statistics you are talking about ???

 

Google it.

 

Accounting 101. No tricks.

Edited November 25, 2015 by DMH15

[SuiteCruiser]

I'm trying to figure out how you come up with $27.00 a day in DSC.....be it a 3 year old or a 33 year old.

 

What am I missing?

 

Harriet

 

Someone suggested the DSC for a 3 year old should be twice the normal rate.

[cruzsnooze]

Most kids probably actually create more work for a room steward. I know my rooms/cabins are always neater when traveling with out the kids. Just one example the younger ones drop their cheerios and junk and create a whole lot more vacuuming.

 

You could save yourself a whole lot of worry by just leaving the DSC as is, and enjoy your vacation.

 

No waiting on line at guest services, not need to have to carry cash while roaming the ship, in your bathing suit, work out clothes etc or worry about having enough singles to last you or that you may miss a bus boy or attendant at the buffet.

 

Not accusing you personally, but it is quite comical all these people that come up with all these different excuses and reasons to try and change something, that requires a whole lot more effort unless the true reason is that are just being cheap.

I find it much easier to tip in cash. I have my singles ready before I sail and can always get more at guest services or the casino. The new way of getting the auto tips removed is easier and doesn't require waiting in line, just get a form and send it in at your convenience. I never use the buffet, I always book a suite so eat at Cagneys and just leave the tip on the table. I am able to tip the people who serve me directly and not the extra NCL keeps.

[LoveyHowell]

I guess you don't bother to read the FAQ for NCL - Everyone that is 3 years and up gets charge for the service charges. Don't like that's their policy - than you and others that don't want to pay for children, should reconsider sailing on NCL. Not my issue that you don't like the policy nor do I care that you're not liking their new refund policy either.

 

Personally, I like their new refund policy, it means one better have a very good excuse and it has to be documented onboard for you to even get it back in less than 2 weeks. Using the excuse is not wanting to pay for a three year old - Yeah you can wait 2 weeks, heck maybe a month or 2. Going to have the credit card refund it back to you before the NCL does - I want one of you cheapies to prove my hypotheses of NCL sending it to a collection agency is true. :D

 

You have not sailed since the policy change.

 

You are throwing darts in the dark.

 

You don't have to document anything. I got my refund in 18 days and didn't document anything onboard, and all you need to know about what I related to NCL is it met their requirements. You are just making up garbage.

 

Sorry to burst your bubble by dropping some facts on ya!

[illiniwahoo]

Rather than starting another thread with a tipping question that will turn inflammatory, so I figure I'll just add my question here. ;)

 

Let me start by saying that I have cruised seven times (only once on Norwegian). I have always paid the requested/required service charge, and then tipped extra cash to those who provided excellent service.

 

I don't understand why NCL also charges gratuity on the Specialty dining package (SPD) on top of the DSC. On another cruise line where you have an assigned waiter and table, I could understand since it wouldn't be fair to your assigned waiter who will end up with an empty seat (and less tips) if you ate at a specialty restaurant and that waiter got your daily tips instead.

But NCL has an entirely different system. You don't have an assigned waiter, and are encouraged to try all sorts of different places. So why does NCL require extra tips for the SPD? I was going to eat somewhere that evening and NCL has no idea where, so I don't have a seat and waiter "reserved" somewhere waiting for me who will lose out if I and my tips go to a different restaurant. I understand the the food is of better quality in the specialty restaurants, hence the extra charge to cover the increased food and prep costs. But looking at the menus, I would have eaten the same number of courses and required the same amount of service in the free main dining room.

I'm not trying to be inflammatory, but really seeking to understand what I am missing with this policy. :confused:

Edited November 25, 2015 by illiniwahoo

[pieshops]

Rather than starting another thread with a tipping question that will turn inflammatory, so I figure I'll just add my question here. ;)

 

Let me start by saying that I have cruised seven times (only once on Norwegian). I have always paid the requested/required service charge, and then tipped extra cash to those who provided excellent service.

 

I don't understand why NCL also charges gratuity on the Specialty dining package (SPD) on top of the DSC. On another cruise line where you have an assigned waiter and table, I could understand since it wouldn't be fair to your assigned waiter who will end up with an empty seat (and less tips) if you ate at a specialty restaurant and that waiter got your daily tips instead.

But NCL has an entirely different system. You don't have an assigned waiter, and are encouraged to try all sorts of different places. So why does NCL require extra tips for the SPD? I was going to eat somewhere that evening and NCL has no idea where, so I don't have a seat and waiter "reserved" somewhere waiting for me who will lose out if I and my tips go to a different restaurant. I understand the the food is of better quality in the specialty restaurants, hence the extra charge to cover the increased food and prep costs. But looking at the menus, I would have eaten the same number of courses and required the same amount of service in the free main dining room.

I'm not trying to be inflammatory, but really seeking to understand what I am missing with this policy. :confused:

 

because the specialty dining servers are not included in the DSC

[canadianeh934]

Rather than starting another thread with a tipping question that will turn inflammatory, so I figure I'll just add my question here. ;)

 

Let me start by saying that I have cruised seven times (only once on Norwegian). I have always paid the requested/required service charge, and then tipped extra cash to those who provided excellent service.

 

I don't understand why NCL also charges gratuity on the Specialty dining package (SPD) on top of the DSC. On another cruise line where you have an assigned waiter and table, I could understand since it wouldn't be fair to your assigned waiter who will end up with an empty seat (and less tips) if you ate at a specialty restaurant and that waiter got your daily tips instead.

But NCL has an entirely different system. You don't have an assigned waiter, and are encouraged to try all sorts of different places. So why does NCL require extra tips for the SPD? I was going to eat somewhere that evening and NCL has no idea where, so I don't have a seat and waiter "reserved" somewhere waiting for me who will lose out if I and my tips go to a different restaurant. I understand the the food is of better quality in the specialty restaurants, hence the extra charge to cover the increased food and prep costs. But looking at the menus, I would have eaten the same number of courses and required the same amount of service in the free main dining room.

I'm not trying to be inflammatory, but really seeking to understand what I am missing with this policy. :confused:

 

It is a money grab, same as the room service fee that they added!

[sjbdtz]

If enough people remove the DSC, it could benefit the crew by making NCL either increase the crew's pay, or at least be more open about how the fund is handled.

 

For anyone to blame the DSC removal strictly on service issues is foolish to say the least. Some are aware of the ambiguity in NCL's description of how this fund is distributed, and have countered this by removing it and tipping in cash. NCL has now attempted to discourage removal by not allowing the DSC to be removed onboard, and it now appears they are delaying the refunds.

 

Ask yourself what their purpose is ????

 

You ask YOURSELF. I have better things to do than wonder how they distribute my fare. (room charge + port + taxes + service charge = Fare)

 

If people aren't being adequately compensated, they'll leave.

 

I don't question Mercedes as to who gets what percentage of the cost of my car, and I don't question the Toronto Transit Commission to ask what percentage the bus driver gets, vs. the subway driver vs. the supervisor. I pay my fare, and the rest is between those fine people.

 

 

 

Read post 70.

 

Receiving paid gratuities as a perk and removing them are not the same thing.

 

Let me explain: It is like the coupon I have for a free sandwich at Cick fil a. I use it at the one on I-75. That franchisee gets reimbursed for the value from the Corporate Marketing fund. He did not lose the income from my sale. He may not get actual cash but a credit against one of his Payables to Corporate which is overhead costs. Same concept.

 

 

a) Chick fil a = bad.

 

b) This isn't quite true. Coupons are the responsibility of the Franchisee, as a portion of their local marketing budget. The company devises the plan, sets out the discount parameters, funds from central marketing the national advertising, distribution and artwork for the coupons. The franchisee pays for local distribution, and the redemption value.

 

But for the franchisee, their cost isn't the same as face value. In a typical restaurant, food cost is about 30% of the price. Facilities are 30% and Labor is 30% with 10% as the pre-tax profit.

 

 

 

Stephen

 

 

.

[pieshops]

It is a money grab, same as the room service fee that they added!

 

how is it a money grab, they removed the specialty dining servers from the DSC pool and instituted a 18% gratuity for the people that are not collecting from the DSC anymore.

[maywell]

It is a money grab, same as the room service fee that they added!

No, more like people who are dining in complimentary places only, should not be tipping / paying service charges for workers in specialty restaurants; especially if they are not going to dine there ever. Specialty restaurants are not part of fare on NCL and are extra cost anyway; while complimentary dining is part of the fare and the DSC only covers service for what's included in the fare.

 

Sent from my SM-N910T3 using Tapatalk

[canadianeh934]

how is it a money grab, they removed the specialty dining servers from the DSC pool and instituted a 18% gratuity for the people that are not collecting from the DSC anymore.

 

It is a money grab as now they are getting more money from cruisers.....the DSC was to cover staff. So now they state that they have removed the specialty Dinning services from the DSC and charge a mandatory gratuity of 18% for something that was previously included in the DSC.....which is not reduced if you eat in specialty dinning. It is a money grab.....it is helping to pay for the "Perks".

[SuiteCruiser]

how is it a money grab, they removed the specialty dining servers from the DSC pool and instituted a 18% gratuity for the people that are not collecting from the DSC anymore.

 

The server you get at Cagneys at night, could be your server in the MDR by day, so this is false. It's not as if the servers in the specialties suddenly only work the night shifts, and it's not that they've all recently gotten massive raises for half a day under the DSC and half a day getting 18% on your meal in Cagney's.

 

The tips aren't handled that way at all, so until they readjust all of the servers salaries up (The DSC folks should also go up since they're not covering half a day of the specialties servers anymore), it's a money grab.

 

That's just the way it is, though, so if you want to tip more, tip in cash. I always pay the DSC and now we all pay 18% and we will continue to pay whatever they throw at us as new fees as long as it keeps working for them, or until we decide to leave NCL.

[cruzsnooze]

how is it a money grab, they removed the specialty dining servers from the DSC pool and instituted a 18% gratuity for the people that are not collecting from the DSC anymore.

Because it's double tipping for the same service, once in the MDR and again at the specialty restaurant. Edited November 25, 2015 by cruzsnooze

[cruzsnooze]

The server you get at Cagneys at night, could be your server in the MDR by day, so this is false. It's not as if the servers in the specialties suddenly only work the night shifts, and it's not that they've all recently gotten massive raises for half a day under the DSC and half a day getting 18% on your meal in Cagney's.

 

.

 

How can this be when I see them for breakfast and lunch in Cagneys serving us suite people?

[Johnny Bananas]

How can this be when I see them for breakfast and lunch in Cagneys serving us suite people?

 

On my last 2 cruises my servers and the chefs in teppanyaki were both working at the buffet the next morning....

[pieshops]

How can this be when I see them for breakfast and lunch in Cagneys serving us suite people?

 

its not true, as much as some want to believe it. Sure every once and a while you may see someone serving in the buffet as well as serving in one of the pay restaurants but the reason behind this can be explained a few ways.

 

1. cross training new servers.

 

2. someone being moved from a pay restaurant to another venue based on low bookings for a particular night or because they are short staffed and need someone else.

 

3. their particular job is a "floater" so they go wherever needed. How they pay that person is really none of my business

 

4. because a certain pay restaurant is only open for dinner they need to work another shift at another venue and I am sure their gratuity is split in a certain percentage based on working 2 venues

Edited November 25, 2015 by pieshops

[pieshops]

On my last 2 cruises my servers and the chefs in teppanyaki were both working at the buffet the next morning....

 

because teppanyaki is closed for breakfast, I am sure there is a percentage split for those who work 2 venues.

[Johnny Bananas]

because teppanyaki is closed for breakfast, I am sure there is a percentage split for those who work 2 venues.

 

So as others have said, it's a double dipping money grab.... Get part/some/all of the DSC for their "day jobs" and get the 18% for their service in specialties at night.

[maywell]

So as others have said, it's a double dipping money grab.... Get part/some/all of the DSC for their "day jobs" and get the 18% for their service in specialties at night.

Not a double dip to the passengers that are not eating at the specialty restaurants any time during the trip. [emoji4]

 

Sent from my SM-N910T3 using Tapatalk

[bobstheboy]

These threads make me laugh.

 

You either pay the DSC and if you dine in the speciality restaurants, pay an additional 18% and that's it or,

 

do the above and walk around with pockets of dollar bills to give to hard working staff or,

 

Take a refund on the DSC and tip everyone you think deserves it or,

 

do the above and don't tip anyone or,

 

don't sail NCL.

 

I have never known so many people get into a lather over cruise service charges and worry about how NCL distribute the cash. If their employees weren't happy they could walk, but I believe they are more than happy because they get a nice slice of the DSC and get cash tips on top from all you generous passengers, happy days !!

[janpo]

its not true, as much as some want to believe it. Sure every once and a while you may see someone serving in the buffet as well as serving in one of the pay restaurants but the reason behind this can be explained a few ways.

 

1. cross training new servers.

 

2. someone being moved from a pay restaurant to another venue based on low bookings for a particular night or because they are short staffed and need someone else.

 

3. their particular job is a "floater" so they go wherever needed. How they pay that person is really none of my business

 

4. because a certain pay restaurant is only open for dinner they need to work another shift at another venue and I am sure their gratuity is split in a certain percentage based on working 2 venues

 

Last August the person who waited on us in Moderno was also in the MDR the next night.

 

The person who took our drink order in the casino all week was also working the buffet.

 

So we're all wrong ?

Edited November 25, 2015 by janpo

[jackson bernard]

You ask YOURSELF. I have better things to do than wonder how they distribute my fare. (room charge + port + taxes + service charge = Fare)

 

 

 

If people aren't being adequately compensated, they'll leave.

 

 

 

I don't question Mercedes as to who gets what percentage of the cost of my car, and I don't question the Toronto Transit Commission to ask what percentage the bus driver gets, vs. the subway driver vs. the supervisor. I pay my fare, and the rest is between those fine people.

 

 

 

 

 

 

 

 

 

 

 

 

 

a) Chick fil a = bad.

 

 

 

b) This isn't quite true. Coupons are the responsibility of the Franchisee, as a portion of their local marketing budget. The company devises the plan, sets out the discount parameters, funds from central marketing the national advertising, distribution and artwork for the coupons. The franchisee pays for local distribution, and the redemption value.

 

 

 

But for the franchisee, their cost isn't the same as face value. In a typical restaurant, food cost is about 30% of the price. Facilities are 30% and Labor is 30% with 10% as the pre-tax profit.

 

 

 

 

 

 

 

Stephen

 

 

 

 

 

.

 

 

How much of the cost of your new car was discretionary when you drive it off the lot?

 

Do they ask you to contribute to a bus drivers welfare fund when you get off the bus in Canada?

[pieshops]

If you believe that to be true, I have a bridge I would like to sell you !!!!!!

 

It is fascinating to me that everything is a conspiracy theory, you guys spend way too much time worrying about who gets what.

 

When you go out to a restaurant at home and you leave your 15 or 20 or whatever percent, do you ask how that is distributed, do you ask what percentage the runner who brings your food gets, how about the busses, or the bartender, do you ask how much they get?

 

WOW, i am throwing my hands up and walking away from this one. I guess I have better things on vacation to worry about.