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  • Re: Blue Bayou

    Originally posted by Mr. Dark
    Don't get me wrong, I have big love for the melmel, but that was basically the Disneyland version of 'let them eat cake!'

    How wise would it be for D-Land to convert, say, Carnation Cafe into a 'garden fresh' restaurant with a variety of vegetarian and vegan entress mixed in with the sandwiches? Very, I'd think.

    The problem is, they think offering $30-a-plate meat dishes at The BB is going to be a cash cow. True, -every- high-end place I've ever been (outside of steak houses) has offered a variety of interesting vegetarian dishes, or had chefs willing to get creative and make veggie versions of other recipes. Unfortunately, and I can't say it enough: The Blue Bayou is -not- true 'fine dining', so that isn't going to happen. Rather than offer you some interesting veggie variation on dirty rice for $19 a plate, they seem to thing $3.75 for some celery in Adventureland is a better profit move.

    Go figure.
    For your Carnation Cafe idea, no - not a good location to do that.

    Going back to the Blue Bayou, I think Disney increased the prices on the menu to actually unattract some of the poorer guests in the park so that the restaurant's lobby and dining hall would be a bit less crowded than it had been in the previous months.

    Due to Blue Bayou's overwhelming popularity and crowding, this was a VERY smart move on Disney's part. I just don't know how well it will work because A LOT of people like the Bayou regardless of pricing and first-timers to the park are always willing to pay for anything....

    Blue Bayou is going to the rich!

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    • Re: Blue Bayou

      Originally posted by Drunken_Monk
      When you get the bill it will show you a tax amount. I usually just double the tax amount and leave that as a tip, unless the service was GREAT then I will give about 15% of the total bill as tip. I have had some really BAD service at some places, in those rare cases I leave no tip.
      Hmm... In Orange County, CA, where the restaurant in question is located...

      7.75% * 2 = 15.5%
      15% < 15.5%

      So... you give a lower tip for GREAT service?

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      • Re: Blue Bayou

        And most servers consider 15% fairly "low" now. For almost 10 years, many restaurants have been raising mandatory gratuity for groups to 18% on the check, and there's been a movement underfoot to educate people to leave 18% or more instead of 15%. Houstons in West LA started that, and it was fairly controversial at the time, and subject to a lot of press, but I see it everywhere now.

        And, as a former food service employee, please don't "leave no tip". It's better to speak to the manager, or make sure the server knows why you're leaving a lower tip, than just to skip out on the tip. It makes you look bad, and it spreads bad karma.

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        • Re: Blue Bayou

          Originally posted by Redsix
          Just found out they are giving CM's 40% off at the blue Bayou, all they have to do is make a reservation at Team Center before the date....OMG I forgot the date, WHere is it?
          I got one for Wednesday, June 21st for lunch. Woot! :yea:

          I went to sign up for the Priority Seating yesterday, and got the *very last* spot for Wednesday. Not only that, the spot I got had "white-out" on it, meaning someone else canceled and I got really lucky. I'd imagine the pickings are *very* slim to non-existant now...
          Last edited by Alyssa3467; 06-19-2006, 11:46 PM.

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          • Re: Blue Bayou

            The thing that annoys me is that the restaurant industry deliberately uses the tipping mechanism as an excuse to pay the wait-staff substandard wages - sometimes below minimum wage, and insisting "Don't worry. If you do a great job you'll more than make it up in the tips..." :lmao:

            The problem with that logic is that there are too many factors that are beyond the wait staff's control that can only affect their take-home pay negatively.

            The IRS will expect their cut of the assumed 20% tips you got...

            And then the management expects the wait-persons to split a portion of the tips received with the bussers and the back-of-house people. Because then the restaurant can pay THEM less, too.

            It could be worse - in Europe the restaurant tacks a "Service Charge" (added profit?) onto the bill, and then the wait staff expects you to tip on top of that, too.

            :unsure: Gee, if a gratuity is insisted upon from everyone rather than being an unexpected reward for sevice beyond the norm, does it not stop being a grauity and start being a mandatory fee? A hidden price increase? ENRON-style Creative Accounting? :evil:

            --<< Bruce >>--
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            • Re: Blue Bayou

              Originally posted by Alyssa3467
              Hmm... In Orange County, CA, where the restaurant in question is located...

              7.75% * 2 = 15.5%
              15% < 15.5%

              So... you give a lower tip for GREAT service?
              here another way doing it

              if the bill is $30.00 = 10% is $3.00 and for 15% $3.00 / 2 = $1.50
              add 3.00 + $1.50 = $4.50 for 15%

              for 20% $3.00 * 2 = $6.00
              for close to 18% $6.00 - $1.50 = $5.50
              AKfandisney Have a Magic Disney day šoš 2010
              Alan





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              • Re: Blue Bayou

                Originally posted by Bruce Bergman
                It could be worse - in Europe the restaurant tacks a "Service Charge" (added profit?) onto the bill, and then the wait staff expects you to tip on top of that, too.
                Really? Because when I was in England in 2000 the wait staff looked at me odd if I tipped them extra.

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                • Re: Blue Bayou

                  Oh, come on people. You can all tip like my grandma used to. $1.25 for all, but if it's really quality service, then by gum, they can have a $1.75!

                  Yes, she did this everywhere no matter what the price, but who's going to scold a cute little old lady?

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                  • Re: Blue Bayou

                    Originally posted by Bruce Bergman
                    The thing that annoys me is that the restaurant industry deliberately uses the tipping mechanism as an excuse to pay the wait-staff substandard wages - sometimes below minimum wage, and insisting "Don't worry. If you do a great job you'll more than make it up in the tips..." :lmao:

                    The problem with that logic is that there are too many factors that are beyond the wait staff's control that can only affect their take-home pay negatively.

                    The IRS will expect their cut of the assumed 20% tips you got...

                    And then the management expects the wait-persons to split a portion of the tips received with the bussers and the back-of-house people. Because then the restaurant can pay THEM less, too.
                    Yep, the whole "T.I.P" system has been abused way too far. When I waited tables in college, 8% to 10% was considered a good tip. The
                    hourly wage was crap because there was a lower min wage allowed for
                    those who receives tips. 7% was automatically counted as tip income on our W-2's. This was a medium class family type restaurant, and the wait staff did keep their own tips.

                    It's just surprising that what is considered an acceptable tip has doubled. I really do think the employer should be the one responsible for paying a respectable wage, and NOT as a separate added fee to the bill. It should be incorporated into the price of the meals.

                    Also, with tip income, actual income is not necessarily recorded as income, and much more suceptable to "error" on what should be taxed. If it was all paid by the employer, it would be accurate, avoided todays problems.
                    Last edited by Aladdin; 06-19-2006, 10:15 PM.
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                    • Re: Blue Bayou

                      Just so you all know, in California, there's no such thing as server/tipped employee wages. Minimum wage applies to everyone. This is not an excuse to not tip, however.

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                      • Re: Blue Bayou

                        Since we're on the topic of tipping... I never have understood it. I have a waitress friend who says that tipping pays her bills. Why can't, like alladin said, the resturant pay their employees more and factor it into the food prices? I actually dislike tipping a great deal... food never costs what the menu says. I don't know. Ugh. Thats my one stingy trait. And if I DO get bad service, I've been known to leave change on the table (I know, bad girl).


                        But, back to the Blue Bayou, they took the clam chowder off the menu? I heard it was swell!

                        To live would be an awfully big adventure.

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                        • Re: Blue Bayou

                          Food does not cost what the menu says-- of course not! But there are incredible food preparation costs that go into the menu prices.

                          Clam chowder is off the menu-- it's still available at either the French Market or Veranda. The new gumbo is much better anyway.
                          Member of the Disney Class of 2005
                          Disneyland CM for 4 years.
                          May 6, 2005 - present.

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                          • Re: Blue Bayou

                            I received the best Blue Bayou experience I've ever had at Tokyo Disneyland. They have almost an identical replica of our Blue Bayou, right down to the Chinese lanterns and the fireflies. The food was delicious, our waitress was like a living Japanese Barbie Doll in the most perfectly tailored blue silk and white lace dress you've ever seen, the entire wait staff was fantastic and perfectly gracious, and with the exchange rate I had a four course prime rib dinner for a few pennies under 20 Dollars American.

                            And there is no tipping allowed in Japan. Tipping is an insult in their culture. They are simply proud to be of service to others.

                            We walked out the door without leaving a single Yen in gratuity, and they bowed and thanked us for honoring them with our presence the whole way out. :bow: All of us on that trip are Disneyland regulars, and we were utterly blown away by the entire Tokyo Disney Resort, but their Blue Bayou is clearly a premiere restaurant for them.

                            After my last trip to Tokyo Disneyland I cancelled plans to visit Walt Disney World next. Instead, I'm going back to Japan and Tokyo Disneyland in January '07. And I plan on having dinner at the Blue Bayou again! :yea:
                            Last edited by TP2000; 06-20-2006, 12:35 AM.

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