Pinnacle Grill Tipping

[kelelmel]

How do you tip in the Pinnacle Grill? Do you need to use cash or can you it be charged to your account? Or is a gratuity already added in, such as with bar purchases?

[zlato]

I always leave a cash tip when dining in the Pinnacle, and I have observed (and have been told) that cash tips are the norm in the Pinnacle. I have never asked about adding the tip to my account although I assume this would be permissible.

[ekerr19]

We use cash. We tip our waiter, wine steward and the Maitre 'D... :)

[sail7seas]

We always tip when we enjoy a fine dinner in Pinnacle. My husband hands cash to the steward and wine steward. (He often chooses to tip the Maitre d' as well.)

[gizmo]

How do you tip in the Pinnacle Grill? Do you need to use cash or can you it be charged to your account? Or is a gratuity already added in, such as with bar purchases?The auto 10.00 a day tipping charge if left on your account, includes the Pinnacle. If you choose to add an additional tip it would be cash.

If you choose to have it removed you would tip using cash.

[sail7seas]

If you choose to leave automatic tipping in place, you still, most absolutely, may tip more to Pinnacle Stewards.

The pittance that filters down to them in no way begins to say a proper thank you for the excellent service we (almost always) have enjoyed in all the Pinnacle meals we have enjoyed. I cannot receive such fine service and leave without tipping in person, in cash.

[kelelmel]

I, absolutely, agree with everyone, additional tipping is certainly well deserved. I have been fortunate that I have always found the service in the past (other lines) to be worthy of more than is recommended. I have never dined in one of the alternative (upcharge) restaurants on a ship and was not sure how the tipping worked. I am very spoiled on the ship and just about never carry cash (not like I do at home either). Now I will make sure I remember to keep cash on me that evening.

Thanks!

[estj]

thanks for the feedback...trying the Pinnacle Grill this cruise...like most...I forget about having "cash" with me...will make certain I have plenty. :D

[rkacruiser]

How much of a gratuity would be appropriate for good service in the Pinnacle Grill? I am thinking $5/person for the waiter and $1-2/person for the Maitre d'. Since there already is a gratuity added to the purchase of the wine, is an additional gratuity needed and, if so, how much would one suggest?

Thank you for your suggestions!

[ekerr19]

We enjoyed our Pinnacle experience on the Maasdam so much - the food and service were both fantastic. I will share the amounts we tipped... the wine steward about $10, the waiter $20 and the Maitre d' about $10...

Keeping in mind this is just us, and while I think tipping is a very personal matter - I applaud you for asking for suggestions and having people supply them, rather than being unsure and foregoing a tip. :)

I think what you suggested above sounds fine - we were in the Pinnacle before the onset of the autotip, so our Wine Steward had no gratuity inlcuded - he also recommended an excellent wine to accompany our dinner and our tip reflected that.

[digby]

We ate twice at the Pinnacle on the new Westerdam and left no tip because we were told that all additional tips must be pooled. We saw no one else leaving tips at other tables. (I kept watching just to make sure.) Why have an automatic tipping policy in the first place if you still must tip 'certain' staff? They are doing their job, not doing anything special. (I usually tip at least 20% at a fine land restaurant just in case you think I'm just antitipping.)

[ekerr19]

We received a leather billfold with our slip for our wine - as we pre-paid for the meal through ship services, we did not have a charge for that.

Has HAL changed the policy of bringing the billfold? All the diners around us received them - we had no idea what anyone else tipped because of the billfold. Just curious.

We were also "pre" auto-tip, as I stated, so I have no idea what to expect now. :)

[KAKcruiser]

i agree with Digby. What is the purpose of auto tips if we are talking about additional tips? It is HAL who decided to divide the tips among everybody so that each person only gets a little. On the other hand, if everyone on the ship leaves the auto tips on, that amounts to a whole lot of money for the crew.

[Lois R]

Hi:) Ruthann, Trey, Bertha (Ruthann's Mom) and I ate in the Oddessy on the Z last week.
We discussed the tipping policy together. Ruthann read where it stated tipping for the this restaurant was in cash.
The 4 of us didn't have wine that evening.......and our service wasn't what we consider "5 Star".
We tipped a total of 20.00...the bill was 80.00....16.00 would have been 20%...so we left more than that.
I want to ask a question....and I am not being sarcastic...so please bear with me...
When you go to a "5 Star Eatery" in your area....would you say your table always has salt and pepper on it?...and that your waiter is readily available?

[dakrewser]

When you go to a "5 Star Eatery" in your area....would you say your table always has salt and pepper on it?...and that your waiter is readily available?
A true 5* would not have salt & peper on the table, the chef would see that the food is properly seasoned. That's not the case in most US restaurants, unfortunately.

Not only should your waiter be available, but he should be at your side just before you realize you need to speak to him. This is one of the criteria I use to decide on a tip for service.

-dave

[CINCY40]

The best Eggs Benedict I EVER had was at the Citronelle Restaurant in the Santa Barbara Inn. However DH prefers scrambled eggs with crisp bacon. We had to plead with the waiter who had to plead with the chef in order to get pepper for his scrambled eggs. Perhaps some great chefs have an attitude.

On the other hand, we had salt and pepper in the Pinnacle on the Amsterdam and the Zuiderdam. We did not like the darned oil sauce for the bread so had to ask for butter, though.

Nancy

[dakrewser]

Perhaps some great chefs have an attitude.

Would you ask Van Gogh to put a bra on the woman in his painting? Ask the Rolling Stones to toss out a guitar and add a saxophone? Yes, a great chef, like any great artist, does have an attitude. It's what makes them strive for greatness.

-dave

[Lois R]

Hi Dave:) well, I suppose everyone likes their food seasoned differently.

Anyway....as good as our food was.....we had to flag our waiter down...oh, it wasn't the waiter who found us a salt shaker:eek: ..it was Fritz, the Maitr'd.

[doone]

As I understand it, if you give your waiters, room stewards, wine stewards, etc, extra tips, they are able to keep these, they are not pooled. When we ate in the Pinnacle onboard the Rotterdam last March, I put the tip in the billfold as well. It was discrete and worked well. Our waiter and wine steward were wonderful and very deserving of a generous tip.

To say you feel they didn't deserve an additional tip, I would only have to assume you had bad service. Even if I have bad service at a restaurant on land, I will always leave 15% and I am sure the mere pittence that the servers in the Pinnacle will receive from the auto tips, wouldn't even be 5%. With that said, I think even if you leave $5 per person in the billfold in the Pinnacle for bad service is better than leaving nothing, which I cannot imagine anyone doing.

If my service is excellent, I will absolutely, most definately give extra tips to those who deserve it. I have always had excellent service on all my HAL cruises so I will expect nothing less. I will adjust my extra tip money as I see fit or at all. I will also leave the auto tip in place to be sure the others who work so hard to be sure we have a great cruise, are compensated as well.

[Lois R]

Hi Doone:) Your last post is interesting.....and I guess that is what makes the world go round...that we are all different.

"Even if I have bad service at a restaurant on land, I will always leave 15%"

Not me...as much as I think I overtip on the good.....If my service is BAD...the wait staff might get 10%.......

The Service Industry is tough...I was in it for many years ( a long time ago). It is the kind of profession not everyone can handle....
Bad service reflects the entire evening.....I know people have bad days (we all have them) but as a waiter or waitress....when you are out on the floor, (in my opinion) the bad needs to stay at home.

oops sorry, that got Off Topic....:eek: we are talking about tipping on a cruise!

[TedC]

I believe the auto tip is for the wait staff in the main dining room, room stewards and some others.

The Pinnacle is an "extra" and the staff there should be tipped commemsurate to the service you receive.

(If you leave the auto tip in place your main dining room staff, room steward etc do not have to pool extra tips they receive.)

[dakrewser]

To say you feel they didn't deserve an additional tip, I would only have to assume you had bad service. Even if I have bad service at a restaurant on land, I will always leave 15%

That I definitely disagree with. Bad service does not deserve any tip. Be sure, of course, that it's not the kitchen that's at fault (and not the wait staff) - but why reward someone for doing less than is expected? By all means reward excellent service, people who go above and beyond but be sure those who belong in another line of work get that message.

:rolleyes: =dave

[ekerr19]

As I understand it, if you give your waiters, room stewards, wine stewards, etc, extra tips, they are able to keep these, they are not pooled. When we ate in the Pinnacle onboard the Rotterdam last March, I put the tip in the billfold as well. It was discrete and worked well. Our waiter and wine steward were wonderful and very deserving of a generous tip.

To say you feel they didn't deserve an additional tip, I would only have to assume you had bad service. Even if I have bad service at a restaurant on land, I will always leave 15% and I am sure the mere pittence that the servers in the Pinnacle will receive from the auto tips, wouldn't even be 5%. With that said, I think even if you leave $5 per person in the billfold in the Pinnacle for bad service is better than leaving nothing, which I cannot imagine anyone doing.

If my service is excellent, I will absolutely, most definately give extra tips to those who deserve it. I have always had excellent service on all my HAL cruises so I will expect nothing less. I will adjust my extra tip money as I see fit or at all. I will also leave the auto tip in place to be sure the others who work so hard to be sure we have a great cruise, are compensated as well.doone-

I could not have said it better myself!!! We always tip 10-15% for "less than stellar" service too.

To everyone else - please keep in mind - this meal would set you back $150-$200 at home. Tipping should commensurate that price, not the $20 surcharge.

dave - I agree with you most of the time, but this time - I have to disagree. We have still tipped 10% for the worst service... DH & I both worked service through college and depended on tips. I hope everyone can keep in mind that some things MAY be out of the server's control...

Lois- We also felt the service on the Zui (Pinnacle) was lacking... we waited over 1 hour to be served - not acceptable, IMO. Our drink order was "lost in space" - and we tipped accordingly.

We will continue to tip the Pinnacle staff in accordance to our service/dining experience, (even with the auto-tip) whether the tips are pooled or not - but I am still not convinced they are. :)

[laib4]

Do you tip the waiter by USD or Euro if you are in an Europe cruise?

[doone]

Lois, your right, that's what makes the world go round. I will always tip 15% at a minimum, its always more than 20% for good service. I always try to put myself in the server's position, perhaps they are not feeling well that day or maybe they were up all night with a sick child or sick parent, perhaps its the kitchen's fault for the service and perhaps its the manager's inability to manage that restaurant, its not always the server's fault, so I don't want to penalize them. If the service is really bad, I will always mention it to the manager/hostess, you can't correct something you don't know about. I just try to put myself in their position and we all know we all have bad days.

My sister was in the food service industry for many years, she worked at this while fighting breast cancer and undergoing chemo and I am sure there were nights that she wasn't at her best, and sometimes it was the kitchen at fault. My sister was one server who wouldn't serve a dish unless she would eat it herself and yes, she sent back alot of dinners to the kitchen and had them done over. She explained these situations to her customers, they were understanding, perhaps thats what was missing when you have bad service, an explanation.

I don't and will never take a tip away from a server without understanding the entire situation.

[michmike]

I can tolerate poor food better than poor service. I think all of us can distinguish between problems that are caused by the kitchen and those that are caused (or allowed to happen) by the server. Sorry, but i don't believe in tipping for substandard service. If I have to flag the server down to get my water refilled or my coffee freshened or to get the catsup or my favorite complaint, trying to find them to get my check when I'm ready to go, then I don't tip. If I get adequate service I generally leave 15%, if superior service then 20-25%. By the same token, if I don't tip I will most often leave a note explaining why.

We ate in the Pinnacle the first time last cruise (Jan 04) and we left a tip based on what the meal would have cost us in a good restaurant, rather than on the $10 fee we paid for sailing nite.

[doone]

Ok, I can understand your point with that, but I am one who cannot tolerate a bad meal, bad service, to me, would be more acceptable than a bad meal.

Now, let me put this out here, and I am sure I'll get alot of responses here. Do any of us that do not work in the food service industry, have bad days? Of course we do. Do we get our daily pays reduced because of it????????? OR for that matter, increased when we have a good day???? Just a thought.

[Krazy Kruizers]

Anytime we have gone to the Pinnacle, we have always tipped the waitstaff and the wine steward.

When the new automatic tipping began, we didn't leave quite as much as we did in the past knowing that they got something from the auto tip and the wine steward automatically adds on 15% of which he gets to keep nearly all of that tip.

[jollycruiser]

This is another confusing issue associated with the auto tip policy. HAL says the auto tip covers all their staff, including those that work in the Pinnicle. So for those that don't leave an extra tip they are only complying with HAL's tipping policy. Guess I don't understand why the staff in the Pinnicle deserves special treatment. They don't work any harder than the staff in the main dining room, in fact some may argue thier work is less demanding. Just because they serve a higher quality meal doesn't mean they work any harder than others.

Confused as usual with HAL's vague policies.

[doone]

I have been responding on this thread on the old HAL tipping policy and what I have done in the past as I haven't sailed HAL as of yet under the new tipping policy. Yes, the Pinnacle is covered by the new tipping policy, as I understand it. I will, as I have said in the past, leave the new tipping policy in place and tip the wonderful servers I encounter on a cruise a little more for their hard work and attention to my needs.

[Orcrone]

I think JollyCruiser makes some good points. I've read here about the "pittance" that these workers make. But realistically, even if they're getting a small percentage of the auto-tip, they're getting a small percentage of everyone's autotip, which may not be a pittance after all. At the least it could be on par with the DR servers. You need to keep in mind that the DR servers get a large percentage (about 35%) of a person's auto-tip, but it's only for the people at their stations, not all passengers.

Now I'm not saying that this is the case, or that you shouldn't tip extra. That's a personal choice. I'm just pointing out that with the new auto-tip very few people outside of HAL really know whether the Pinnacle servers are receiving a pittance or a share equal to other servers, and that alone makes it difficult to leave an appropriate tip. At least with the DR staff we have a good idea of how much of the auto-tip goes to them.

[Lois R]

hi Doone:) this is now off topic but yes, we have quarterly bonuses where I work....you can make up to a certain amount...if mistakes are made a deduction is taken out of that bonus....

[doone]

Lois, you said bonus, while a tip, I guess, could be looked at as a bonus, I guess, I always thought tips are part of their salaries when working in the service industry. I know my sister made about $2 an hour when waitressing, I hardly think of that as a salary now a days.

I still feel, and will always feel, $5 or $10 here or there isn't going to break me. I feel very fortunate about what I have and that I am able to cruise, I will gladly share what I have with others who wait on me on a cruise or restaurant.

[sail7seas]

laib4.......


The stewards prefer U.S. Dollars even when in Europe.

[Lois R]

I feel fortunate for what I have as well...wasn't implying anything different.

I felt we tipped appropriately in the Oddessy...we left more than 20%.....
I guess this is all opinions......we all have our own ideas of what is good service and what is not.

[taszmom]

The tipping in the alternative restaurants always confused me. We are paying a "service fee" of $20 (or whatever the charge happens to be)...is that just because the food is of higher quality or is it all encompassing of the whole experience, food, service, etc.? If none of that fee goes to staff, then I think I would tip in cash. I think HAL needs to clarify this (maybe they have something on the daily newsletter about the policy?)

With that in mind, my husband works at a 5 star resort where gratuities of 19% are automatically added to each bill (no he doesn't get all of that, he gets about 14% and the rest goes to the bar backs and the house.) Of course any guest can dispute the amount and have it removed or adjusted accordingly if they are not satisfied with the service. This method puts a check and balance into the service that the employees provide. Believe me if a customer requested an adjustment to his gratuity, the manager will be all over that employee and they have a disciplinary process that is in place (verbal warnings, written warnings, termination).

In some of the outlets in the resort, employees have chosen to pool their tips (not cash, only the auto gratuities). My husband's area voted not to do that. Not everyone works as hard as he does and he doesn't think it's fair to have to share with others who don't work as hard. And he doesn't want to have to be the one to "discipline" those that don't....that's management's job.

So while I think automatic gratuity is ok and gives management the opportunity to know which employees are not providing excellent service via complaints to remove or adjust tips, I don't agree with the pooling of tips. I don't think substandard employees who might be "flying below the radar" and just doing the minimum work to get by should be rewarded.

This is why it is so important to name names (good & bad) on the survey reports at the end of the cruise.

[fb0075]

For us that have sailed for years ,we have beat to death the ADDITIONAL charges that have come in recent years ----- And as long as people keep paying ,they will keep charging for more and more---SUPPLY AND DEMAND---

Now, remember when the optional upscale restaurants started? There was no charge on most but quickly as these became hard to get into a "NOMINAL" charge was instituted to PAY THE WAIT STAFF!!! Started $3,$5 and now upto $30 and up---But now as new people began to cruise they started tipping extra and the progression continues!
FRANK

[dakrewser]

Now, let me put this out here, and I am sure I'll get alot of responses here. Do any of us that do not work in the food service industry, have bad days? Of course we do. Do we get our daily pays reduced because of it????????? OR for that matter, increased when we have a good day???? Just a thought.
Yes, I do. As a freelance writer, my compensation is tied directly to my performance. And the people paying me don't want excuses ("but the storm knocked down the power lines!"), they want results. If I'm not feeling well my output (and my compensation) suffers. Should my publishers feel sorry for me and pay me any way, even if I don't deliver?

-dave

[doone]

I am sure you get paid, even if your product is late. I am sure they don't watch you every minute of every day and pay you according to how you performed each day, do they? If so, does that mean you make more one day than the next day??? I know I don't and I have days where I am producing more than the next day, I believe that's true with most of us here. That's my only point.

[jollycruiser]

When we stayed in FLL the night before our last cruise we went out to dinner across from the beach at a place with outdoor seating. Can't remember the name, but one I will never recommend. The setting was nice but the service was pathetic. Possibly the worst we have ever expeirenced. When the check came it had an auto 18% tip added in. I about blew my top. The first time I ever asked the waitress to take me to the manager. It was not pretty but I got the 18% removed.

Just evidence that when there is no incentive service always suffers.

[jronilo]

Tipping? We were on the Amsterdam the week of 9/12/2004, the service we received in the Pinnacle was horrific! They should have tipped me for not having a screaming episode on the worst service I received the entire trip. I am glad to hear others have not experienced the dreadful service we did. For example. I asked for my water glass to be refilled four (4) times before it was finally done. Our entrees were served over the course of 10 to 15 minutes, granted there were six of us at the table. We ordered a second bottle of wine, which they were instructed to bring us exactly what we had ordered in the first place, of course they brought something entirely different. On the other hand the food was excellent. Perhaps they will get competent service one day.

[superstein61]

How do you tip in the Pinnacle Grill? Do you need to use cash or can you it be charged to your account? Or is a gratuity already added in, such as with bar purchases?
If you choose to tip in the Pinnacle - you can only do so in cash.

However, if you read HAL's tipping guidelines, the Pinnalce staff share in the pooled tips which HAL deems as a sufficient reward for excellent service. Obviously anyone is free to tip more - but HAL is basically saying your tip for the Pinnacle staff is included in your $10/ per person per day tipping charge

[superstein61]

If you choose to leave automatic tipping in place, you still, most absolutely, may tip more to Pinnacle Stewards.

The pittance that filters down to them in no way begins to say a proper thank you for the excellent service we (almost always) have enjoyed in all the Pinnacle meals we have enjoyed. I cannot receive such fine service and leave without tipping in person, in cash.
I would say that HAL disagrees with you. HAL has set the auto tipping to reward all their employees for excellent service. this would include the Pinnacle.

Feel free to tip more if you wish - BUT do not say "The pittance that filters down to them in no way begins to say a proper thank ". HAL itself would disagree with that comment

[superstein61]

We ate twice at the Pinnacle on the new Westerdam and left no tip because we were told that all additional tips must be pooled. We saw no one else leaving tips at other tables. (I kept watching just to make sure.) Why have an automatic tipping policy in the first place if you still must tip 'certain' staff? They are doing their job, not doing anything special. (I usually tip at least 20% at a fine land restaurant just in case you think I'm just antitipping.)
Agreed Digby, agreed

[superstein61]

I believe the auto tip is for the wait staff in the main dining room, room stewards and some others.

The Pinnacle is an "extra" and the staff there should be tipped commemsurate to the service you receive.


Ted - this is incorrect info. Please read HAL's literature. ALL other staff - including the Pinnacle staff are covered by the auto-tip in place

[ekerr19]

I'm sorry, but how can you possibly KNOW what someone else does or does not tip? This comment seems so silly to me... if I or DH choose to shake hands with staff and pass a $20 would you know?

How could someone else, even one who is "watching closely", possibly pick up on this?

If you don't want to tip - don't. To say you aren't doing it because no one else is doing so is a cop-out, IMO; by reading these boards you know that many others DO tip.

[SANDY BEACH]

The $10 pp/day is suppose to go a long, long way according to some on this board. I would have to agree that by the time it reached the Pinnacle it would have to be a pittance. We chose to leave a tip when we dined in the Pinnacle on Zuiderdam. We observed others leaving tips and others we did not see if they did or not. IMO a tip was appropriate all three times we dined. Prior to them eliminating breakfast served in the Pinnacle, we also chose to leave a tip when service was good.

[superstein61]

The $10 pp/day is suppose to go a long, long way according to some on this board.
Just a correction - the $10 pp/day goes a long way according to HAL. Read their literature. It covers everyone - at more than a pittance